Chocolate Sponge Yule Log by Paul Hollywood

Category: Cakes and Bakes

Enjoy a classic French Christmas treat with Paul Hollywood's delicious recipe for a chocolate sponge yule log.

Servings

8

Ingredients

5 eggs, separated 150g caster sugar, plus extra to taste 60g Cocoa Powder 1 x 415g tin of chestnut pruee 2tsp Brandy 300ml double cream Icing sugar, for dusting 100g dark chocolate, (minimum 60% cocoa content), melted.

Method

Preheat the oven to 180C/gas 4. Whisk together the egg yolks and caster sugar until smooth and creamy. Beat in the cocoa powder. Whisk the egg whites until stiff and fold into the cocoa mixture. Spread the mixture evenly into a baking parchment-lined Swiss roll tin. Bake for 20 minutes. Remove from the oven, cover with a clean tea-towel and set aside to cool in the tin. Mix together the chestnut puree and brandy and sweeten with sugar to taste. Spread the chestnut mixture evenly over the chocolate sponge. Whip the cream until stiff. Spread the whipped cream evenly over the chestnut mixture. Carefully roll up the chocolate sponge over the filling. Dust with icing sugar and drizzle over the melted chocolate. PER SERVING 466 Kcal, fat 29.8g, saturated fat 16.8g, salt 0.3g, carbohydrate 43.6, sugar 31.3g, fibre 2.8g