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Chocolate Raspberry Yule Log

Chocolate Raspberry Yule Log
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500
calories
Calories
1 hr 25 min.
Preparation
1 hr 45 min.
Ready in
moderate
Difficulty

Ingredients

for 1 cake
For the cake
4 eggs (separated)
½ cup sugar (scant)
2 tablespoons hot water
¾ cup All purpose flour
¼ cup cocoa powder
1 tablespoon Corn starch
1 teaspoon Baking powder
sugar
For the raspberry cream
1.333 cups Raspberries
1 tablespoon powdered sugar
½ tablespoon lemon juice
¾ cup cream cheese
cup cream (48% fat)
1 teaspoon vanilla extract
For the topping
½ cup unsalted butter
3 ounces plain Dark chocolate (70% cocoa solids)
4 ¼ cups powdered sugar
½ teaspoon vanilla extract
¾ cup milk
To decorate
chocolate Sprinkles
Raspberries
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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.