Jamie Oliver’s Chocolate Yule LogPosted 22 December 2012 by Debbie
This seasonal recipe for chocolate and chestnut yule log is from Jamie Oliver. A chocolate yule log is really an essential for me at Christmas. Having tried recipes from Nigella Lawson and Delia Smith, I thought I’d give Jamie’s a go this year.
I like chocolate logs because of their chocolate-y goodness, but also because they evoke the ancient European yule tradition of bringing a log into the house in the depths of winter. That’s bound to make you feel all warm and cosy at this time of year.
Making your own yule log from scratch means making a swiss roll, which can be a bit scary if you haven’t attempted this before. Never fear though, it’s actually very easy.
- 100g walnuts
- 1 tsp baking powder
- 5 large eggs, separated
- 125 g caster sugar
- 25 g plain flour
- 25 g cocoa
- 3 tbsp marsala or sweet sherry
- 160 g dark chocolate
- 180 g icing (powdered) sugar
- 180 g butter, room temperature
- 150 ml double (heavy) cream
- 150 g sweetened chestnut purée
First, make the swiss roll that will form the log. Whisk together the egg whites until firm, and then beat half of the caster sugar into the whites.
Separately, whisk the egg yolks with the rest of the caster sugar.
Grind the walnuts in a food processor until they are fine, like powder, and mix with the baking powder and salt.
Fold the walnuts, flour and cocoa into the egg yolks. Into this mixture, gently fold the egg whites. The whole thing should be light and airy. Pour it into a lined swiss roll tin or flat baking tray (26 cm x 37 cm).
Bake at 180° C (Gas mark 4) for approximately 25 minutes, or until the sponge is springy to the touch.
Put a sheet of baking parchment onto the chocolate sponge and turn the tin over, emptying the sponge onto a work surface. Peel off the paper that is now on the top (that had been lining the tin) and leave to cool. Pour the marsala onto the sponge, and roll it up from the longest side. The second sheet of paper should be rolled inside it.
To make the chestnut filling, whisk the cream until it forms soft peaks. Gently stir the chestnut purée into the cream.
To make the chocolate “buttercream” to cover the yule log, cream together the butter and icing sugar. Melt the chocolate over a bain marie (or in a bowl over a pan of simmering water). Let the chocolate cool a little and then mix it into the butter icing, a little at a time. Refrigerate this chocolate icing for at least half an hour.
Now you can put the pieces of the log together. Unroll the chocolate sponge and remove the paper. Spread it with the chestnut cream filling, and roll it up again.
Decorate the log with chocolate icing and dust with a little icing sugar if you like.