Chocolate Chestnut Yule Log
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Difficulty:
advanced
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
1
- For the cake
- ½ cup superfine caster sugar
- 4 eggs
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- For the white chocolate buttercream
- 5 ozs white chocolate
- 2 ½ cups powdered sugar
- 0.333 cup unsalted butter
- ⅛ cup cream (18% fat)
- For the filling
- 2 Tbsps Brandy
- 2 Tbsps cream (48% fat)
- 1 cup sweetened Chestnut puree (heaped)
- 4 candied Chestnuts (chopped)
- To decorate
- candied Chestnuts (chopped)
- gold edible leaf
- Chocolate
Product recommendation
Gold leaf is extremely delicate. The sheets are paper-thin and tear easily. Avoid touching the gold leaf with your hands, because it will stick to your fingers. Wear cotton gloves when working with gold leaf. Use a very sharp knife to cut into flakes and apply with the tip of the knife or use tweezers.
Preparation steps
1.
For the cake: heat the oven to 220°C (200° fan) 425°F gas 7. Grease a 22.5 x 32.5 cm|9" x 13" Swiss roll tin and line with non-stick baking paper. Cut a second piece of non-stick baking paper a little larger than the tin and sprinkle with 2 teaspoons of the sugar. Set aside.
2.
Place the sugar and eggs in a mixing bowl and whisk until very pale and light, using an electric whisk, until the beaters leave a trail on the surface.
3.
Sift together the flour and cocoa powder and gently fold into the egg mixture.
4.
Pour into the tin, tilting it so that it covers the whole surface. Bake for 7-9 minutes until firm and springy to the touch. Turn out the cooked sponge on to the sugared paper. Peel away the lining paper and trim the edges. Roll up in the sugared paper. Cover with a damp tea towel and cool completely.
5.
For the white chocolate buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
6.
Sift the icing sugar into a bowl and beat in the butter until smooth. Add the cream and chocolate and beat well. Chill until firm and spreadable.
7.
Unroll the cake and spread with the buttercream.
8.
For the filling: mix together the cream and chestnut puree. Spread on top of the white buttercream and sprinkle with the candied chestnuts.
9.
Roll up from one long edge.
10.
Decorate with candied chestnuts, gold leaf and chocolate.
