Christmas cake may be the go-to festive treat, but for those seeking a delicious alternative, Mary Berry’s yule log recipe is a must-try.
The celebrated baker has shared her method for creating this delicious chocolate dessert, which is both simple and quick to prepare.
In under 30 minutes, you can have your preparation done, and with a brief baking time of just 10 to 30 minutes, it’ll be ready to impress your guests in no time. Serving eight to ten people, it’s an ideal choice for festive gatherings.
READ MORE: Greggs fan shares ‘delicious’ festive bake pie recipe that’s ‘so easy’ to make at home
Mary Berry hails the dessert as a “foolproof” chocolate yule log that’s “utterly delicious and a perfect alternative to Christmas pudding”.
Here’s everything you need to whip it up at home, as reported by the Express.
Marry Berry’s yule log
Ingredients
- Four large free-range eggs
- 100g caster sugar
- 65g self-raising flour
- 40g cocoa powder
- 300ml pint double cream
- 300g dark chocolate (around 35 to 40 per cent cocoa solids), broken into small pieces
For the cream filling
- 300ml double cream, whipped
To decorate
- Icing sugar, for dusting
- A toy robin or sprig of holly
Method
Preheat the oven to 200C/400F/Gas 6 and prepare a 33x23cm Swiss roll tin by lightly greasing it and lining with non-stick paper, making sure it fits snugly into the corners.
To make the sponge, crack the eggs into a large bowl, add the sugar, and whisk with an electric hand mixer until the mixture is pale, light, and frothy. Sieve the flour and cocoa powder into the mixture, then gently fold them in using a spatula, making sure to keep as much air in the mix as possible. Pour the batter into the lined tin, ensuring it reaches all corners.
Pop it in the middle of your preheated oven and bake for eight to 10 minutes, or until it’s risen and feels firm to the touch. The sides should naturally pull away from the edges.
Lay out a piece of baking parchment larger than the Swiss roll tin on your work surface. Dust it generously with icing sugar.
Carefully flip the cake onto the paper and peel off the bottom lining paper. Make a score mark one inch along one of the longer edges – starting at this point, tightly roll up the sponge using the paper, keeping the paper inside. Let the roll rest on its outside edge to cool down.
While the cake is cooling, prepare the ganache topping. Warm the cream in a pan, but make sure it’s not too hot to touch. Take it off the heat and add the chocolate, stirring until it melts. Let it cool to room temperature before popping it in the fridge to firm up. This ensures the icing is thick enough for piping.
Once cooled, unroll the Swiss roll and remove the paper. Spread the whipped cream on top, then re-roll tightly.
Cut off a quarter of the cake from the end at an angle. Move the larger piece to a serving plate and position the cut end towards the middle of the large cake to create a branch.
Pour the chocolate icing into a piping bag equipped with a star nozzle. Pipe thick, long lines along the cake’s length to imitate tree bark. Depending on your taste, you can either ice the roll ends or leave them without icing. Alternatively, use a palette knife to spread the icing and create a bark-like texture using a fork.
Sprinkle some more icing sugar on top and decorate with fresh holly or a little robin.