Chocolate chestnut Yule log - recipe

Chocolate chestnut Yule log

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  • Serves

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For the filling

For the buttercream

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  1. 1

    Preheat the oven to 210˚C (fan 190°C, gas mark 7). Brush a 22.5 x 32.5cm/ 9 x 13 inch swiss roll tin with a little oil and line with greaseproof paper. Cut a second piece of greaseproof paper a little larger than the tin and sprinkle with 2 tsp of the caster sugar. Set aside.

  2. 2

    Place the sugar and eggs in a large bowl and whisk until very pale and light, using an electric hand beater if possible, until the beaters leave a trail on the surface.

    For this step you'll need:

    • 100g Unrefined golden caster sugar
    • 4 Egg(s) (free range)
  3. 3

    Sift together the flour and cocoa powder and gently fold into the egg mixture using a metal spoon. Pour into the prepared tin, tilting it so that it covers the whole surface.

    For this step you'll need:

    • 75g Plain white flour
    • 25g Cocoa powder
  4. 4

    Bake for 7-9 minutes until firm yet springy to the touch. Turn out the cooked sponge on to the sugar paper. Peel away the lining paper and trim the edges. Cover with a damp tea towel and cool completely.

  5. 5

    When cooled, sprinkle the sponge with the brandy. Whip the cream until thick and stir in the chestnut purée. Spread over the sponge and roll up from one long edge.

    For this step you'll need:

    • 2 tbsp Brandy
    • 150ml Double cream
    • 100g Chestnut puree
  6. 6

    For the chocolate buttercream, place the sugar and water into a small pan and heat gently until the sugar dissolves. Boil rapidly until syrupy.

    For this step you'll need:

    • 75g Unrefined golden icing sugar
    • 4 tbsp Water
  7. 7

    Whisk the egg yolks together in bowl and continue whisking whilst adding the sugar syrup in a steady stream. Whisky until the mixture becomes thick, pale and cool, leaving a trail on the surface.

    For this step you'll need:

    • 2 Egg yolk(s) (free range)
  8. 8

    Beat the butter in a separate bowl and gradually beat in the egg mixture until thick and fluffy. Stir in the melted chocolate.

    For this step you'll need:

    • 100g Butter (unsalted)
    • 50g Milk chocolate melted
  9. 9

    Slice a 7.5cm/3 inch piece from the swiss roll. Use a little buttercream to attach this piece to the side of the log, to represent a branch. Cover the log with the rest of the butter cream and use a skewer for fork to make a bark pattern. Decorate with holly or a few small decorations.

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