Yule Chocolate Log

The Method

YOU’LL ALSO NEED

A baking tray or swiss roll tin about 25 x 32cm (10 x 13in), greased and lined with non-stick baking paper, a piping bag fitted
with a 0.5cm (1/4 in) plain tube and a baking tray, lined as above, for the meringues.

To make the sponge:

1.  Heat the oven to 220°C/425°F/Gas 7.
2. Using an electric mixer or hand whisk beat the eggs, sugar and vanilla on the highest speed for several minutes until very thick and mousse-like – when you lift the whisk out of the mixture a thick ribbon-like trail should fall back into the bowl.
3. Sift the flour and salt over the mixture then very gently fold in with a large metal spoon.  Drizzle the cooled melted butter over the top and fold in quickly.
4.  Pour the mixture into the prepared tray or tin and spread evenly.  Bake in the heated oven for about 10 minutes until golden brown and just firm to the touch.
5. While the sponge is baking cover a wire cooling rack with a clean dry tea towel then top with a sheet of non-stick baking paper.  Turn out the cooked sponge onto the prepared rack then peel off the lining paper from the baking tray or tin.
6. Using the tea towel to help you,  gently roll up the still-hot sponge from the narrow end, along with parchment,  to resemble a swiss roll (don’t worry if it cracks as the sponge will be covered).
7. Leave to cool completely.  At this point you can wrap the roll in foil or cling film and leave for a day until ready to assemble.

To make the ganache:

1. Put the cream and broken up chocolate into a heavy pan and melt very gently over low heat, stirring frequently until smooth.
2. Remove from the heat and keep at room temperature, stirring occasionally, until needed – up to 2 hours.

To make the pastry cream:

1. Pour all but 2 tablespoons of milk into a medium saucepan (preferably non-stick) and heat until almost boiling.
2. Put the egg yolks, the rest of the milk, sugar and cornflour into a heatproof bowl and stir with a wooden spoon until smooth.
3. Pour on the hot milk, stirring constantly then pour the whole lot back into the pan.  Stir over medium heat until the mixture boils and thickens.
4. Remove the pan from the heat and stir in the vanilla.  Pour into a clean bowl and press a circle of damp greaseproof paper on to the surface (to prevent a skin forming).
5. Leave to cool then chill for at least 30 minutes but not more than 24 hours.

To assemble:

1. When ready to assemble unroll the sponge and peel off and discard the paper.   Trim off the hard edges.
2. Stir the ganache then mix a quarter of it into the pastry cream.  Spread this mixture over the sponge and roll up again as for a swiss roll.
3. Wrap tightly in foil to maintain the shape and chill for one hour.
4. Unwrap and set on a cake board or serving platter.  If you want to make a ‘branch’ for  your log cut a slice off one end on a slight diagonal and place it against the side of the log.  Set aside a little ganache to stick the mushrooms together the spread the rest over the roll leaving the ends uncovered.  Run the back of a fork down the roll to give a ridged bark effect.
5. Finally, dust the log with icing sugar ‘snow’.
6. Best eaten within 2 days – store in a cool place