Chocolate Yule Log: How To Make

Chocolate Yule Log: Christmas Day Sweet Freedom Treat. Hello friends, so how are you today? Chocolate Yule Log anyone? Yummy!

An indulgent looking chocolate roulade with a creamy chestnut filling and also a rich chocolate topping, yet sweetened only with Sweet Freedom syrup (made 100% from fruit) with no sugar added. How cool?

How To Make A Chocolate Yule Log: Christmas Day Sweet Freedom Treat:

Serves 8

Roulade

Ingredients:

• 6 Medium Free Range Eggs, separated
• 150g Sweet Freedom Dark
• 1½ Tsp Vanilla Extract
• 60g Cocoa Powder

Filling:

• 225g Unsweetened Chestnut Puree
• 50g Sweet Freedom Dark
• 30ml Double Cream
• 5ml Brandy

Topping:

• 50g Sweet Freedom Dark
• 10ml Brandy
• 300ml Double Cream
• 30g Cocoa Powder, sieved

You will need a Swiss roll tin measuring 20cm x 30cm (8”x12”).

Chocolate Yule Log: Christmas Day Sweet Freedom Treat:

Method:

1. Firstly, line a Swiss roll tin with non stick baking parchment and preheat the oven to 180C/Fan 160C.
2. Secondly, whisk together the egg yolks, Sweet Freedom and vanilla extract until it is pale, creamy and very thick.
3. Using a clean whisk, whisk the egg whites, in another bowl, until they form stiff peaks.
4. Sieve the cocoa powder over the egg yolk mixture and fold in. Then carefully fold the egg whites into the mixture.
5. Pour into the prepared tin and bake for 20 minutes.
6. Remove from the oven and cover with a piece of non stick baking parchment and a damp tea towel. Leave to cool.
7. Mix together all the ingredients for the filling.
8. Tip the cold roulade out onto a sheet of baking parchment, peel off the baking parchment from the base and sides of the roulade and spread the chestnut filling over the base.
9. Roll up the roulade from the longest side using the sheet of baking parchment to guide the roll.
10. To make the topping, mix together the Sweet Freedom, Brandy and double cream and then mix in the cocoa. The cocoa will thicken the mixture.
11. Place the roulade on a serving plate and spread the chocolate topping over the top and sides.
12. Use a skewer to draw wiggly lines in the topping to give the appearance of bark.
13. Last but not least, chill until required.

Recipe and photo credit by- Sweet Freedom. So what do you think of this recipe? Do you also fancy trying it? Because I know I do.

You Might Also Like:

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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