Yule log

yule log
1H 15M


Chocolate ganache
Hazelnut filling


1.To make the dark chocolate ganache, bring cream to the boil in a small saucepan; remove from heat. Break chocolate into hot cream; stir gently until smooth. Cool mixture to room temperature until ganache is spreadable.
2.Preheat oven to 180°C (350°F). Grease a 25cm x 30cm (10-inch x 12-inch) swiss roll pan; line base with baking paper, extending paper 5cm (2 inches) above long sides of pan; grease paper.
3.Beat eggs and ½ cup of the sugar in a small bowl with an electric mixer for 5 minutes or until mixture is thick and creamy; transfer to a large bowl. Fold triple sifted flour into the egg mixture. Spread the mixture into the pan; bake about 15 minutes.
4.Place a large sheet of baking paper on a wire rack; sprinkle paper with remaining sugar. Turn cake onto baking paper; remove lining paper, immediately roll up cake from the short side. Cool cake.
5.To make hazelnut filling, beat ingredients in a small bowl with an electric mixer until thick and creamy.
6.Unroll cake, brush with liqueur; spread with filling, leaving a 3cm (1¼-inch) border on one short side. Roll up from opposite short side, using paper as a guide. Transfer to a serving platter. Roughly spread ganache over cake; dust with sifted cocoa powder. Refrigerate for 1 hour before cutting.

The ganache can be made 2 days ahead; store in the refrigerator. When ready to use, beat with an electric mixer until it is of a spreadable consistency. Decorate the log with fresh cherries, if you like.


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