Ferrero Collection Yule Log

Name: Ferrero Collection Yule Log
Yield: 8
Ingredients: 4 Large free-range eggs; 100g White or raw caster sugar; 65g/2½oz Self-raising flour; 40g Cocoa powder; 1/2tsp Fine salt; 300ml/½ Pint double cream, whipped; 300ml Thickened cream; 300g Dark chocolate (40% cocoa) broken into pieces; Icing for dusting; 15 Piece Ferrero Collection

Duration:	Servings:	Level:
2 Hours	8 people	Medium

Ingredients

Chocolate sponge	Amount
Large free-range eggs	4
White or raw caster sugar	100g
Self-raising flour	65g/2½oz
Cocoa powder	40g
Fine salt	1/2tsp
Cream filling	Amount
Pint double cream, whipped	300ml/½
Chocolate ganache frosting (equal parts cream to chocolate)	Amount
Thickened cream	300ml
Dark chocolate (40% cocoa) broken into pieces	300g
Toppings	Amount
Icing for dusting
Ferrero Collection	15 Piece

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Ferrero Collection Yule Log ~ step by step

Preheat the oven to 200C/400F/Gas 6.
Lightly grease a 33x23cm flat baking tray with a shallow lip and line with baking paper, ensuring to get to the corners
Meanwhille, for the sponge, in a large bowl whisk the eggs and sugar using an electric whisk or stand mixture until the mixture is pale in colour. Sift the flour, cocoa powder and salt into the bowl and carefully fold together using a spatula, until all the cocoa and flour are fully incorporated into the egg mixture. Just be extra careful not to beat any of the air out of the mixture!
Gently pour the mixture into the flat lined tin and spread evenly into the corners.
Bake in the middle of the oven for 8–10 minutes, until risen and firm to the touch.
While the cake is still hot, cut a piece of baking paper bigger than the Swiss roll tin and place on the work surface. Dust generously with icing sugar. Carefully turn out the cake onto the paper and peel away the bottom lining paper.
This step is important – Roll the sponge whilst it’s warm - begin to tightly roll up the sponge and the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.
Next make the ganache topping. Heat the cream in a pan or in the microwave until very warm (do not boil). Remove from the heat/microwave and add the chocolate pieces, leave to sit for 3min then stir until it is melted. Cool to room temperature.
Uncurl the cold Swiss roll and remove the paper. Spread the cream on top right to the edges, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal.
Transfer the large piece of cake to a serving plate and angle the cut end into the middle of the large cake to make a branch or leave it in one piece and decorate as one simple log shape.
Using a small pallet knife - cover the cake completely in the ganache so it looks like the bark of a tree creating lines – you can use a fork too.
Dust with icing sugar and garnish with the T15 collection.

Ferrero Collection Yule Log

Ingredients

Ferrero Collection Yule Log ~ step by step

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