Chocolate Yule Log
Ingredients
4 unit egg
110 g caster sugar
1 tsp. vanilla extract
110 g plain flour
35 g cocoa powder
0.5 tsp. baking powder
500 ml whipping cream
40 g icing sugar
0.5 tsp. vanilla extract
2 liqueur, optional
50 g fresh raspberries, optional
200 g dark chocolate, broken up
220 ml whipping cream
1.5 unsalted butter
cranberries, as needed
icing sugar, as needed
Instructions
STEP 1/5
Preheat the oven to 180ºC
Line the Swiss roll tin with parchment paper or a silicone mat/acetate
Lift the Chef Patissier XL head and fit the heat shield
Fit the Whisk tool to the machine
STEP 2/5
Attach the Mixer bowl to the machine
Add the first three items of Ingredients 1 (egg, sugar, vanilla) into the Mixer bowl
Mix on speed 6 for about 3 minutes until light and fluffy
Add the remaining Ingredients 1 (flour, cocoa powder, baking powder) into the Mixer bowl
Mix on speed 2 for 1 minute until combined
Transfer the batter into the prepared Swiss roll tin
Bake at 180ºC for 12 minutes until a skewer inserted comes out clean
Remove from the oven and let cool slightly
Lay a piece of parchment paper on a work surface
Turn out the cake onto the parchment paper and remove the old piece
Roll the cake into a log, starting from the shorter side up
Let cool completely
STEP 3/5
Retrieve, clean the Mixer bowl and fit the Whisk Tool
Add the first four items of Ingredients 2 (cream, icing sugar, vanilla, liqueur) into the Mixer bowl
Attach the Mixer Bowl to the machine
Start the machine on speed Min and gradually increase speed
Mix on speed 5 for about 2 minutes 30 seconds until soft peaks appear
Unroll the cooled cake log and spread the cream filling onto the cake
Garnish with the remaining Ingredients 2 (raspberries)
Roll the cake back up into a log
Trim the ends and transfer to a serving plate, seam side down
STEP 4/5
Attach the EasyWarm bowl to the machine, fit the Creaming beater
Add Ingredients 3 (chocolate, whipping cream, butter) into the EasyWarm bowl, fit the splash guard
Heat at heat setting 7 on Speed Stir 1 for about 7 minutes until the chocolate has melted
Or use the Chocolate Melting preset if applicable
Transfer the chocolate mixture to a medium bowl, cover with plastic wrap
Refrigerate for 30 minutes until thickens
Do not refrigerate for longer, to prevent chocolate solidifying
Remove the Creaming beater, fit the Whisk Tool
Transfer the chocolate ganache from the medium bowl back into the EasyWarm bowl
Mix on speed 5 for 30 seconds or until the mixture thickens and the whisk starts to leave indentations in the ganache
Use a spatula to spread the chocolate ganache over the cake
Use a fork to run it down the cake log to make the streaks
STEP 5/5
Decorate with fresh cranberries
Dust with icing sugar
Serve chilled
Chocolate Yule Log
Ingredients
4 unit egg
110 g caster sugar
1 tsp. vanilla extract
110 g plain flour
35 g cocoa powder
0.5 tsp. baking powder
500 ml whipping cream
40 g icing sugar
0.5 tsp. vanilla extract
2 liqueur, optional
50 g fresh raspberries, optional
200 g dark chocolate, broken up
220 ml whipping cream
1.5 unsalted butter
cranberries, as needed
icing sugar, as needed
Instructions
STEP 1/5
Preheat the oven to 180ºC
Line the Swiss roll tin with parchment paper or a silicone mat/acetate
Lift the Chef Patissier XL head and fit the heat shield
Fit the Whisk tool to the machine
STEP 2/5
Attach the Mixer bowl to the machine
Add the first three items of Ingredients 1 (egg, sugar, vanilla) into the Mixer bowl
Mix on speed 6 for about 3 minutes until light and fluffy
Add the remaining Ingredients 1 (flour, cocoa powder, baking powder) into the Mixer bowl
Mix on speed 2 for 1 minute until combined
Transfer the batter into the prepared Swiss roll tin
Bake at 180ºC for 12 minutes until a skewer inserted comes out clean
Remove from the oven and let cool slightly
Lay a piece of parchment paper on a work surface
Turn out the cake onto the parchment paper and remove the old piece
Roll the cake into a log, starting from the shorter side up
Let cool completely
STEP 3/5
Retrieve, clean the Mixer bowl and fit the Whisk Tool
Add the first four items of Ingredients 2 (cream, icing sugar, vanilla, liqueur) into the Mixer bowl
Attach the Mixer Bowl to the machine
Start the machine on speed Min and gradually increase speed
Mix on speed 5 for about 2 minutes 30 seconds until soft peaks appear
Unroll the cooled cake log and spread the cream filling onto the cake
Garnish with the remaining Ingredients 2 (raspberries)
Roll the cake back up into a log
Trim the ends and transfer to a serving plate, seam side down
STEP 4/5
Attach the EasyWarm bowl to the machine, fit the Creaming beater
Add Ingredients 3 (chocolate, whipping cream, butter) into the EasyWarm bowl, fit the splash guard
Heat at heat setting 7 on Speed Stir 1 for about 7 minutes until the chocolate has melted
Or use the Chocolate Melting preset if applicable
Transfer the chocolate mixture to a medium bowl, cover with plastic wrap
Refrigerate for 30 minutes until thickens
Do not refrigerate for longer, to prevent chocolate solidifying
Remove the Creaming beater, fit the Whisk Tool
Transfer the chocolate ganache from the medium bowl back into the EasyWarm bowl
Mix on speed 5 for 30 seconds or until the mixture thickens and the whisk starts to leave indentations in the ganache
Use a spatula to spread the chocolate ganache over the cake
Use a fork to run it down the cake log to make the streaks
STEP 5/5
Decorate with fresh cranberries
Dust with icing sugar
Serve chilled