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It’s nearly Christmas time! Get in the festive mood by baking a chocolate yule log. In this episode of Keep Calm And Bake, chef Sim Smith shows you how to make one.
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6 large eggs (separated)
150g caster sugar
50g cocoa powder
2 tsp vanilla extract
250g Crème de Marrons (chestnut spread)
175g dark chocolate, chopped and melted
250g icing sugar
220g soft butter
250ml double cream, whipped
Step 1: Make The Cake
Beat the egg whites with a bit of the sugar until they form soft peaks, then set aside. In a clean mixer bowl beat the egg yolks with the remaining sugar until fluffy and pale. Next add 1 tbsp vanilla extract to the egg yolks and fold the cocoa powder in by hand. Once the cocoa powder is incorporated and smooth, gently fold in the egg whites. Pour the mixture into a lined and greased tin and bake in an oven pre-heated to 180 degrees Celsius for 15 minutes.
Step 2: Make The Chocolate Icing
Beat the butter and icing sugar until smooth. Next beat in 1 tbsp of vanilla extract and the melted chocolate and set aside.
Step 3: Make The Filling And Roll
Once the cake is ready and has cooled slightly, turn it out onto a piece of baking parchment dusted with a bit of icing sugar and remove the baking paper from the back.
Lightly mix the chestnut spread into the cream to give a ripple effect, then spread it onto the cake, going up to the edges. Hold the parchment paper and gently roll up the cake, ending with the join on the bottom.
Step 4: Ice The Cake
Spoon the chocolate ganache over the log, making sure it is completely covered. Use a fork to rough up the icing giving a bark-like finish. Dust icing sugar over the log to give it a snow effect.