When it comes to Christmas desserts, nothing beats a good old-fashioned yule log. But if you’re looking for something a bit more indulgent than your standard sponge cake, you can’t go wrong with the Waitrose chocolate yule log. This rich and decadent treat is sure to impress your friends and family this holiday season.
Ingredients:
- 200g dark chocolate, chopped
- 4 large eggs, separated
- 150g caster sugar
- 50g plain flour, sifted
- 25g cocoa powder, sifted
- 300ml double cream
- 1 tbsp icing sugar, sifted
- 1 tsp vanilla extract
- icing sugar, for dusting
Instructions:
- Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line a Swiss roll tin (approximately 33cm x 23cm).
- Melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool slightly.
- In a large mixing bowl, whisk the egg yolks and caster sugar together until pale and creamy. Add the cooled chocolate and mix well.
- In a separate bowl, whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture, followed by the sifted flour and cocoa powder.
- Pour the mixture into the prepared tin and smooth it out evenly. Bake for 15-20 minutes, or until the sponge springs back when lightly pressed.
- While the sponge is baking, whip the double cream, icing sugar, and vanilla extract together until soft peaks form.
- Remove the sponge from the oven and turn it out onto a sheet of baking paper. Peel off the lining paper and trim the edges if necessary.
- Spread the whipped cream over the sponge, leaving a 1cm border around the edges. Starting from one of the shorter edges, roll the sponge up tightly with the help of the baking paper. Transfer to a serving plate and dust with icing sugar.
Nutritional Information:
Serves: 8-10 | Per serving:
- Calories: 408
- Protein: 5g
- Carbohydrates: 42g
- Fat: 26g
- Saturated Fat: 15g
- Sugar: 35g
Cooking Time:
Preparation Time: 30 minutes | Cooking Time: 20 minutes
Equipment:
- Swiss roll tin
- Baking paper
- Electric whisk
Serving Suggestions:
Serve with a dollop of whipped cream and a sprinkle of cocoa powder on top. For an extra festive touch, decorate with fresh berries and a sprig of mint.
Variations:
You can add a variety of different fillings to your yule log, such as buttercream, jam, or even a boozy ganache. You can also experiment with different flavours of sponge, such as vanilla or coffee.
Substitutions:
If you don’t have dark chocolate, you can use milk chocolate instead. You can also substitute the double cream for whipped coconut cream for a dairy-free option.
Storage:
Store in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving.
Tips:
- Be sure to sift your flour and cocoa powder to avoid lumps in your sponge.
- When rolling up your yule log, use the baking paper to help you get a tight and even roll.
- Don’t overwhip your cream, as it can become grainy and separate.
Notes:
This recipe is adapted from the Waitrose chocolate yule log recipe.
Frequently Asked Questions:
- Can I make this recipe ahead of time? Yes, you can make the sponge and the cream filling a day in advance. Store the sponge in an airtight container at room temperature and the cream in the fridge.
- Can I freeze this recipe? Yes, you can freeze the sponge before filling and rolling it up. Thaw at room temperature before filling and decorating.
- Can I use a different type of chocolate? Yes, you can use any type of chocolate you like, but keep in mind that it will affect the sweetness and richness of the recipe.
Final Thoughts:
The Waitrose chocolate yule log is a showstopping dessert that is sure to impress your guests this Christmas. The rich chocolate sponge and creamy filling are a match made in heaven, and the dusting of icing sugar adds a touch of elegance. Don’t be intimidated by the rolling process – with a little practice, you’ll have a perfect yule log in no time. Give this recipe a try and indulge in the decadent goodness!