The holiday season is upon us, and what better way to celebrate than with a delicious and festive dessert? The Bero Yule Log is a classic Christmas treat that is sure to impress your guests. This delectable dessert is made with a light sponge cake, filled with a rich chocolate buttercream, and decorated to look like a log. It’s the perfect dessert to end your holiday meal. In this article, we will provide you with a detailed recipe for the Bero Yule Log, along with some tips and tricks to make it perfect every time.
Ingredients
- 4 large eggs
- 100g caster sugar
- 100g self-raising flour
- 25g cocoa powder
- 300ml double cream
- 150g dark chocolate
- 100g unsalted butter, softened
- Icing sugar, for dusting
- Chocolate sprinkles, for decoration
Instructions
- Preheat your oven to 200C/180C fan/gas 6.
- Grease a 33cm x 23cm Swiss roll tin and line with baking paper.
- In a large mixing bowl, whisk together the eggs and caster sugar until light and fluffy.
- Sift in the self-raising flour and cocoa powder, and gently fold in until fully combined.
- Pour the mixture into the prepared tin and smooth out evenly.
- Bake in the preheated oven for 8-10 minutes, until the sponge is firm to the touch.
- While the sponge is baking, prepare the chocolate buttercream. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Once melted, remove from the heat and set aside to cool slightly.
- In a separate mixing bowl, beat the softened butter until light and fluffy. Gradually add in the melted chocolate and beat until fully combined.
- In another bowl, whip the double cream until it forms stiff peaks.
- Gently fold the whipped cream into the chocolate buttercream until fully combined.
- Once the sponge is baked, remove from the oven and immediately turn out onto a sheet of baking paper dusted with icing sugar.
- Carefully remove the baking paper from the bottom of the sponge.
- Spread the chocolate buttercream over the sponge, leaving a 1cm border around the edges.
- Using the baking paper to help you, roll up the sponge from the short end, making sure the seam is on the bottom.
- Transfer the rolled sponge to a serving plate and dust with icing sugar.
- Decorate with chocolate sprinkles to look like a log.
- Chill in the fridge for at least 30 minutes before serving.
Nutritional Information
Serving Size: 1 slice (based on 10 servings)
- Calories: 363
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 126mg
- Sodium: 69mg
- Total Carbohydrates: 33g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 5g
Cooking Time
Total Time: 45 minutes (including baking time)
Equipment
- Electric mixer
- 33cm x 23cm Swiss roll tin
- Baking paper
- Heatproof bowl
- Whisk
- Spatula
- Serving plate
Serving Suggestions
The Bero Yule Log is a perfect dessert to serve during the holiday season. It can be served with a dollop of whipped cream and some fresh berries on the side. It pairs well with a hot cup of cocoa or coffee.
Variations
You can customize this recipe by adding different flavors to the sponge cake. You can add orange zest for a citrusy flavor or peppermint extract for a minty twist. You can also experiment with different decorations such as meringue mushrooms or sugared cranberries.
Substitutions
If you don’t have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder to 100g of all-purpose flour. You can also use milk chocolate instead of dark chocolate for a sweeter buttercream.
Storage
The Bero Yule Log can be stored in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months. To defrost, place in the fridge overnight.
Tips
- Make sure to roll the sponge while it’s still warm to prevent cracking.
- Don’t overfill the sponge with buttercream, as it can make it difficult to roll.
- Chill the rolled sponge in the fridge before decorating to make it easier to handle.
- Use a serrated knife to cut the log into slices for a clean cut.
Notes
The Bero Yule Log is a classic Christmas dessert that is sure to impress your guests. It’s a perfect dessert to end your holiday meal and can be customized to your liking. Don’t be afraid to experiment with different flavors and decorations to make it your own.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make the Bero Yule Log up to 2 days ahead of time. Store it in an airtight container in the fridge until ready to serve.
Can I freeze the Bero Yule Log?
Yes, you can freeze the Bero Yule Log for up to 3 months. To defrost, place it in the fridge overnight.
Can I use milk chocolate instead of dark chocolate for the buttercream?
Yes, you can use milk chocolate instead of dark chocolate for a sweeter buttercream.
The Bero Yule Log is a must-try recipe for the holiday season. It’s a classic Christmas dessert that is sure to impress your guests. The light sponge cake and rich chocolate buttercream make for a perfect combination. Don’t be intimidated by the decoration, it’s easier than it looks. Give this recipe a try and let us know how it turned out!