Description
A spectacular Christmas Yule Log featuring a light, flourless chocolate roulade filled with whipped cream and covered in a rich, piped chocolate ganache bark.
Ingredients
Scale
- 180g Dark chocolate (sponge)
- 6 Eggs, separated
- 175g Caster sugar
- 25g Cocoa powder
- 2 tbsp Whisky
- 150ml Double cream (filling)
- 300ml Double cream (ganache)
- 300g Dark chocolate (ganache)
Instructions
- Melt 180g chocolate; cool slightly.
- Whisk egg whites to stiff peaks.
- Whisk yolks and sugar until thick. Stir in melted chocolate.
- Fold in egg whites and cocoa powder.
- Bake in lined tin at 180°C for 25 mins. Cool in tin.
- Heat 300ml cream; pour over 300g chocolate. Stir to melt. Chill until pipeable.
- Turn sponge onto cocoa-dusted paper. Brush with whisky.
- Spread whipped cream (150ml) and roll tightly.
- Cut branch, arrange, and pipe ganache over top.
- Dust with icing sugar.
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 480
Keywords: Mary Berry Buche Noel