Chocolate Yule Log Cake

Step 1

Preheat the oven to 180°C. Separate the egg whites from the yolks, placing the whites in a large mixing bowl and the yolks in a small bowl. Using an electric hand mixer on high speed, beat the egg whites until stiff.

Step 2

When the eggs whites start to stiffen, add part of the sugar (125g per Yule log) and continue beating.

Step 3

Lower the speed to medium and add the egg yolks, one at a time.

Step 4

Add the sifted flour and baking powder and a pinch of salt. Mix gently.

Step 5

Spread the batter on a baking sheet lined with parchment paper. Bake for 12 minutes at 180°C.

Step 6

Meanwhile, finely chop the chocolate, using a chef's knife.

Step 7

Melt the chocolate in a double boiler. Remove from heat and add the butter, cut into small pieces. Mix with a rubber spatula until smooth and homogeneous.

Step 8

Remove the cake from the oven and flip it over onto a clean, damp kitchen towel. (Note: Don't use a towel that smells strongly of detergent or softener!).

Step 9

Gently peel away the parchment paper and roll the cake up in the towel, starting from a short end. Set aside.

Step 10

Pour the cream into a large mixing bowl. (The cream and bowl should be cold; you can put them in the freezer for a few minutes beforehand.) Whip the cream using a hand mixer.

Step 11

Gently fold the whipped cream into the melted chocolate mixture.

Step 12

Unroll the cake and spread it evenly with the chocolate cream. Reserve at least a third of the chocolate cream for frosting the cake.

Step 13

Use the kitchen towel to tightly re-roll the cake into a log.

Step 14

Transfer the log to a wire rack, seam-side down, and frost it with the rest of the chocolate cream. Refrigerate for at least 1 hour before serving.

Step 15

Remove the Yule log from the refrigerator and, using the tines of a fork, draw lines in the frosting to create a bark-like texture.

Step 16

Sprinkle with powdered sugar (optional), cut into slices and serve. Merry Christmas!