Salads For Christmas

Christmas Yule Log

Christmas Yule Log

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup semi-sweet chocolate chips
• 3/4 cup granulated sugar, divided
• pinch salt

For the filling:

• 1 1/4 cup whipping cream
• 1/4 cup powdered sugar
• 1 tsp. vanilla extract
• pinch salt

For the butter cream frosting:

• 1/2 cup (1 stick) butter, softened
• 1 1/2 cup powdered sugar
• 5 Tbsp. cocoa powder
• 1 tsp. vanilla extract
• 3 Tbsp. heavy cream
• pinch salt

Garnish:

• rosemary twigs or mistletoe
• sugared cranberries
• chocolate curls

Method

1. Pre-heat oven to 350 F (180 C)
2. Line a jelly roll (Swiss roll) pan with parchment paper and grease with cooking spray
3. In a large bowl, combine the flour, cocoa and salt; set aside
4. Separate the six eggs
5. In one bowl, beat together the egg yolks and 1/2 cup sugar until the mixture is frothy and turns pale yellow
6. Melt the semi-sweet chocolate chips in a heat-proof bowl placed over a pan of simmering water (or in the microwave)
7. Beat this mixture into the flour/cocoa mixture
8. In a separate bowl, beat the six egg whites until soft peaks form
9. Then add the remaining 1/4 cup sugar until stiff peaks form
10. Gently fold the egg white mixture into the egg yolk/flour mixture, making sure the cake batter remains light and airy (do not over-mix)
11. Pour the batter into the prepared cake pan and spread evenly
12. Bake for 12 minutes until the top of the cake is ‘springy’ to the touch
13. Turn the cake over onto a clean towel that has been dusted with powdered sugar (bottom of cake now facing up)
14. Remove the parchment paper and let the cake cool just for a FEW MINUTES
15. Starting from the short end of the cake, use the towel to roll the cake up into a tight cylinder, ending with the seam side facing down
16. Roll up gently to ensure that the cake does not break
17. Let cool completely in the towel

For the Filling:

1. Using electric beaters, beat together the cream, powdered sugar, vanilla flavoring and salt until stiff peaks form
2. Roll out the cooled cake and spread the filling evenly
3. Roll the cake back up in the towel into a tight log shape- seam side facing down
4. Place in the fridge for at least one hour to cool

For the butter cream icing:

1. In a medium-sized bowl, beat the softened butter until smooth
2. Add the powdered sugar and cocoa until no lumps remain
3. Add the cream, vanilla and salt
4. When ready to serve, trim the ends of the cake, then frost with the butter cream, spreading the icing coarsely to resemble the texture of a wooden log
5. Garnish with sugared cranberries and rosemary sprigs and dust with powdered sugar