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            Chocolate And Raspberry Yule Log

            Bring a taste of Paris to the Christmas table with this chocolate and raspberry yule log, inspired by a traditional French recipe. Featuring a cream and raspberry filling, this dessert has a tangy twist that is sure to satisfy even the sweetest tooth. For those with chocolate fiends in the family, this rich, flourless cake will be a crowd pleaser and is easy to bake, taking around 40 minutes. It also serves 10, ensuring there is plenty to go around.   

             

              Ingredients

            • 150g caster sugar
            • 6 large eggs, separated
            • 250g chocolate (70% cocoa)
            • Icing sugar for dusting


            • For the cream filling
            • 300ml double cream, lightly whipped
            • 200g raspberries


            • For the chocolate butter cream
            • 150g unsalted butter, softened
            • 225g icing sugar
            • 25g cocoa powder, sifted
            • 2 tablespoons semi-skimmed milk
             

              Method

            1. Pre-heat the oven to 180ºC/fan 160ºC/gas mark 4.
            2. Line a 23cm x 33cm Swiss roll tin with greaseproof paper or baking parchment.
            3. In a large bowl, whisk together the caster sugar and egg yolks, until you have a thick, creamy mixture.
            4. In another bowl, melt the chocolate over a pan of simmering water. Remove the chocolate from the heat, let it cool for 5 minutes, then stir it into the sugar and egg mixture.
            5. In a separate, large bowl, whisk the egg whites until they become stiff.
            6. With a large metal spoon, stir a spoonful of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
            7. Pour this batter into the prepared tin, and bake for 12-14 minutes, until the cake has risen and is firm to the touch. Leave to cool.
            8. Meanwhile, make the butter cream by beating the butter, icing sugar and cocoa together. Add the milk, and continue to beat until smooth and fluffy. Cover with cling film and keep to one side.
            9. Lay a sheet of baking parchment on a board. Turn the cake onto this, and gently peel away the lining paper.
            10. Spread the whipped double cream over the cake, then scatter with raspberries. Starting with the long side facing you, roll the cake, using the baking parchment to help you. Transfer the cake to a serving dish.
            11. Cut off a third of the cake, then cut one end of the shorter piece at an angle, so you can fit it onto the side of the main log, towards one end, to form a branch. Use a little of the butter cream for ‘glue’ to stick your branch on.
            12. Coat the log with the rest of the butter cream, and use a fork to create a log effect. Dust with icing sugar and serve.

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