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Chocolate Raspberry Yule Log

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Chocolate Raspberry Yule Log
500
calories
Calories
0
Print
moderate
Difficulty
1 hr 25 min.
Preparation
ready in 1 hr 45 min.
Ready in
Nutritions
1 cake contains
Fat24.17 g
Saturated Fat Acids14.11 g
Protein5.81 g
Roughage1.22 g
Sugar added50.56 g
Calorie500
Carbohydrates/g66.07
Cholesterol/mg114.84
Vitamin A/mg242.3
Vitamin D/μg1.14
Vitamin E/mg2.36
Vitamin B₁/mg0.08
Vitamin B₂/mg0.24
Niacin/mg1.29
Vitamin B₆/mg0.03
Folate/μg33.55
Pantothenic acid/mg0.34
Biotin/μg1.11
Vitamin B₁₂/μg0.58
Vitamin C/mg3.91
Potassium/mg140.35
Calcium/mg78.07
Magnesium/mg25.34
Iron/mg2.02
Iodine/μg26.13
Zinc/mg0.53
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 1 cake
For the cake
4
eggs (separated)
½ cup
sugar (scant)
2 tablespoons
hot water
¾ cup
¼ cup
1 tablespoon
1 teaspoon
For the raspberry cream
1.333 cups
1 tablespoon
½ tablespoon
¾ cup
cup
cream (48% fat)
1 teaspoon
For the topping
½ cup
3 ounces
plain Dark chocolate (70% cocoa solids)
4 ¼ cups
½ teaspoon
¾ cup
To decorate
chocolate Sprinkles
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Preparation

Preparation steps

Step 1/13
For the cake: heat the oven to 190°C (170°C fan ) 375°F, gas 5. Line a 40cm x 30cm |16" x 12" baking tin with non-stick baking paper.
Step 2/13
Whisk the egg yolks with half the sugar until foamy, then whisk in the hot water.
Step 3/13
Whisk the egg whites until stiff peaks are formed and gradually whisk in the remaining sugar, until the mixture is shiny.
Step 4/13
Fold the egg whites into the egg yolk mixture until combined. Sift in the flour, cocoa powder, cornflour and baking powder and mix well.
Step 5/13
Spread into the tin and bake for 10-12 minutes. Remove from the oven and turn out onto a tea towel sprinkled with sugar. Cover with a damp cloth and roll up. Leave to cool.
Step 6/13
For the raspberry cream: blend the raspberries with the icing sugar and lemon juice to a puree. Press the mixture through a sieve and stir in the cream cheese.
Step 7/13
Whisk together the cream and vanilla until thick, then fold into the raspberry mixture.
Step 8/13
Unroll the sponge cake and spread the cream over it, leaving 1-2cm|1/2"-3/4" free around the edge.
Step 9/13
Roll the cake up again.
Step 10/13
For the topping: melt the butter and chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
Step 11/13
Sift the icing sugar into a bowl and stir in the vanilla and 120ml|4fl oz of the milk. Add the melted chocolate mixture and stir well.
Step 12/13
Add the remaining milk, a little at a time, until smooth. Leave to stand until thick and spreadable.
Step 13/13
Spread all over the cake and sprinkle with chocolate sugar strands. Decorate with raspberries and leave to set.

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