Tuesday, December 10, 2013

Christmas Yule Log Chocolate Fondant Cake

This post is past over due a few days as I am getting a bit of a flu.  Although I am getting better, I still feel not quite the same. Just now my friend who lives in Perth, Australia called and said that to combat flu symptoms she usually crushed tylenol into  powder mixed with lemon juice and honey. She  said it is an effective way to combat flu and that you should feel better the next day. I definitely will try her remedy if I will not get any better tomorrow.

Anyway, today I want to share this delicious rich Christmas Yule Log Chocolate Cake with you. This recipe came from a magazine out of the UK. So this recipe  is using English metric measurement. You can use this volume metric conversion here.


Christmas Yule Log Chocolate Fondant Cake

~Butter for greatsing
~5 eggs
~140g/5oz light muscovado sugar
~100g/4oz self-raising flour
~25g/1oz good quality cocoa such as Green & Black's or Oxfam Fairtrade (I am using Ghirardeli cocoa powder from the grocery store)
~caster sugar, for dusting

For the Icing and Filling
~285ml carton double cream
~450 g/1 lb fondant chocolate, such as Lindt Lindor (I am using Ghirardeli bitter sweet cooking chocolate bars)
~icing sugar, for dusting

1. Heat oven to 190C/fan 170C/gas 5 (mine was 325 deg for about 15 to 20 minutes). Butter and line the base and sides of a 30 x 35 cm Swiss roll tin with baking parchment.
2. Separate the eggs, putting them into two large mixing bowls. Add the sugar and and 2 tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted.  Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a lrage metal spoon.
3. Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible. 
4. Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 105-20 mins, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Trim a little cake from all the edges, then score along th edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.
5. to make the icing and filling bring the cream to the boil in a small pan, remove from the heat, then break in 400g of the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1 hour.
6. Carefully unroll the cake, then spread all the filling over to within 2 cm of the edges. Roll up the cake again. 
7. Cut a thick diagonal slice off one end of the cake. Transfer the large piece of cake to a board or flat serving plate. Then transfer the small piece 1/3 down the bigger piece with the diagonal edge pressed against the side of the bigger piece to make a stump. Spread remaining icing/fondant over the cake. then dust with icing sugar to serve.

Note: This is one for the whole family to enjoy. It will keep for a week wrapped in double thickness foil, or freeze it for up to a month.


Thank you for stopping by! Happy baking Everyone!

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  1. Oh wow, this looks totally decademt. I would love this. Thanks tons for linking to Inspire Me. Hugs, Marty

  2. Oh, it looks delicious. I am pinning this as a possible dessert for Christmas Eve. My daughter has just moved back to town and she is doing the cooking so I have to see if this fits with her menu.

    Thanks for sharing.

  3. This looks amazing! I'm sure this would be a hit at any party.

  4. This looks and sounds delicious! My chocolate tooth is aching just looking at it! Thank you for sharing it at What We Accomplished Wednesdays. Have a very merry Christmas!

    1. P.S. I meant to say that I hope you feel much better very quickly Ellya!

  5. Hi Ellya, I hope you are feeling better I am featuring your Yule Log Cake tomorrow. xo Happy holidays. Theresa @DearCreatives


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