It's December, therefore absolutely fine to eat Yule Log for breakfast, lunch and dinner and not give two hoots until January. This recipe is adapted from the wonderful Felicity Cloake - who, if you aren't aware is the Dr Frankenstein of recipes and dollops all the best elements of things she's tried to create the ultimate version of it. She is awesome.
My tweak on her recipe has a nod to York and the Terry's chocolate heritage in the city. If I'd had time I would have decorated it with a ghost in a flatcap, a Viking whippet and a family of geese crossing a busy road to get to Primark... But I settled on this beautiful Minster decoration which I bought last year from The Blossom Street Gallery.
6 large eggs, separated 150g soft brown sugar 50g cocoa powder ¼ tsp salt ½ tsp cinnamon ½ tsp mixed spice 1 tbsp caster sugar
For the filling: 225ml double cream 250g chestnut puree 1 tbsp triple sec (optional)
For the icing: 285ml double cream 150g chocolate orange, broken into pieces 100g dark chocolate orange Pinch of sea salt
1. Preheat the oven to 180C. Grease a 30x20cm swiss roll tin and line the base with greaseproof paper.
2. Put the egg yolks in a food mixer and whisk for a couple of minutes. Sprinkle over the soft brown sugar, breaking up any lumps, and whisk until you have a thick mixture. Meanwhile, sift together the cooca powder and seasoning, then whisk them into the egg yolk mixture.
3. In a clean bowl, whip up the egg whites to soft peaks, then fold them into the rest of the mixture. Pour this into the tin, spread out evenly, and bake for about 30 minutes until cooked and bouncy. Put a clean tea towel on a cooling rack and top with a similarly sized piece of greaseproof paper. Sprinkle this with caster sugar.
4. When the roll is cooked, run a knife around the edges, then shake it out on to the greaseproof paper. Peel off the lining paper, and then, using the tea towel to help, roll it up tightly and leave to cool on the rack.
5. Whip the cream to soft peaks, and then fold in the chestnut puree (if it isn't already sweetened, you may wish to add a little sugar) and triple sec if using. Make the ganache by heating the cream to a bare simmer, then take off the heat and add the chocolate pieces and salt. Leave for a minute or so, then stir to a smooth paste, and allow to cool to room temperature (very important!).
6. When the roll is barely warm, unroll it on a board, remove the paper, and spread with the chestnut cream. Roll up again, and place on the serving plate. Spread with the ganache, and, as it cools, run a fork over it to create a bark effect.