Chocolate Yule Log (Rolled Chocolate Sponge Cake)

Chocolate sponge

• 6 Egg, room temperature
• 150 g Caster sugar
• 1 tsp Vanilla extract
• 75 g Plain flour
• 35 g Cocoa powder
• 1 pinch Fine sea salt

Chocolate cream filling

• 400 ml Double cream, well chilled
• 25 g Caster sugar
• ½ tsp Vanilla extract
• 120 g Dark baking chocolate

Chocolate ganache

• 180 g Dark baking chocolate
• 200 ml Double cream
• 30 g Unsalted butter
• 1 pinch Fine sea salt

1. Heat the oven to 200°C (390°F). Line a baking tray (about 30 x 40 cm) with parchment paper, leaving a little overhang for lifting out later.
2. Separate the eggs into two mixing bowls. Add the caster sugar and vanilla extract to the yolks and whisk until very pale, thick and ribbon-like.
3. Whisk the egg whites with a pinch of fine sea salt until they hold firm peaks. Fold one third into the yolk mixture to loosen it, then gently fold in the rest until no white streaks remain.
4. Sift the plain flour and cocoa powder over the batter. Fold carefully until just combined, keeping as much air in the mixture as possible.
5. Spread the batter evenly in the lined tray, right into the corners. Bake for 9 to 11 minutes, until the sponge springs back lightly when touched.
6. While the sponge bakes, lay a clean sheet of parchment paper on the worktop. As soon as the sponge comes out, lift it out using the overhang and invert onto the parchment, then peel off the lining paper.
7. Starting from a short end, roll the warm sponge up with the parchment inside to guide it. Leave it seam-side down to cool completely, so it sets its shape.
8. For the filling, melt the dark baking chocolate gently in a saucepan over very low heat, stirring until smooth. Take off the heat and leave to cool until just warm to the touch.
9. Whisk the double cream with the caster sugar and vanilla extract until it holds soft peaks. Fold in the cooled melted chocolate until evenly chocolatey and thick enough to spread.
10. Carefully unroll the cooled sponge and spread the chocolate cream in an even layer, leaving a 2 cm border at the far edge. Re-roll snugly (without squeezing out the filling) and place seam-side down on a serving plate.
11. For the ganache, finely chop the dark baking chocolate and put it in a mixing bowl. Warm the double cream in a saucepan until steaming but not boiling, then pour over the chocolate and leave for 2 minutes before stirring smooth; stir in the unsalted butter and a pinch of fine sea salt.
12. Leave the ganache at room temperature until it thickens to a spreadable consistency. Spread it over the log, then drag the back of a spoon through it to create bark-like ridges.
13. Chill the yule log until the ganache is set. Slice with a warm knife for neat portions.

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