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.

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