Surprisingly easy to make, gluten free and a bit of a showstopper. Watch the video to help with rolling and decorating.
The cake can be completed and decorated up to 24 hours before serving and stored in the fridge or a cold larder (if you’re lucky enough to have one). Remove from the fridge 30 minutes before serving.
300g dark chocolate (min 54% cocoa), broken up
6 large eggs, separated
175g golden caster sugar
6 tbsp Chocolate hazelnut spread
250g tub mascarpone
2 tbsp brandy
Icing sugar to dust
Preheat the oven to 160 fan. Grease and line a 28 x 38cm Swiss roll tin with baking paper.
Put 175g of the chocolate into a bowl over a pan of simmering water and heat gently until melted. Remove from the heat and stir until smooth.
place the egg yolks and sugar into a large bowl. Using an electric hand whisk, whisk until mousse-like, then whisk in the melted chocolate.
In a dry, grease-free bowl, whisk the egg whites to soft peaks. Stir a little into the chocolate mixture, then carefully fold in the rest with a metal spoon. Pour into the tin and bake for 20-25 minutes, until spongy to the touch. Cool for 10 minutes, then cover with a damp tea towel. When cool, chill for at least 2 hours or overnight.
To make the filling, mix the chocolate and hazelnut spread and mascarpone together until smooth. Gradually mix in the brandy. Cover and chill until needed.
Make the chocolate ‘bark’. Melt the remaining chocolate as before, then allow to cool for 10 minutes. Pour onto a baking tray lined with baking paper and thinly spread out with a spatula. Chill for 8-10 minutes, until the chocolate is firm but still pliable. Tear the chocolate into small jagged pieces. Put in a single layer on a large lined baking sheet. Chill for 15 minutes until crisp.
Carefully lift out the roulade on the sheet of baking paper. Turn so the short end is facing you. Spread half the filling over the roulade. Holding the baking paper, lift up and carefully roll up the roulade – don’t worry if it cracks. Transfer to a plate. Spread the rest of the filling over the top of the roulade, then arrange the chocolate on top, overlapping.
Return to the fridge for at least an hour or up to 24. When ready to serve remove from the fridge 30 minutes before eating and dust with icing sugar just before serving.
Chocolate Yule Log
Ingredients
- 300 g dark chocolate (min 54% cocoa) broken into small pieces
- 6 large eggs separated
- 175 g golden caster sugar
- 6 tbsp hazelnut spread (I used Nutella)
- 250 g mascarpone
- 3 tbsp brandy
- icing sugar to dust
Instructions
- Preheat the oven to 160 fan. Grease and line a 28 x 38cm Swiss roll tin with baking paper.
- Put 175g of the chocolate into a bowl over a pan of simmering water and heat gently until melted. Remove from the heat and stir until smooth.
- Place the egg yolks and sugar into a large bowl. Using an electric hand whisk, whisk until mousse-like, then whisk in the melted chocolate.
- In a dry, grease-free bowl, whisk the egg whites to soft peaks. Stir a little into the chocolate mixture, then carefully fold in the rest with a metal spoon. Pour into the tin and bake for 20-25 minutes, until spongy to the touch. Cool for 10 minutes, then cover with a damp tea towel. When cool, chill for at least 2 hours or overnight.
- To make the filling, mix the chocolate and hazelnut spread and mascarpone together until smooth. Gradually mix in the brandy. Cover and chill until needed.
- Make the chocolate 'bark'. Melt the remaining chocolate as before, then allow to cool for 10 minutes. Pour onto a baking tray lined with baking paper and thinly spread out with a spatula. Chill for 8-10 minutes, until the chocolate is firm but still pliable. Tear the chocolate into small jagged pieces. Put in a single layer on a large lined baking sheet. Chill for 15 minutes until crisp.
- Carefully lift out the roulade on the sheet of baking paper. Turn so the short end is facing you. Spread half the filling over the roulade. Holding the baking paper, lift up and carefully roll up the roulade - don't worry if it cracks. Transfer to a plate. Spread the rest of the filling over the top of the roulade, then arrange the chocolate on top, overlapping.
- Return to the fridge for at least an hour or up to 24. When ready to serve remove from the fridge 30 minutes before eating and dust with icing sugar just before serving.
Video
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