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spacer Recipes: Chocolate Yule Log
Contributed By:

Wendy Barrie
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75g caster sugar
75g SR flour
25g dark continental chocolate, melted
3 eggs
For filling…
300mls whipping cream
Dash of liqueur/brandy
For icing…
225g unsalted butter, softened
450g icing sugar, sifted
25g dark continental chocolate, melted

Pre-heat oven 180 C. Grease & line a large Swiss roll tin.
In a bowl whisk eggs & sugar until pale & fluffy, thick enough to leave a substantial trail with the whisk.
Fold in flour using a large metal spoon & finally fold in melted chocolate.
Pour mixture into tin.
Bake for 10-12mins until springy to touch & slightly shrunk from edges.
Turn out onto a sheet of baking parchment & trim off edges. Lay another sheet on top & roll up (empty). Set aside to cool.
Meanwhile whip cream & blend in liqueur for filling.
Unroll cake & remove paper. Spread upper surface of cake with cream & re-roll, with join placed on underside to hold in place.
For butter icing, beat sugar into butter, gradually. Finally, add chocolate & combine until chocolate well blended.
To complete cake, cut obliquely & arrange like a log.
Spread liberally with icing & mark with a fork to resemble bark.