Christmas Chocolate Yule Log - Roulade Recipe
Alison Crouch, Cookery School Manager, Ferry Project Cookery School Manager
Join experienced cook, restaurant manager, recipe creator, teacher and food presenter, Alison Crouch for this festive session where she demonstrates how to make a Chocolate Roulade Yule Log that’s perfect for dessert during the holidays.
For this easy Christmas dessert, Alison shows you how to make a beautifully rolled chocolate yule log. She guides you step by step through the rolling, using a classic Swiss roll method to create a light chocolate roulade that makes a great addition to your Christmas table and is ideal for sharing with family and friends.
About Alison:
Alison is manager of the Ferry Project Cookery School in Wisbech which teaches cooking skills. As a social enterprise, the Ferry Project Cookery School provides vocational skills and work experience in hospitality for its homeless clients, alongside training in useful cooking skills – all of which assists homeless people in their journey towards independent living.
You can find out more about the Ferry Project on their website - The Ferry Project Website
Preparation
Set out your ingredients and equipment
Video time
30 minutes
Ingredients:
- 200g plain chocolate
- 5 eggs
- 150g caster sugar
- 150ml double cream
- 150g fresh or frozen cranberries
- 1 orange, zest and juice
- 50g caster sugar
- 1 tbsp ruby port (optional)
- 100g dark Chocolate for decorating
- Icing sugar
Method
- Line a swiss roll tin with baking parchment. Preheat the oven to 200C,180C Fan, Gas Mark 6.
- Put the chocolate into a double boiler and melt gently.
- Separate the eggs. Beat the yolks with the caster sugar until pale. Whisk the egg whites in a separate bowl.
- Add the melted chocolate to the egg yolk mixture. Fold in the egg whites with a metal spoon. Bake for 10-12 minutes until firm to touch.
- Slide the cake on its parchment out of the tin onto a rack. Cover with a tea towel and leave to cool.
- Prepare the cranberries. Place the cranberries, orange zest and juice into a pan, add the sugar and slowly warm through until the sugar dissolves.
- Simmer on low heat for 10 -15 minutes or until the cranberries are soft. Stir in the port if using and leave to cool.
- Make chocolate shards by melting the decorating chocolate. Spread on greaseproof pan and put in the fridge.
- Whip the cream. Once the cranberries are cool, spread the cream onto the roulade. Save a little cream for decorating. Spread on the cranberries. Save a little for decorating. Roll up.
- Decorate with the remaining cream, cranberries and shards.
- Sieve the icing sugar over the top.
Chocolate Yule Log
If you enjoyed this session, but would like the classic sponge instead of the roulade, join Michelle to make a Chocolate Yule Log!
