LOCAL CHEF RYAN BROKENBROW'S RECIPE
Chocolate Yule Log
Looking for a showstopper dessert this Christmas? Look no further, this spectacular Yule log will certainly take centre stage!
For the sponge
- 12 x medium eggs
- 225g x caster sugar
- 225g x plain flour
- 75g x cocoa powder
To decorate
- 225g x unsalted butter, softened
- 425g x icing sugar
- 10ml x salted caramel extract
- 4 tbsp x whole milk
- 12 x Cadbury Twirls or Flakes
- Mixed berries to decorate, optional
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Preheat the oven to 180C fan/350F. Grease and line the base of a 30 x 60cm Swiss Roll tin with baking parchment.
To make the sponge, mix together the dry ingredients in a bowl followed by 1 egg at a time until incorporated and you are left with a cake batter.
Pour the mix onto the lined Swiss Roll tray and spread out evenly with the back of a spatula or spoon. Bake for 15-20 mins until cooked through. To check the sponge is cooked, insert a skewer into the centre and if it comes out clean it is cooked. If it’s not, return to the oven for a couple more minutes and then check again.
Whilst the sponge is cooking make the butter cream by mixing the butter, icing sugar and salted caramel extract together. Loosen with milk to achieve a thick consistency that will still be spreadable. You may need slightly less or more milk so add in small quantities.
Allow to cool for 5 mins then cut the sponge into 3 equal lengths horizontally. Lay them in a row with the edges slightly overlapping
Spread the butter cream evenly along and then roll it up tight. Leave approximately 4 tablespoons of the butter cream aside.
Cut the Twirls or Flakes in half lengthways and use the remaining butter cream to stick them to the outside of the cake.
Garnish the cake with mixed berries and pieces of holly (optional).
