Chocolate yule log is a deliciously sweet pudding for Christmas.
- 3 medium eggs
- 75g (3oz) light brown sugar
- 75g (3oz) plain flour
- 2 tsp Schwartz Cinnamon Ground
- 1 tbs warm water
- Filling:
- 225g (8oz) butter
- 450g (1lb) icing sugar
- 2 tbs cocoa powder
- 2 tbs milk
- A little icing sugar for dusting
STEP 1Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
STEP 2Grease and line a 18 x 28cm (7 x 11") swiss roll tin with greaseproof paper. Whisk eggs and sugar together until light and creamy and a spoonful of mixture, when lifted with the whisk, leaves a trail.
STEP 3Sift flour and Cinnamon together and gently fold into the whisked mixture. Carefully fold into the prepared tin. Cook for 15-20 minutes until well risen and firm to touch.
STEP 4While still hot, turn the cake onto a sheet of greaseproof paper. Place another sheet of greaseproof paper over the cake and roll the cake up tightly.
STEP 5Leave the cake rolled in the paper until completely cold.
STEP 6Meanwhile to make the filling, cream butter, sifted icing sugar and cocoa powder together. Add milk and mix well. Carefully un-roll the cake and remove the paper. Spread a thin covering of the filling over the inside of the cake and re-roll.
STEP 7Spread a very thin layer of filling onto the cake sides and pipe remaining filling to completely cover cake to form a log effect or simply spread all the remaining filling over the cake and fork over to form a pattern. Dust with icing sugar, decorate as desired with holly, robins etc and carefully transfer to a serving plate.
STEP 8The cake with filling may be stored in an airtight container for up to 3 days or in a freezer for up to 2 months. Alternatively the cake and filling can be frozen separately.