Yule Log

Cook time 1 hour + refrigeration and freezing time
Servings 8 to 10

Ingredients

Chocolate Sponge

3 or 180g Eggs

90g Caster Sugar

55g Plain Flour

30g Callebaut Dutch Process Cocoa Powder

Caster Sugar for sprinkling

White Chocolate Cream 190g Callebaut W2 White Chocolate 28% 270g Bulla Thickened Cream (A) 25g Liquid Glucose 1 tsp Heilala Vanilla Bean Paste 395g Bulla Thickened Cream (B)

Fresh Berries 1 punnet Raspberries 1 punnet Blueberries 1 punnet Black berries

Caramelised Almonds*

135g Caster Sugar

100g Water

200g Slivered Almonds

Gourmet Glaze

700g Callebaut 823 Milk Couverture 33.6%

200ml Grapeseed Oil

200g Caramelised Almonds, chopped*

Assembly

1 punnet Raspberries

1 punnet Blueberries

1 punnet Black berries

Yule Log

Method

Preheat the oven to 190°C. Place the eggs and sugar in a bowl over a warm water bath and heat to body temperature while whisking. Once the eggs and sugar reach body temperature place them on an electric mixer and whisk until light and creamy.

Sieve the plain flour and cocoa powder together onto a sheet of baking paper. Slowly add the sieved dry ingredients to the whipped eggs and sugar and gently fold through until all of the dry ingredients are incorporated. Spread the chocolate sponge evenly on a lined baking tray.

Bake at 190°C for 7-8 minutes in a fan forced oven. If your fingers leave an impression in the sponge when touched it’s not baked. As soon as you remove the sponge from the oven sprinkle it with caster sugar. Place a piece of baking paper or a moist tea towel over the sponge and flip the sponge over. Sprinkle the other side with caster sugar and flip it back. Place a piece of baking paper or a moist tea towel on the surface and roll into a tight roll. Set aside to cool.

For the white chocolate cream. Place the chocolate into a bowl. Boil cream (A) with the glucose and vanilla bean paste. Pour it over the white chocolate, whisk by hand until all the chocolate is combined and emulsified. Add the liquid cream (B) and combine. Cover with plastic wrap on the surface and place in the fridge for 24 hours before whipping. Place the chilled cream into the bowl of a mixer and whip to a firm consistency.

For the caramelised almonds bring the water and sugar to the boil and remove from the heat.

Place the almonds on a tray lined with a silicon baking mat and drizzle some of the syrup over the almonds.

Bake at 160°C for 15-20 minutes until golden, turning the nuts frequently.

To prepare the gourmet glaze melt the chocolate in the microwave and mix through the grapeseed oil. Add the finely chopped almonds. Heat to 34-35°C.

Unroll the prepared sponge and spread ¾ of the white chocolate cream evenly onto the surface. Sprinkle with berries. Using baking paper or a tea towel to apply pressure, roll the sponge with the crème keeping it as tight as possible. Place the chocolate roll into the freezer to set for 3-4 hours or overnight.

Remove from the freezer and using serrated edged knife trim the ends. Place the frozen cake onto a cake cooling rack and pour the prepared gourmet glaze over the top. Trim around the base before the chocolate becomes too firm and place it on your serving plate.

Place it in the fridge for a minimum of an hour. Use paper towel on the surface to absorb any condensation. Place the remaining chocolate crème into a bag with a star piping tube and pipe individual drops along the top.

Garnish with remaining fresh berries and chocolate holly leaves and a dash of sieved icing sugar. To cut the roulade, use a warm clean knife before cutting each slice.