MAKES 8 Servings
Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings)Triple (24 Servings)
Starting out, I was always so scared to try out a Yule Log recipe – they always look so intimidating! But I encourage you to give it a go. Even if it ends up looking like a mess, it’ll still taste delicious! I tried something a little different with this Yule Log and added a line of frozen chocolate cremeux. It’s totally optional but it really elevates the dessert and helps you advance your skills.
This recipe is so light, not overly sweet or heavy. It’s a real showstopper for the Christmas table – the ultimate festive dessert.
For the Chocolate Cremeux
120 g Whole Eggs
150 g Whole Milk
150 g Double/Heavy Cream
10 g Sugar
Pinch of Salt
200 g Dark Chocolate, chopped
For the Chocolate Sponge
80 g Egg Yolks
20 g Sugar
150 g Egg Whites
55 g Sugar
45 g Plain Flour
25 g Cocoa Powder
50 g Vegetable Oil
35 g Whole Milk
For the Whipped Irish cream
200 g Double/Heavy Cream
25 g Irish Cream
10 g Sugar
Add all the ingredients except the chocolate to a saucepan and cook over a medium heat, whisking until it reaches around 75-80C.
Immediately remove it from the heat and pass it through a sieve, into a bowl, over the chopped chocolate.
Let the mixture sit for 2 minutes, then whisk it or use a hand blender until it’s smooth.
Pour it into a dish, cover the surface with cling film, and chill for 2/3 hours or until it is a wipeable consistency.
Add the Cremeux to a piping bag and pipe it into long lines on a baking tray then freeze (you actually only need 1 long line so you could leave the rest of the mixture and use it for something else!).
In a bowl, whisk the egg yolks and sugar together then set aside.
In a stand mixer, whisk the egg whites until frothy, then slowly add sugar until you have a stiff peak.
Fold the yolk mixture over the egg whites.
Sift in the flour and cocoa powder and fold to combine.
Pour in the milk and oil and fold to combine, making sure to scrape the bottom of the bowl.
Pour the mixture into a silicon sponge roll mat and level it so it is flat.
Bake it at 180C for 12 minutes then cool for 5 minutes.
Whipped Irish cream
Whisk all your ingredients together into a medium peak (don’t over-whisk it!)
Lift the sponge onto a sheet of parchment. Spread an even layer of the Irish cream over the sponge.
Add one line of the frozen cremeux to the top edge and then roll it up tightly.
Chill in the fridge for 1 hour and dust with icing sugar before serving.
Recipe From Bake It Better | mattadlard.com Copyright © 2020 Matt Adlard. All Rights Reserved
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