Dark Chocolate Log Roll Recipes

YUMMY CHOCOLATE LOG

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.
• Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
• Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
• To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.
• Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.
• Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don't cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.

CHOCOLATE YULE LOG

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

CHOCOLATE ROLL I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
• Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
• Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

CHOCOLATE YULE LOG

Steps:

• Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined; set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Brush a little melted butter over a 13x18-inch rimmed sheet pan. Line pan with parchment paper and brush remaining melted butter on top.
• Combine cocoa powder, salt, and flour together in a bowl; whisk or sift to break up clumps.
• Place eggs in the clean bowl of your stand mixer. Add sugar and whip until fluffy, thick, and very light in color. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended. Pull off the whisk attachment and whisk batter with it until evenly blended.
• Pour batter onto the prepared sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out the large bubbles.
• Bake in the preheated oven until top is dry and edges start to pull away from the sides, 8 to 10 minutes.
• Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake. Remove cake from the oven. Run a knife around the edges of the pan. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
• Quickly flip pan on top of the sugared area to invert the cake. Remove parchment paper and dust cake with more powdered sugar. Gently roll cake up inside the towel; allow to cool for 15 minutes.
• Unroll cake and dollop buttercream on top, reserving some for later. Spread frosting to the edges. Roll cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
• Combine chocolate chips and hot cream in a bowl. Let sit for 1 minute. Whisk until chocolate melts.
• Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some buttercream to the angled slice and attach it to one side. Spread a layer of ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
• Carve lines into the ganache using the tip of a knife to create the appearance of tree bark. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.

CLASSIC YULE LOG

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Lightly spray a 12-x 17-inch sheet pan with non-stick vegetable oil spray and place a sheet of parchment paper on top.
• In a medium bowl, sift together the cake flour and cocoa powder.
• Add the baking powder, baking soda, and salt. Whisk to combine and set aside.
• Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until frothy.
• Slowly add the sugar to incorporate, then turn the speed to high and continue whisking until you get medium-stiff peaks.
• Whisk the egg yolks in a separate bowl, Using a rubber spatula, fold the yolks into the whipped egg whites until almost fully incorporated.
• Add half of the dry ingredients into the eggs and fold in using large strokes to prevent deflating the batter.
• While the mixture is still streaky, add the remainder of the dry ingredients and fold until everything is fully incorporated. Do not over mix.
• Spread the batter onto the prepared sheet pan using a large offset spatula, making it as even as possible.
• Bake for 7 to 10 minutes, or until the cake springs back to the touch.
• Gather the ingredients.
• Place the chocolate chunks in a microwave-safe bowl and heat at 45-second increments until it is almost completely melted. Stir the chocolate and allow the residual heat to finish melting any remaining chunks. Set aside.
• In a small pot place 1 1/4 cups sugar and the water and stir to combine. Wet your fingers to wipe any sugar crystals off the sides of the pot.
• Place over medium-high heat and let cook until the sugar syrup reaches 238 F. Do not stir the syrup while it is cooking, this will cause the sugar to crystalize.
• In the meantime, place the egg whites and salt into a mixer bowl fitted with the whisk attachment. Whisk on medium speed until the whites become frothy.
• Slowly add 1/4 cup sugar until fully combined. Turn the speed up to high and continue to whisk until medium-stiff peaks form. Turn off the mixer and wait for the sugar syrup to reach temperature.
• When the sugar syrup reaches 238 F, remove the pot from heat and turn the mixer back on low speed. Slowly pour the sugar syrup down the side of the mixing bowl until fully incorporated.
• Turn the speed to medium-high and continue to whisk until it has doubled in size and the bowl is no longer warm.
• Turn the speed back down to medium and slowly add in the butter chunks until smooth.
• Lower the speed and slowly pour in the melted chocolate and mix until everything comes together into a beautiful silky smooth buttercream.
• Gather the ingredients.
• Make a simple syrup. Heat the water and sugar together in a small pot over medium heat and stir until dissolved. Remove from the heat and stir in the orange liqueur if using. Set aside.
• Use a small paring knife to loosen the sides of the cake from the pan. Flip the pan over onto a cutting board to release the cake.
• Peel the parchment paper off the bottom of the cake and place a new piece of parchment on top. Make sure the parchment paper is larger than the cake itself-this will make it easier to roll.
• Pick up the cutting board and flip the cake onto a clean work surface. The large parchment should now be on the bottom with the cake on top.
• Using a pastry brush, brush the simple syrup all over the top of the cake. This will keep the cake moist.
• Using a large offset spatula, spread 1/2-inch of chocolate buttercream over the cake in a smooth even layer.
• With the short side of the cake facing you, start rolling the cake away from you, pulling it tight with each turn. When you get to the end, leave the seam on the bottom.
• Cut 2 inches off one end of the rolled-up roulade and slice a little off the other side to make the end even. The 2-inch piece will be used for a log stump.
• Place the roll on a serving platter and use the offset spatula to spread the remaining buttercream all over to cover the log. Make sure to reserve some to cover the stump.
• Place the stump on top of the cake and cover with the remaining buttercream. (You can use the buttercream as glue to help the stump "stick" to the log or use toothpicks to help keep the stump in place.) Let chill in the fridge for at least 1 hour.
• Remove from the fridge and use a fork to scrape wood grain designs all over the log. Use a chopstick or something pointy to carve a spiral on the ends of the log. If desired, decorate with meringue mushrooms , marzipan or fondant holly leaves, and a dusting of powdered sugar.

CHOCOLATE ROULADE

Steps:

• Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners.
• Melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool.
• Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
• Place the egg yolks in a separate bowl with the sugar and whisk on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined.
• Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon (you don't want to squash out the air you have just beaten in). Sift in the cocoa and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.
• Bake for 20-25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold.
• Whip the cream until it just holds its shape. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don't worry if the roulade cracks - that is quite normal and all part of its charm.
• Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar.

SALTED CARAMEL SWISS ROLL

Steps:

• Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a swiss roll tin (about 25cm x 35cm) with baking paper. To make the sponge, whisk the 3 egg whites in a clean bowl until soft peaks form, then add the cream of tartar and whisk until stiff. In a separate bowl, whisk the 3 egg yolks and the 100g caster sugar until thickened and pale yellow. Add the milk, then whisk again until just combined.
• Sift the cocoa powder, flour and fine salt onto the egg yolk mixture then, using a large metal spoon, fold in until well combined. Gently fold in the egg whites, one third at a time, until well mixed, being careful not to knock out too much air, then pour into the prepared tin. Bake for 15 minutes until the top is springy and the sides begin to come away from the tin.
• Leave the sponge to cool in the tin for 10 minutes, then transfer to a cooling rack. While still warm, roll the sponge up from a short end (with the baking paper on), leave to cool completely, then unroll carefully. This will help when rolling the cake.
• To make the buttercream, combine the 120g caster sugar, 120ml water and the golden syrup in a heavy-based saucepan. Stir with a wooden spoon over a medium heat until the sugar has dissolved, then simmer for 3-5 minutes until it becomes a dark caramel (watch closely to make sure it doesn't burn). Immediately remove from the heat, then carefully add the 120ml double cream and Maldon salt, stirring until smooth. Transfer to a bowl, then leave to cool completely.
• In a large mixing bowl, whisk together the 2 egg whites and the granulated sugar. When soft peaks form, place the bowl over a pan a half-filled with simmering water (don't let the water touch the bowl). Stir until the sugar has dissolved and the mixture begins to resemble a runny marshmallow. Remove from the heat, then whisk with an electric hand mixer until the base of the bowl feels cool. Add the butter, about 25g at a time, whisking continuously.
• Add the cooled caramel to the butter and egg mixture, then whisk until just combined. Cover, then transfer to the fridge until needed.
• For the frosting, break the dark chocolate into a heatproof bowl. Heat the 200ml cream in a pan until it just begins to boil, then pour over the chocolate. Stir with a wooden spoon until the chocolate has melted and the ganache is thick enough to spread. Allow to cool completely.
• To assemble the cake, peel the baking paper from the sponge and place, smooth side down, on a fresh piece of baking paper dusted with icing sugar. Spread the buttercream over the sponge, then gently roll as in step 3. Place on a serving plate, then chill in the fridge for 15 minutes.
• Spread the ganache over the cake, leaving the ends bare, using a palette knife to create a textured finish. Scatter with the nuts, then serve.

YULE LOG CAKE (BûCHE DE NOëL)

Steps:

• Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You'll use the parchment paper later to lift the cake out of the pan and roll it up. 2.
• Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside. 3
• In a large bowl, combine the egg yolks and sugar and whisk together until well combined. 4
• Add the sour cream, melted butter and vanilla extract and whisk together until well combined. 5
• Add the dry ingredients and gently whisk together until well combined, then set aside. 6
• Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form. 7
• Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter. 8
• Add the remaining egg whites and gently fold together until well combined. 9
• Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean. 1
• . Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter. 1
• . While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely. 1
• . When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form. 1
• . Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. 1
• . Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls. 1
• . Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper. 1
• . Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up. 1
• . When you're read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate. 1
• . Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don't want it too warm/thin), then transfer to a large mixer bowl. 19.
• Whip on high speed until lightened in color and thick enough to spread. 20.
• To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal. 21.
• Use some of the chocolate ganache to attache the small log to the side of the larger log. 22.
• Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired. 23.
• Refrigerate the cake until ready to serve.

CHOCOLATE SWISS ROLL CAKE (REGULAR & MINI)

Steps:

• Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
• Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale and creamy, about 2 minutes.
• Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.
• Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.
• As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with 2 Tablespoons of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day. (Note that you must bring it back to room temperature before unrolling, so make sure you set aside enough time.)
• Bring cake to room temperature if it was in the refrigerator. The cake is prone to cracking if unrolled while cold.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Then beat in the marshmallow creme, if using.
• Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
• Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
• Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.
• Cover leftover cake and store in the refrigerator for up to 3 days.

CHOCOLATE SWISS ROLL CAKE

Steps:

• To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.In a large bowl, whisk to combine the cocoa powder, flour, and salt.Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn't touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don't have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it's thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn't settle back into the liquid for a good 5-10 seconds. Mix in the melted butter.Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5-6 minutes, until springy to the touch.Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it's still warm. This is like muscle memory for the cake, and it will roll easier again later.To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.The cake is now ready to be sliced and served. Enjoy!

CHOCOLATE CHERRY CREAM-FILLED LOG

Steps:

• Place egg whites in small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla. Sift the flour, baking cocoa, baking powder, baking soda and salt together twice; gradually add to yolk mixture alternately with 1/3 cup water, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, combine 1 cup pie filling and whipped topping. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. , For glaze, melt butter; whisk in cocoa and water until smooth. Cook until slightly thickened (do not boil). Remove from the heat; cool slightly. Gradually whisk in confectioners' sugar and vanilla. Pour over cake; chill. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling.

RASPBERRY CHOCOLATE SWISS ROLL

Steps:

• Preheat oven to 375 degrees F/190 degrees C. To make the biscuit, sift flour, cocoa powder, potato starch using a flour sifter and set aside. In a bowl, beat egg whites with an electric mixer until they are mounted. Gradually add granulated sugar and continue to whisk until stiff and glossy. Add egg yolks and gently mix with a rubber spatula, working in the same direction. Then add the dry mixture of flour, cocoa, and starch and gently combine with the spatula. Finally, add melted butter and mix again.
• Pour the biscuit dough on a baking sheet covered with parchment paper or non-spill baking sheet and even the surface with a bent spatula. Make sure to form a rectangle of 12 x 11 inch/30 x 27 cm. Bake biscuit for 10 minutes. Take it from the oven and let cool.
• whisk 2/3 cup (150 g) whipping cream to get the whipped cream and refrigerate. Melt chocolate in a bain-marie/water bath or microwave until the chocolate reaches 122 degrees F/50 degrees C. In a separate bowl, soak gelatin in cold water. Place 3 tablespoons (45 g) heavy cream and milk in a small saucepan and bring to a boil. In another bowl, mix egg yolks and sugar with a hand whisk. Pour hot milk mixture into the egg yolks/sugar preparation, constantly whisking. Bring the mixture back to the saucepan and cook over low heat, whisking. Once the preparation thickens, remove the saucepan from heat and cool it down, placing over a large bowl with the iced cold water. Add the drained gelatin immediately and mix until melted. Pour the warm preparation over the melted dark chocolate and gently mix with the spatula. Once the chocolate ganache reaches 113 F/45 C, add the cold whipped cream and mix with the spatula. Keep the ready chocolate mousse at room temperature.
• temper dark chocolate. Cut the guitar sheets or simply plastic sheets into small pieces and arrange them on a table. Using the bent spatula, spread the small amount of chocolate on those sheets and form thin tears. Sprinkle chocolate with cocoa powder and place the sheets with chocolate in a baguette pan to give them a slight curvature. Instead, use small narrow glasses to insert sheets with chocolate.
• , flip the biscuit over parchment or a kitchen towel and remove the parchment paper or baking sheet. Cut the rectangle of 11 x 10 inch/28 x 25 cm. Spread a thin layer of the raspberry preserves and another chocolate mousse layer, using the bent spatula. Roll the biscuit, starting from the top to the bottom, and tighten it. Wrap the biscuit roll in parchment paper and refrigerate for at least 1 hour.
• Take the roll cake out of the fridge and place it on a serving platter. Cover the roll with the chocolate mousse and spoon it out with the back of a tablespoon. Decorate the cake with chocolate tears. Sprinkle with cocoa powder and icing (powdered) sugar. Arrange fresh raspberries. Refrigerate for at least 2 hours.

VEGAN YULE LOG

Steps:

• First, make the ganache. Melt the chocolate and sugar together in a heatproof bowl set over a pan of gently simmering water, ensuring the bottom of the bowl doesn't touch the water. Leave to cool slightly. Beat the tofu in a medium bowl with an electric whisk until smooth. Add the melted chocolate mixture and beat for 1-2 mins more until thickened and smooth. Set aside in a cool place.
• Heat the oven to 180C/160C fan/gas 4. Butter and line a 33 x 23cm Swiss roll tin with baking parchment. Mix the milk and vinegar together in a jug, then set aside to thicken slightly. Whisk the flour, 50g sugar, baking powder and cocoa powder together until combined. Whisk the melted margarine into the milk mixture and gradually pour this into the dry ingredients, whisking continuously until smooth. Pour into the tin, smooth the surface and bake for 20 mins. Leave to cool in the tin for 5 mins.
• Sprinkle the 2 tbsp sugar over a large sheet of baking parchment. Turn the warm sponge out onto the sugared parchment, then peel off the parchment used to line the tin. Roll up the sponge from one of the short ends, using the sugared parchment to help you. While rolled up, cover with a tea towel and leave to cool completely (rolling the sponge while warm helps prevent large cracks). Don't worry if there are small cracks - they'll be hidden by the ganache.
• Make the icing by whisking the margarine, icing sugar and vanilla together until pale and fluffy. Unroll the cooled sponge carefully, then spread the icing over using a palette knife, keeping a roughly 5cm border on the short end of the roll. Roll the sponge up again.
• Stir the ganache to loosen it, then spread over the yule log with a palette knife. Drag a fork down the length of the log several times to create a bark-like pattern. Chill for 30 mins. Will keep in the fridge for up to three days. Decorate with berries and holly, or dust with icing sugar, if you like.

CHOCOLATE YULE LOG

Steps:

• Melt the dark chocolate and cream together. Place in the fridge to cool completely. I like to make the sponge while its cooling.
• Once cold, place the ganache in a bowl and, using a hand beater, beat the ganache until it begins folding over one another and you have a soft whipped cream or mousse. Do not beat until stiff as the cream will curdle!
• Place in the fridge until needed.
• I like to make the buttercream either the day before or while the sponge is cooling.
• Place the cream cheese, butter and melted chocolate in a bowl and with a stand mixer or hand mixer, beat until all combined. Add in the cocoa and icing sugar slowly with the beaters on low so it incorporates slowly without flicking around.
• If the mixture is too stiff, add a touch of water to the mixture until you have a spreadable consistency.
• Set aside until needed.
• Preheat the oven to 180°C (350F) and line a 13"x9" baking pan with baking paper and set aside.
• Separate the eggs and place the egg whites into the bowl of a stand mixer. Whisk on high speed for about 2 to 3 minutes until soft peaks form. You want soft peaks (the tips curl) not stiff peaks like a meringue.
• In a separate large bowl, whisk the egg yolks and sugar together until they're pale yellow. Add in the cocoa, flour, coffee granules, baking powder, and salt and whisk to combine. The batter will be stiff and sticky.
• Add in a third of the egg whites and, using a spatula, mix this into the egg yolk batter to loosen it and get all the batter unstuck from your bowl. Add the next third of egg whites and fold those through being more gentle with the egg whites so you don't knock out the air bubbles.half of the egg whites and use a rubber spatula to gently fold the whites into the batter.
• Repeat with the remaining third of egg whites.
• Pour the sponge into the prepared pan and even it out into all the corners. Bang the pan on the bench twice and then place it in the oven for 10 minutes. Its important not to overcook the sponge so when a skewer inserted in the middle comes out clean or with one or two loose crumbs, take it out of the oven and let it set for two minutes.
• While the cake is sitting, take a clean tea towel or sheet of baking paper and dust with cocoa powder.
• Flip the cake out onto the towel and very gently peel the baking paper off inch by inch. Grab one of the short sides of the cake and roll it towards the other short side, rolling the towel or baking paper with it as you go. Let the cake remain in this rolled shape until it's completely cool. (Note: It's important to do this while the cake is still warm as the cake is still flexible at this point and this prevents the cake from cracking or tearing as you roll it).
• Let the cake remain in this rolled shape until it's completely cool. (I place mine in the fridge to speed up the cooling process).
• Once cooled, unroll your sponge gently and spread the chocolate mousse in an even layer over the sponge leaving a small border around the edges.
• Reroll your sponge (this time without the towel or baking paper) and set it on your serving plate, seam side down.
• Slice around a 2" slice off one end on an angle. So one end will be around 2" and the other end will be around 1". Sit this angled piece onto the side of the cake.
• Take your butter cream and do a thin layer of the buttercream over the full yule log. This is your crumb coat. I like to have a glass of warm water handy to dip my knife in and make the spreading process easier.
• Top with the remaining buttercream and smooth it all over the yule log.
• Take a fork and run it down the cake to create "bark' indents and dust with a sprinkle of icing sugar for the snow.

DARK CHOCOLATE LOG ROLL

Steps:

• Preheat the oven to 350 degrees F. Dust a large sheet of aluminum foil with confectioners' sugar.
• Grease a jelly-roll pan with butter, and then line the bottom with parchment paper. In a medium bowl, mix the boxed cake mix with the oil, 1 cup water and eggs and until well blended. Scrape the batter into the prepared pan and spread evenly. Bake until a fork or toothpick inserted into the center of the cake comes out clean, about 20 minutes. While the cake is still hot, run a knife along the edges to release it from the pan. Immediately invert the cake onto the prepared sheet of aluminum foil. Let cool.
• Spread the cake with the red raspberry preserves and set aside.
• In a small saucepan, scald the heavy whipping cream. Remove from the heat and add the dark chocolate. Stir until all of the chocolate is melted. Let the mixture stand until spreadable. Spread over the cake. Immediately after, begin to roll up the cake starting at the long edge and use the foil to help roll and tighten the cake. Wrap the rolled cake tightly with plastic wrap. Refrigerate until firm, 2 to 3 hours.
• To serve unwrap and dust with confectioners' sugar.

YULE LOG

Steps:

• Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. In a large, clean bowl whisk the egg whites until thick and peaking, then, still whisking, sprinkle in 50g / ¼ cup of the caster sugar and continue whisking until the whites are holding their peaks but not dry. In another bowl, whisk the egg yolks and the remaining caster sugar until the mixture is moussy, pale and thick. Add the vanilla extract, sieve the cocoa powder over, then fold both in. Lighten the yolk mixture with a couple of dollops of the egg whites, folding them in robustly. Then add the remaining whites in thirds, folding them in carefully to avoid losing the air. Line a Swiss roll tin with baking parchment, leaving a generous overhang at the ends and sides, and folding the parchment into the corners to help the paper stay anchored. Pour in the cake mixture and bake in the oven for 20 minutes. Let the cake cool a little before turning it out onto another piece of baking parchment. If you dust this piece of parchment with a little icing sugar it may help with preventing stickage, but don't worry too much as any tears or dents will be covered by icing later. Cover loosely with a clean tea towel. To make the icing, melt the chocolate - either in a heatproof bowl suspended over a pan of simmering water or, my preference, in a microwave following the manufacturer's guidelines - and let it cool. Put the icing sugar into a processor and blitz to remove lumps, add the butter and process until smooth. Add the cooled, melted chocolate and the tablespoon of vanilla extract and pulse again to make a smooth icing. You can do this by hand, but it does mean you will have to sieve the sugar before creaming it with the butter and stirring in the chocolate and vanilla. Sit the flat chocolate cake on a large piece of baking parchment. Trim the edges of the Swiss roll. Spread some of the icing thinly over the sponge, going right out to the edges. Start rolling from the long side facing you, taking care to get a tight roll from the beginning, and roll up to the other side. Pressing against the parchment, rather than the tender cake, makes this easier. Cut one or both ends slightly at a gentle angle, reserving the remnants, and place the Swiss roll on a board or long dish. The remnants, along with the trimmed-off bits earlier, are to make a branch or two; you get the effect by placing a piece of cake at an angle to look like a branch coming off the big log. Spread the yule log with the remaining icing, covering the cut-off ends as well as any branches. Create a wood-like texture by marking along the length of the log with a skewer or somesuch, remembering to do wibbly circles, as in tree rings, on each end. You don't have to dust with icing sugar, but I love the freshly fallen snow effect, so push quite a bit through a small sieve, letting some settle in heaps on the plate or board on which the log sits.

HAIRY BIKERS' YULE LOG RECIPE

Steps:

• Preheat the oven to 180°C/Gas 4. Line a 23 x 33cm Swiss roll tin with baking parchment, grease with a little butter and set aside.
• Put the egg yolks and sugar in a large bowl and whisk with an electric beater until thick and creamy. Sift the cocoa powder over the egg mixture and whisk in thoroughly. Wash and dry the beaters and whisk the egg whites until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour the mixture into the tin and spread gently with a spatula. Bake for 20-25 minutes or until well risen and beginning to shrink away from the sides of the tin.
• Remove the cake from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes. Place a piece of baking parchment on the work surface, turn the cake onto the parchment and leave it to cool completely - 30-40 minutes.
• Meanwhile, make the icing. Melt the chocolate in a heatproof bowl over a pan of simmering water, or in the microwave. Remove from the heat and leave to cool, but do not allow it to set. Put the icing sugar in a food processor, add the butter and blitz until smooth. Add the coffee essence and 2 tablespoons of melted chocolate, then blend until smooth. Make sure the chocolate is cool, or it will melt the butter.
• Take just over half the icing mixture out of the processor and put it in a bowl to use for the filling. With the motor running, slowly add the remaining chocolate to the icing mixture in the processor and blend until smooth. This will be used for icing the cake.
• When the cake is cool, trim off the crusty edges. Using a palette knife or spatula, spread the filling over the cake, taking it right to the edges. Starting at one of the long sides, gently roll up the sponge, keeping the first roll fairly tight so it forms a good spiral shape. Spread the icing evenly over the cake and drag a fork through it to resemble the ridges on the bark of a tree.
• Chill for at least 30 minutes to allow the icing to set. Decorate your chocolate log with sifted icing sugar.

PISTACHIO AND CHOCOLATE ROULADE

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Line a 29 x 40cm Swiss roll tin or similar with baking paper. sift the flour and cocoa together. Whisk the eggs and sugar until they are light and fluffy, this can take about 5 minutes, so keep going until they are really fluffy. Fold in the flour and cocoa then carefully fold in the butter. Spoon the mix into the tin, level the surface and bake for 15-20 minutes until cooked and springy in the middle.
• Leave to cool a little then turn out onto another sheet of baking paper dusted with sugar. Roll up like a swiss roll, keeping the paper sandwiched between the cake layers, and cool completely.
• To make the filling, put the chocolate and pistachio in a bowl, heat the cream to boiling, pour this over and stir until smooth. Leave to cool completely and thicken in the fridge.
• When the sponge is completely cool, unroll it carefully and spread with the pistachio filling followed by the cream, then roll up like a swiss roll again, this time without the paper in between. Put on a platter or board, seam-side down. melt the dark chocolate and pour it backwards and forwards over the roll. sprinkle on the slivered pistachios.

CHOCOLATE ROLL

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 1/2 by 13 1/2 by 3/4-inch pan. Cut waxed paper width of pan plus 5 inches in length. Line the pan so there is at least 2 inches of waxed paper extending over both ends of the pan. Grease the paper.
• Separate the eggs, and beat the yolks with the sugar, until they are light, creamy and thickened.
• Break chocolate into pieces and place in medium saucepan with the water. Melt over hot (not boiling) and let cool.
• Using clean beaters, beat the egg whites until stiff. Stir the chocolate into the yolks and fold in the beaten egg whites. Gently combine. To facilitate this, put a small amount of whites into the yolk and chocolate mixture and then add all this back into the whites.
• Spread the chocolate mixture evenly in the prepared pan and bake for 10 to 15 minutes. Shut off the oven and bake 5 minutes more. Practice will tell you if the timing is right.
• Remove from the oven and cover top with a dishtowel wrung out in cold water. Stretch the cloth tight and tuck under the pan. Cool, and refrigerate 1 hour.
• Remove the cloth carefully and loosen edges with knife. Dust top heavily and completely with cocoa. Lay 2 pieces of waxed paper longer than the pan side by side overlapping with the top over the bottom. Turn out cake on bottom end of paper and carefully pull off the waxed paper.
• Whip the cream over a bowl of ice, and add the sugar and vanilla when it begins to thicken. Beat until stiff.
• Spread the cake with the whipped cream, with less towards the top. Roll the cake from bottom, the long side forward, using the waxed paper to roll it. When rolled, the paper should be all around it so you can mold it with your hands as you finish. Put on a long wooden board to chill for a few hours.
• When ready to serve, open the paper and cut off along side with the tip of a knife. If there are cracks along the side, dust all over with the cocoa in a shaker or use a small sieve or sifter to distribute it where needed.

CHOCOLATE LOG ROLL

Steps:

• Melt chocolate and butter over low heat, stirring often. Add egg. While chocolate is melting, mix the icing sugar, marshmallows, and walnuts in a large bowl. Add chocolate mixture to this. Form in roll. Roll in coconut (I've never gotten the hang of this, so I just sprinkle coconut on top). Chill in fridge. When firm, slice into cookies.