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Ingredients
Chocolate yule log
- 6 medium eggs
- 160g caster sugar
- 45g cocoa powder
- 1tsp vanilla extract
Ferrero Rocher ganache
- 200g dark chocolate (max 50%-60% cocoa)
- 200ml double/heavy cream
- 4tsbp golden syrup (or syrup of choice)
- 50g chopped hazelnuts/salted peanuts
Whipped cream
- 200ml double/heavy cream,
- 3tbsp icing sugar
- 1tsp vanilla exttact
- 1tsp kirsch (optional)
Other items needed
- 1 can cherry pie filling
- 1 punnet Fresh Cherrys
- Fresh rosemary
Instructions
Chocolate yule log
- Preheat the oven to 160c fan.
- Separate the eggs.
- Whisk the egg whites in a clean bowl until they start to thicken, add half the caster sugar. Keep whisking until you have peaks. Set aside.
- Whisk the egg yolks and remaining caster sugar on a separate bowl. Add the vanilla extract. Then swap to a spatula, sift the cocoa into the egg yolks, then fold using the spatula until combined.
- Add a dollar of the egg whites into the egg yolk, fold into the mixture. Repeat until all the egg whites are corporated.
- Place a large rectangle piece of baking paper on top of a greased Swiss roll tin.
- Pour the mixture onto the baking paper, carefully spread the mixture evenly. Do not knock out the air in the cake mixture.
- Bake for 20 minutes at 160c fan.
- After 5 minutes, remove from yule log from the tin, place a clean kitchen towel on your counter, dust with icing sugar.
- Turn the yule log onto the kitchen towel.
- Roll the yule log using the kitchen towel. let it sit rolled up in the kitchen towel until you are ready to assemble.
Ferrero Rocher ganache
- Whilst the yule log is baking, make the Ferrero Rocher ganache.
- Chop the hazelnuts/peanuts into small pieces, set aside.
- Chop the chocolate into small pieces, place them in a bowl.
- Heat the cream in the microwave for 40 seconds. It should be hot but too hot.
- Pour the cream on top of the chocolate, let it sit got 1 minute until eh chocolate melted.
- Mix to combine, then add the golden syrup.
- If the chocolate has not complexly melted, heat the int he microwave 10 seconds at a time.
- Stir in the chopped hazelnuts/peanuts
- Set aside to cook and become a spreadable consistency.
Whipped cream
- When the yule log has cooled completely and the Ferrero rocher ganache is the right consistency make the whipped cream.
- Add all the ingredients in a bowl, whisk using an electric beater until stiff peaks have formed. do not over mix.
Assemble
- Un roll the yule log, spread cream on top, then half of the cherry pie filling.
- Roll up the yule log as high as you can.
- Spread the Ferrero Rocher ganache on top, then decorate with fresh cherries and rosemary.
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
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