The Yule log is said to have its origins in Germanic paganism practiced during the early mediaeval period, in which the burning of the Yule log would welcome in the winter solstice. Enjoy your own slice of history this Christmas season with our delicious version of the rolled Yule log.
5 eggs, separated
1/3 cup sugar
3 ½ oz. dark chocolate, melted and cooled
2 tbsp. flour
2 1/2 tbsp. cocoa powder
½ tbsp. cinnamon
Chocolate shavings
White Chocolate Filling
2 oz white chocolate
2/3 cup double cream
Chocolate Icing
6 ½ oz dark chocolate, melted
2 oz butter, melted
Beat sugar and egg yolks with a fork until thick, then stir in chocolate, flour and cocoa powder. Beat egg whites in a separate bowl until stiff peaks form and fold egg whites into chocolate mixture. Pour batter into a greased swill roll tin and bake for 15 minutes or until firm. Place cake on a towel sprinkled with sugar and roll up from the short end. Set aside to cool. To make filling, place white chocolate in bowl over a saucepan of simmering water and cook on medium, stirring constantly until smooth, then stir in cream. Cover and chill until thick and spreadable. Unroll cake and spread with filling, then roll up cake. To make icing, combine chocolate and butter and mix well. Spread icing over roll and decorate with chocolate shavings and dust with powdered sugar “snow” just before serving. Serves 8.
Recipe by Karen and Emily
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