Christmas Yule Log

For the cake
4 Large Eggs
100g Caster Sugar
65g Self Raising Flour
40g Cocoa Powder
For the Ganache topping
300ml Double Cream
300g Dark Chocolate
For the filling
300ml Double Cream
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1. Preheat oven 200/400/gas 6. Lightly grease 33x23 cm swiss roll tray/baking tray and line with non grease baking paper, making sure it fits into the corners.
2. In a large bowl whisk the eggs and sugar until mixture is a pale colour, light and fluffy.
3. Sift in the flour and cocoa powder, carefully cut and fold into the egg mixture until all dry ingredients are incorporated into the egg. (Do Not Beat or Mix)
4. Pour the mixture into the lined tin and tilt the tray until the mixture is distributed evenly.
5. Bake in oven for 8-10 minutes or until firm and the sides are shrinking away from the sides of the tin.
6. Whilst baking, cut a piece of baking paper larger than the tin, lay it flat on the surface and dust with icing sugar.
7. Whilst warm take the cake from the tin and carefully place upside down on the dusted baking paper. Remove the bottom baking paper.
8. Cut a score line/mark 2 1/2cm in along one side of the longer edges. Starting with this edge begin to roll the sponge and the paper at the same timer, sit the roll on its side edge, cool completely.( the paper should be rolled inside the sponge)
9 Whilst cooling prepare the ganache topping.
Ganache topping
300ml Double Cream
300g Dark Chocolate
1. Break the chocolate into pieces.
2. Heat the cream in a small pan to finger temperature, add the chocolate until it has all melted.
3. Pour the mixture into a piping bag ( use a large sandwich bag if you don't have a piping bag), stand it up in a jug and chill in the fridge. This may take a while.
300ml Double Cream
1. Whisk all the cream until firm.
2. Carefully unroll the sponge and remove the paper, spread the cream onto the inside of the roll, then roll back up and place on a serving plate.
3. Only when the ganache is cold and firm, pipe it on top of the log, using a knife to help if needed. Once full covered dust with icing sugar.