Yule Log - serves 8

Ingredients

  • for the Chocolate Ganache Filling
  • Make a day before making Yule log.
  • 150g milk chocolate
  • 150g plain chocolate
  • 200ml double cream
  • strawberry jam
  • for the Sponge
  • 200g golden caster sugar
  • 4 eggs
  • 100g ground almonds
  • 75g cornflour
  • 25g cocoa powder

How to make this recipe dairy free?

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard

Method

for the Chocolate Ganache Filling

Break up the chocolate into small pieces.

Bring the cream to the boil in a large saucepan. Take off the heat and stir in the chocolate. Leave to set overnight.

for the Yule Log

Line a baking tray with greaseproof paper and grease the paper.

If you have a food mixer this job is very easy. This light sponge can be whisked by hand or using an electric hand mixer but it will take longer.

So if you are using a food mixer – place the caster sugar and eggs into the machine bowl, fit the whisk attachment and whisk on fast speed for 8 to 10 minutes. It is whisked enough when you lift up the whisk it leaves a trail on the top of the mixture for a second. This is called a sabayon.

If you are using a hand whisk or electric hand whisk – find a large saucepan and a large bowl that fits on top.

Fill the saucepan with an inch of water making sure it doesn’t touch the bottom of the bowl. Bring the water to the boil. Take off the heat.

Place the caster sugar and eggs into the bowl and whisk together.

Place over the saucepan and whisk for 10 minutes until when you lift up the whisk it leaves a trail on top of the mixture. This is called a sabayon. Using the pan of hot water speeds up this process.

Preheat the oven to 190°c / 375°f / gas mark 5.

Sift together the ground almonds, cornflour and cocoa powder. Use a spoon to add the flour to the sabayon and fold in carefully. You want to keep as much air in the mixture as possible so don’t bang the spoon on the bowl!

Start at one end of the baking tray, pour the mixture out along the centre from end to end. Using the back of the spoon push the mixture from the centre out to the sides about 2cm thick. You want to handle the mixture as little as possible.

Bake for 8 to 12 minutes until firm. Take out of oven and leave to cool slightly while you place a piece of greaseproof paper on the work surface the same size as the baking tray. Sprinkle caster sugar all over the paper.

Pick up the paper with the sponge on at two corners like you are hanging out the washing (That is how my teacher explained it to me).

Place the sponge on top of the sugared paper. Move it around so it doesn’t stick. Leave between the two pieces of greaseproof until needed. This is to stop it drying out.

Place the ganache into a mixing bowl and whisk until lighter in colour and fluffy using an electric mixer. This will take a few seconds.

Take the greaseproof paper off the top of the whisked sponge.

Spread with jam and a thin layer of ganache.

Hold the two edges of the baking parchment furthest away and pull the paper towards you to roll up the sponge as a swiss roll.

Cut a small piece from one end at an angle and stick to the side of the swiss roll to resemble a log

Cover the sponge with the ganache. Make lines in the ganache with a knife to resemble a log. Store in the fridge.

Dust with icing sugar before serving.

how to make this recipe dairy free...

The swiss roll sponge recipe is dairy free.

Dairy Free Ganache

150g dairy free plain chocolate
100ml almond or hazelnut milk

Break up the chocolate.

Bring the milk to the boil. Take off the heat and stir in the chocolate. Leave to cool.

Take the greaseproof paper off the top of the whisked sponge.

Spread with jam and a thin layer of ganache.

Hold the two edges of the baking parchment furthest away and pull the paper towards you to roll up the sponge as a swiss roll.

Cut a small piece from one end at an angle and stick to the side of the swiss roll to resemble a log

Cover the sponge with the ganache. Make lines in the ganache with a knife to resemble a log.

Store the Yule log made with dairy free chocolate ganache in the fridge and eat within 5 days.

Dust with icing sugar before serving.

Gem's hints and tips

Once whisked use the ganache straight away or it will go hard and be difficult to smooth over the sponge. If you want more time to use the ganache do not whisk it before spreading.

Whisking the ganache incorporates air which makes it quite mousse like.

I use half plain and half milk chocolate in my ganache as I think using all milk chocolate is too sickly and all plain chocolate too rich.

If you haven’t had time to make the ganache the day before, you can make it. Spread it over a large dish so it cools down quickly before using.