Step 1: Preheat your oven to 180°C/160°C Fan oven/Gas Mark 4. Grease and line a swiss roll tin approx. 23cm x 32cm
Step 2: Whisk the eggs and sugar together in a large bowl using a freestanding mixer or electric whisk, until thickened and light in colour. This is called the ribbon stage where the mixture will fall off the whisk in ribbons.
Step 3: Add the Vanilla Paste and gradually sift in the Cocoa Powder and flour in three batches using a large metal spoon to gently fold into the egg mixture.
Step 4: Once everything is incorporated transfer to the prepared tray and bake in the oven for 12-14 minutes.
Step 5: Whilst the sponge is cooking lay a large sheet of non stick baking paper on your work surface and dust thickly with icing sugar.
Step 6: Once the sponge is cooked leave to cool in the tin for a couple of minutes then turn out onto your prepared baking paper so that the long side of the sponge is facing you.
Step 7: Using the sheet of baking paper carefully roll up the sponge whilst it is still warm into a tight roll with the baking paper in between.
Step 8: Leave the rolled up sponge to cool.
Step 9: Meanwhile make your filling by whisking all the ingredients in a bowl using an electric whisk until the mixture forms soft peaks.
Step 10: Once the sponge is fully cooled, gently unroll the sponge then spread over your filling in an even layer.
Step 11: Roll the sponge back up and place on a serving plate. Put in the fridge to chill until you are ready to decorate.
Step 12: To make the chocolate bark melt 150g of the dark chocolate in a glass bowl or jug in the microwave for 20 second bursts stirring in between bursts until the chocolate is melted.
Step 13: Line a flat baking tray with non stick baking paper and thinly spread with the melted chocolate using a butter knife or palette knife to make a bark like pattern.
Step 14: Leave to set uncovered at room temperature for a couple of hours or overnight.
Step 15: When you are ready to serve make the ganache.
Step 16: Break up the chocolate and place in a heat proof bowl.
Step 17: Heat up the double cream in a pan on a medium heat until just below boiling point then pour over the chocolate.
Step 18: Whisk the mixture together until the chocolate has melted.
Step 19: Leave to cool for about 15-20 minutes, whisking every now and again until it becomes a thick, spreadable consistency.
Step 20: Take the chilled yule log and spread thickly with the ganache.
Step 21: Break up the chocolate bark into strips then layer onto the yule log until it is fully covered.
Step 22: Dust with icing sugar, then serve.
|Per Serving||Per 100 g / ml|
|Fat||36.29 g||23.11 g|
|Carbohydrate||48.78 g||31.07 g|
|Protein||11.01 g||7.01 g|