Christmas Special: Yule Log
A traditional chocolate Yule Log can take your Christmas table from ordinary to extraordinary!
By : India Food Network
Update: 2012-12-22 04:56 GMT
- Whisk the 10 eggs to a fluffy consistency
- You can use a hand blender/ whisk to whisk the eggs
- Once the egg starts whisking, slowly add the sugar to it
- TIP: If the eggs are whisked to a fluffy consistency, it will give a nice volume to the sponge
- TIP: To check if the eggs are whisked, they should have a ribbon consistency
- Mix cocoa powder and flower together
- Add the dry mixture into the whisked eggs
- Gently mix the ingredients together
- TIP: Fold the ingredients gently or else it will go flat as eggs mixture is flat and dry mixture is heavy.
- We will now transfer the combined mixture on to a baking tray
- TIP: On the baking tray place a butter paper sheet/ dust it with maida (all purpose flower)/ grease with athin layer of butter as it helps in removing the sponge conveniently
- Transfer the mixture on to the tray
- Gently level the mixture onto the tray for an even sponge
- Preheat the oven at 160 degree Celsius
- Bake the sponge for 25 minutes
- Procedure for making chocolate truffle
- Cooking chocolate can easily be melted in a microwave/ on a double boiler within few minutes
- Add the cream into the melted cooking chocolate and mix well
- TIP: Ensure the cream is slightly warm when adding to the melted chocolate
- To make chocolate cream we need to add whipped cream into the chocolate truffle
- TIP: Normal cream can easily be whipped with a hand whisker
- Add whipped cream into chocolate truffle to make chocolate cream and mix well
- TIP: 200g truffle to 500g whipped cream should be the ratio for the chocolate cream mix. Add more truffles to make the cream chocolaty
- Sponge and chocolate cream is ready
- We also need sugar syrup that has 500ml water and 200g sugar mixed together
- Soak the sponge with sugar syrup to make it moist
- Sprinkle the sugar syrup evenly onto the sponge
- TIP: Soaking the sponge gives it a better taste and helps in folding the yule log
- TIP: You can also add coffee powder to give an additional flavor to the sponge
- Add a few scoops of chocolate cream onto the sponge
- Coat a thin layer of the cream on to the sponge evenly
- TIP: You can layer the sponge with chopped strawberries or other fruits
- Now carefully roll sponge
- Roll the sponge tight inside a butter paper so that there is no air can pass through
- Fold the extra butter paper from sides and leave it in the refrigerator for an hour
- Unwrap the sponge out of the butter paper and transfer it onto the back of a tray/ flat surface
- Coat the outer layer of the sponge with the remaining chocolate cream
- Ensure it’s a thin layer of cream on the sponge
- Pour few spoons of truffle onto the yule log
- Use a comb/ fork to give it the look of a log
- Keep the log into the refrigerator for ½ an hour
- Cut the yule log into desired shape in sizes for decoration