A Yuletide Log To Impress

I just had to share this recipe with you for your Christmas table as this has to be the best chocolate log I have ever tasted. This is one of my family recipes handed down to me by my father, a rich truffle-like sponge with roasted pecans and coated with a creamy, thick, chocolate custard. It may look time-consuming and some of the ingredients are a little expensive but it is truly worth spoiling yourself, for the end result is so yummy you won’t ever want to buy a shop one again!

If you want to get ahead you can make the sponge and freeze it for up to a month ahead, finishing it the day before you want to eat it. It would also make a great centre-piece dessert for New Year’s celebrations - just add sparklers for a really special effect.

I would like to wish you all a very Merry Christmas and a New Year filled with all good things.

Camelia xx

Chocolate Yule Log
Serves 8 to 10

50 grms/2oz Plain flour
100 grms/4oz Muscodavo sugar
1 tblspn Cocoa powder
5 Eggs
100 grms/4oz Toasted and ground pecan halves
(I quickly toss them in a hot dry pan then process in a processor)
50 grms/2oz Melted butter cooled
2 tblspn Maple syrup
A little caster sugar for dusting

For the custard frosting:

5 tblspn Maple syrup
1 tblspn Cocoa powder
284 ml Double cream
½ tspn Instant coffee granules
3 Egg yolks
250 grms/9oz Dark chocolate (70% cocoa solids) cut into squares
100 grms Pecan halves toasted and roughly ground
50 grms Unsalted butter softened to room temp.
3 tblspn Bourbon or whisky

Method for the sponge: Preheat oven to 180c/ gas4 /160c fan
Prepare and line a swiss roll tin 42 x 27cm with non stick baking parchment.
Sift both flours and cocoa powder into large bowl and put aside. In another bowl whisk the eggs and sugar with an electric whisk for about 15 mins until the mix is thick and pale. Fold in pecans, sifted flours, follow with melted butter and maple syrup. The mix should be the consistency of batter. Pour into prepared tin and bake for 15 mins until an inserted skewer comes out clean.
While the sponge is still hot, place a piece of baking parchment larger than the Swiss roll tin onto the work surface; dust with caster sugar, tip sponge onto paper and gently peel the lining paper off. Roll sponge and paper together with paper inside the roll to look like a Swiss roll; roll again in a tea towel, leave to cool.

Custard Frosting: Heat double cream in large saucepan, remove from heat, whisk in maple syrup, coffee, cocoa, egg yolks. Heat gently until slightly thickened, stirring all the time. Do not boil. Remove from heat, pour into another bowl; stir in softened butter, chocolate, and ground pecans in that order, working quickly (butter should be at room temp) keep stirring until sauce is smooth and dark. Put aside; chill for about an hour until set.

To finish: Carefully unroll sponge removing paper. Sprinkle alcohol over the sponge and spread a thin layer of frosting, then tightly re roll sponge. Place log on serving plate, cover with the remaining frosting.
Draw lines with a skewer to look like tree bark. Dust with cocoa powder and decorate - finally sift icing sugar over the log. Beautiful!

Merry Christmas