Have a very merry Chefmas Phil’s classic yule log
SERVES 8
INGREDIENTS
For the sponge
3 medium eggs
90g caster sugar
90g self-raising flour 2 tbsp cocoa powder For the chocolate ganache
500g dark chocolate, chopped into small pieces 500mls whipping cream 6 heaped tablespoons glucose syrup
200ml double cream Icing sugar, for dusting Sprigs of holly to serve For the bark – optional extra
100ml dark chocolate te
METHOD
6
1 Heat oven to 200C / fan 180C / gas
roll ll tin 2 Grease and line a 22x32cm Swiss with baking parchment
and caster
3 In a large bowl whisk the eggs sugar together with an electric whisk
k for about 8 mins until thick and creamy.
flour
4 In a separate bowl mix the self-raising sing
on n to the and 2 tbsp cocoa powder then sift
then hen pour egg mixture. Fold in very carefully into the prepared tin.
mixture ixture to 5 Using a palette knife spread the
8-10 0 mins. the edge of the tin and bake for
6 Place a sheet of baking parchment t on the
When work surface, dust with caster sugar. r.
baking king the cake is ready, tip it on to the paper, peel off the lining paper then n roll with the the cake up from its longest edge paper inside. Leave to cool.
the
7 While the sponge is cooling, make chocolate ganache.
oa a
8 Chop the chocolate and place into clean, dry bowl. Bring the cream and d the leave eave to glucose together to the boil then cool for 10 minutes.whisk into the chocolate then leave to cool at room m temperature.
9 In a separate bowl whip the cream m overuntil it reaches soft peaks. Do not whip.
the
10 Next unravel the cake. Remove parchment and spread over the
up whipped cream then carefully roll again into a log shape. Not too tight
ht or cream will spill out.
a third 11 Cut the log on an angle – roughly ly of the way down the sponge. Position tion the
plate and largest cut section on to a serving
the cake to arrange the diagonal cut against make a branch.
knife, spread 12 Using a piping bag or palette
Don’t the ganache over the log and branch.
mark the cover the ends. Then use a fork to
bark. Finish ganache to give the effect of tree
then with icing sugar to resemble snow decorate with holly.
create the 13 Optional extra. If you want to
and chocolate tree bark. Melt the chocolate
on a spread out on to a sheet of parchment
freezer for baking tray. Roll up and place into
break into 20 minutes, or until set. Unroll and
log. bark-like pieces to decorate your MORE festive recipes will feature across This Morning’s Christmas Week from December 17, 10.30am on ITV.
Prue: My All-time Favourite Recipes by Prue Leith £25, Bluebird.
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