Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy. In an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt. Lay a sheet of baking parchment on a work surface. Peel off and discard the baked piece of greaseproof. Re-roll and pop into the fridge. In a saucepan, bring cream to a boil. Chocolate Whipped Cream. Fold in very … While it’s still hot and flexible, turn the sponge out on to the paper. For the sponge, line a 25cm x 30cm baking tray with greaseproof paper. Dust with extra icing sugar and a pinch of sea salt, shaved chocolate, sprinkles, plastic Bambi figures, whatever you like – go to town. Sweet chestnut purée, honeyed cream & crushed honeycomb filling, “This Yule log brings back loads of happy memories for me – it was one of the first desserts I ever made as a kid, at Christmas time, of course! it should be ready. New! This Christmas Chocolate Log is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. Fold in very carefully, then pour into the tin. Place chocolate in a bowl. Gradually whisk in the icing sugar, then, one-by-one, whisk in the egg yolks until really pale and light. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. For the filling, mix the chestnut purée and cinnamon together. As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. Good Food DealReceive a free Graze box delivered straight to your door. Tip the tin from side to side to spread the mixture into the corners. With a whisk, stir until smooth. Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand … With one of the longest sides in front of you, fold up the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevent the sponge from cracking). Scatter with unsifted icing sugar to resemble snow, and decorate with holly. Pour hot cream over chocolate and let melt for about 1 minute. Bake for 10 mins. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Heat the oven to 200C/180C fan/gas 6. Refrigerate for about 8 hours or 4 … As soon as the chocolate starts to set within 2 minutes. Meanwhile, make your buttercream. Take the log out of the fridge, chop off a quarter at an angle – that’s the branch – and position it on your serving board like in the picture, using a splodge of buttercream to keep it in place. Separate the eggs. Spread all over with the chestnut purée, followed by the cream, then smash and sprinkle over the Crunchie bar or honeycomb. To make sure it is, spread a little chocolate onto a cool surface. Evenly cover the whole log with buttercream, then use a fork to decorate it. This is my slightly more grown-up version, which is really good fun to make and decorate. Drop into the dark chocolate cut into pieces, and stir, taking care not to boil. A Christmas treat the kids will enjoy helping to make, with an unusual minty filling. Whisk the remaining double cream until it holds its shape. Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and evenly sprinkle over the caster sugar from a height. Once the chocolate has melted, it should be tempered. Sift in the flour and cocoa powder, add the vanilla bean paste, then fold everything together with a large metal spoon so you keep in as much air as possible. To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Beat the butter in an electric mixer until pale, then, with the mixer still running, gradually add the icing sugar and cool melted chocolate. Beat in the icing sugar until smooth. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 4 large fre--range eggs, 75 g icing sugar , plus extra for dusting, 75 g self-raising flour, 2 tablespoons quality cocoa powder, 2 teaspoons vanilla bean paste, 2 tablespoons sugar, 1 x 250 g tin of sweetened chestnut purée, 1 pinch of ground cinnamon, 200 ml double cream, 1 tablespoon runny honey, 1 Crunchie bar, 150 g quality dark chocolate (70%), 150 g unsalted butter , (at room temperature), 150 g icing sugar.