Chocolate Yule Log

Total Time: 52 mins Preparation Time: 40 mins Cook Time: 12 mins

Ingredients

• Servings: 10
• 180 g dark cooking chocolate, chopped
• 6 eggs, seperated
• 3/4 cup caster sugar
• 2 tablespoons plain flour, sifted
• 1 tablespoon icing sugar
• 1 tablespoon cocoa powder
• 1 tablespoon cinnamon
• 200 ml cream
• 2 tablespoons tia maria
• 1 tablespoon icing sugar
• 1/2 cup raspberries
• 1/2 blueberries

Recipe

• 1 pre heat oven to 180°c.
• 2 grease and line a 40cm x 27cm swiss roll tin with basking paper. lightly coat basking paper with cooking oil spray.
• 3 place chopped chocolate in a heat proof bowl. sit the bowl over a pot of simmering water to melt chocolate. once melted set aside.
• 4 in another bowl whisk (with electric beater) egg yolks and 2/3 of caster sugar together until the mixture is pale and thick. add the melted chocolate and whisk.
• 5 when combined fold in sifted flour.
• 6 in a seperate bowl, whisk egg whites until stiff, sprinkling in the remaining sugar as you go.
• 7 using a large metal spoon, gradually fold the egg mix into the chocolate mix. start with adding only about 1/4 cup for the best result.
• 8 pour mix into prepared tin, spreading all the way to the corners.
• 9 bake for 12 minutes - the cool for 5 -10 minutes in the tin.
• 10 in a small bowl, use a spoon to combine icing sugar, cocoa and cinnamon.
• 11 place a large sheet of baking powder on a flat surface ans sift over the icing mix covering the paper.
• 12 quickly flip the cake onto baking paper, leave to cool.
• 13 whisk cream, liqueur and icing sugar together until firm.
• 14 carefully peel the greased baking paper from the cake and spread on cream filling, leaving a 10mm boarder all around.
• 15 starting at one end gently roll the cake into a log using the baking paper to prevent it from crumbling.
• 16 using a large plate knife transfere to serving dish.
• 17 refridgerate until serving.
• 18 to decorate - lightly dust the log and serving plate with icing sugar and decorate with berries.