Christmas cake might be the traditional festive treat, but if you’re after an alternative to delight your taste buds on the special day then look no further than Mary Berry’s yule log recipe.
Ideal for those who fancy a change, Mary Berry has shared how to whip up this scrumptious chocolatey dessert in just a few straightforward steps.
Preparation is a breeze, taking less than half an hour, and with a quick cooking time of 10 to 30 minutes, you’ll have it ready to serve up swiftly.
With enough to satisfy eight to ten people, it’s the perfect recipe for entertaining guests over the festive period.
Mary describes the dessert as a “foolproof” chocolate yule log that’s “utterly delicious and a perfect alternative to Christmas pudding”.
Ingredients
For the cake
Four large free-range eggs
100g caster sugar
65g self-raising flour
40g cocoa powder
300ml pint double cream
300g dark chocolate (around 35 to 40 percent cocoa solids), broken into small pieces
For the cream filling
300ml double cream, whipped
To decorate
Icing sugar, for dusting
A toy robin or sprig of holly
Method
Start off by turning on your oven to 200C/400F/Gas 6 and getting a 33x23cm Swiss roll tin. Lightly grease and line it with non-stick paper, ensuring you press it nicely into all the corners.
Now for the sponge, crack those eggs and combine with sugar in a large bowl, grabbing your electric hand whisk to whip them up until the mixture turns pale, light and delightfully frothy.
Sift in the flour and cocoa powder, then gently fold them together using a spatula, focusing on incorporating everything without losing that precious air.
Pour the mixture into the lined tin, ensuring it reaches all corners. Place it in the centre of your preheated oven and bake for eight to 10 minutes, or until it has risen and feels firm to the touch. The sides should naturally pull away from the edges.
Lay out a piece of baking parchment larger than the Swiss roll tin on your work surface. Generously dust it with icing sugar. Carefully flip the cake onto the paper and remove the bottom lining paper.
Make a score mark one inch along one of the longer edges – starting at this point, tightly roll up the sponge using the paper, keeping the paper inside. Let the roll rest on its outside edge to cool down.
While the cake is cooling, prepare the ganache topping. Warm the cream in a pan, but ensure it’s not too hot to touch. Remove from heat and add the chocolate, stirring until it melts.
Allow it to cool to room temperature before placing it in the fridge to firm up. This ensures the icing is thick enough for piping.
Once cooled, unroll the Swiss roll and remove the paper. Spread the whipped cream on top, then re-roll tightly. Cut off a quarter of the cake from the end at an angle. Move the larger piece to a serving plate and position the cut end towards the middle of the large cake to create a branch.
Transfer the chocolate icing into a piping bag fitted with a star nozzle. Pipe thick, long lines along the length of the cake to mimic the appearance of tree bark. Depending on your preference, you can either ice the ends of the roll or leave them un-iced. Alternatively, you can use a palette knife to apply the icing and create a bark-like texture using a fork.
Dust some more icing sugar over the top and garnish with fresh holly or a cute little robin.
