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So ask and you shall receive - Phil's perfect party pudding
Servings 8
Calories 942 kcal
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes

Ingredients
 

For the Sponge

For the Sponge

  • 3 medium free-range eggs
  • 90 g caster sugar
  • 90 g self raising flour
  • 2 tbsp cocoa powder

For the Chocolate Ganache

  • 500 g dark chocolate, chopped into small pieces
  • 500 whipping cream
  • 6 tbsp glucose syrup, heaped
  • 200 ml double cream
  • icing sugar (for dusting)
  • sprigs of holly to serve

For the Bark

  • 100 ml dark chocolate

Instructions
 

  • Heat oven to 200C fan 180C gas 6
  • Grease and line a 22 x 32cm Swiss roll tin with baking parchment
  • In a large bowl, whisk the eggs and caster sugar together with an electric whisk for about 8 mins until thick and creamy.
  • In a separate bowl, mix the self raising flour, and 2 tbsp cocoa powder, then sift onto the egg mixture. Fold in very carefully pour into the prepared tin.
  • Using a palette knife, spread the mixture to the edge of the tin and bake for 8-10 mins
  • Place a sheet of baking parchment on the work surface, dust with caster sugar. When the cake is ready, tip it onto the baking paper, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
  • While the sponge is cooling, make the chocolate ganache.
  • Chop the chocolate and place it into a clean, dry bowl. Bring the cream and the glucose together to a boil, leave to cool for 10 minutes. Then whisk into the chocolate and leave to cool at room temperature.
  • In a separate bowl, whip the cream until it reaches soft peaks; be careful not to overwhip.
  • Next, unravel the cake, remove the parchment and spread over the whipped cream, then carefully roll up again into a log shape (not too tight or cream will spill out)
  • Cut the log at an angle (roughly a third of the way down the sponge). Position the largest cut section onto a serving plate and arrange the diagonal cut against the cake to make a branch.
  • Using a piping bag or palette knife, spread the ganache over the log, and the branch don't cover the ends. Then using a fork, mark the ganache to give the effect of tree bark. Finish with icing sugar to resemble snow and decorate with holly.

Optional extra

  • If you want to create chocolate tree bark. Melt the chocolate and spread out onto a sheet of parchment on a baking tray, roll up and place into the freezer for 20 minutes or until set. Unroll and break into pieces to look like bark. Decorate your log
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Nutrition Facts
Festive Yule Log
Amount per Serving
Calories
942
% Daily Value*
Fat
 
68
g
105
%
Saturated Fat
 
38
g
238
%
Cholesterol
 
461
mg
154
%
Sodium
 
191
mg
8
%
Potassium
 
669
mg
19
%
Carbohydrates
 
64
g
21
%
Fiber
 
7
g
29
%
Sugar
 
32
g
36
%
Protein
 
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chocolate, cream
Course Cakes, Chocolate, Christmas, Christmas Desserts, Christmas Recipes, Dessert, Heavy Cream
Cuisine Christmas, ITV This Morning
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