Get festive with a Yule Log recipe from Antony Worrall Thompson
If you missed out on becoming our Heart Breakfast & McCain Family of the Month, don’t worry because we’ve still got a special treat in store for you. Ever fancied yourself as a professional chef? Well now’s your chance to impress the family with this fantastic recipe direct from celebrity chef Antony Worrall Thompson - a delicious chocolate Yule Log. Happy baking!
Ingredients & method for the sponge
4 large eggs
115g caster sugar and extra for dusting
65g self raising flour
40g cocoa powder
Preheat the oven to 200C.
Lightly grease a 33cm x 23cm Swiss roll tin and line with non-stick parchment paper, pushing it into the corners.
For the sponge, whisk the eggs and the sugar until pale, light and frothy
Sift the flour and cocoa together and carefully mix until fully incorporated then mix the flour mixture carefully into the eggs with a metal spoon until well combined, trying not to knock out too much air.
Pour the batter onto the lined tin and spread evenly. Bake in the middle of the pre-heated oven for 8-10 minutes until the sides are shrinking away from the edge of the tin. Allow to cool for 5 minutes.
Place another piece of parchment paper, slightly bigger than the Swiss roll tin, on your work surface, then sprinkle with caster sugar. Invert the cake onto the paper then remove the paper on which the cake was cooked.
Trim the edges with a knife then lightly score the long edge 2.5cm in, this helps to get a tight centre. Sprinkle with the sugar syrup if using.
Roll up using the paper, rolling with the paper inside. Allow to cool.
Uncurl and remove the paper, spread the filling over the surface and re roll not too lightly so that the filling doesn’t squeeze out.
Pipe the icing using a star nozzle to create a wood effect, covering each end. Dust with icing sugar.
Ingredients and method for the sugar syrup
100g caster sugar
100ml Amaretti liqueur
Place the water and caster sugar in a saucepan bring to the boil, reduce the heat and simmer for 5 minutes or until clear. Allow to cool then fold in the liqueur.
Ingredients and method for the filling
4 tablespoons Nutella
250g tub mascarpone
2 tablespoons Amaretti liqueur
Mix the Nutella with the mascarpone until smooth, then gradually fold in the liqueur. Cover and chill.
Ingredients and method for the Icing
275g Dark chocolate – Green & Blacks
300ml double cream
Melt the chocolate and cream in a bowl set over simmering water until fully melted. Stir to combine then allow to cool in the fridge until firm. This will make more than you need but allows for mistakes!