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yule log
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Chocolate & Caramel Yule Log

Chocolate sponge rolled with cream and caramel, covered in chocolate icing and finished with log style patterns.

Course: Dessert
Keyword: chocolate cake, chocolate log, christmas cake, christmas dessert, swiss roll, yule log
Created by:: Laurena @LifeDietHealth
Gather
  • 2 teaspoons ground linseeds (or chia seeds)
  • 12 teaspoons water
  • 120 g aquafaba (liquid from unsalted chickpeas)
  • 70 g icing sugar
  • 70 g plain flour
  • 20 g cocoa
  • 1 teaspoon sugar (caster is best, but granulated will work too)
  • 50 g sugar
  • 50 ml water
  • 50 ml fresh cream
  • 150 ml fresh cream
  • 50 g chocolate (chips or chopped)
  • 125 ml fresh cream
  • 50 g roasted hazelnuts
  • 1 teaspoon icing sugar
Prepare

  1. First, prepare your swiss roll tin or baking tray, by lining with greaseproof paper. Pre-heat the oven to Gas Mark 4 (350f / 160c).

  2. Mix the linseed with the water and set aside.

  3. Sponge: Whisk the aquafaba until it is white and glossy, holding its shape. Add in the 70g icing sugar and whisk again. Add the linseed mix and whisk until it looks shiny and light.

  4. Sponge: Sift the plain flour and cocoa powder into the mix and gently fold in. Pour into the tray and level out. Gently tap the sides of the tin to remove excess air, then bake for 8-10 minutes.

  5. Sponge: Get another piece of greaseproof paper and sprinkle with the teaspoon of sugar. When the sponge is cooked, turn it out upside down onto the sugar. Carefully remove the (cooked) greaseproof paper from the sponge and leave to cool.

  6. Caramel: Put the 50g sugar in a pan with the 50ml water. Put on a medium to high heat and leave to cook (stay watching it). Using the handle, lift the pan and swirl the contents around if needed. When the liquid has started to change to an amber colour, turn the heat off and stir in 50ml cream. The caramel should be a pale golden colour and be fairly runny. Transfer to a bowl to cool down.

  7. Cream: Whisk the 150ml cream until it holds its shape.

  8. Assemble: Spread the cream over the flat sponge leaving 2-3cm at one short end. Drizzle the caramel sauce over the cream. Using the paper underneath to help you, roll the sponge up from the short (covered in cream) end. The space at the other end should get filled as the cream gets pushed along! Secure with the open side downwards and place in the fridge to chill.

  9. Icing: Put the chocolate chips in a heatproof bowl, then heat the 125ml cream until almost boiling point. Pour the cream over the chocolate and stir until completely combined. Chill for 15 minutes.

  10. Icing: Spread the cooled icing over the log. Cover all the sides (and the ends if you want). Using the tines of a fork, create log type lines over the cake (lengthways).

  11. Decorate: Sprinkle your log with chopped roasted hazelnuts and using a sieve (or tea strainer) lightly dust with the teaspoon of icing sugar. Add any extras such as seasonal figures or foliage. Refrigerate until ready to serve.

  12. Enjoy!