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European Recipes

Chocolate Yule Log

Chocolate Yule Log

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Allergens:

Wheat

•Cereals containing gluten

•Egg

•Milk

•Soya

•Hazelnuts

The quantities provided above are averages only.

Total45 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

1 pouch(es)

Chocolate Cake Batter

(Contains: Wheat, Cereals containing gluten, Egg, Milk May be present: Mustard, Soya)

110 grams

Creme Fraiche

(Contains: Milk)

100 grams

Chocolate Chips

(Contains: Soya)

20 grams

Hazelnuts

(Contains: Hazelnuts May be present: Cereals containing gluten, Peanut, Sesame)

48 grams

Cream Cheese

(Contains: Milk May be present: Nuts)

Not included in your delivery

2 tsp

Sugar

Nutrition Values

Energy (kJ)6724 kJ

Energy (kcal)1607 kcal

Fat80.7 g

of which saturates32.6 g

Carbohydrate192.3 g

of which sugars125.6 g

Dietary Fiber9.1 g

Protein24.4 g

Cholesterol0 mg

Salt2.1 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

•Baking Paper

Cooking Steps

1

On a lined baking tray spread a layer of the chocolate sponge mix leaving 1 cm on each side of the baking paper. Bake in the oven for 8-10 mins.

Lay a sheet of baking paper on the kitchen table. When the cake is ready, tip it onto the baking paper, peel off the lining paper then leave to cool completely (you can pop it in the refrigerator to hasten the cooling process).

Meanwhile, toast the hazelnuts until golden, 6-8 mins in the oven.
Allow to cool and then bash or roughly chop.
TIP: Watch them closely—they can burn easily.

2

Place a small pot with water to boil on medium-high heat. Pop the chocolate chips onto a bowl and place on the pot. Keep stirring until the chocolate has melted. Alternatively, you can melt the chocolate in the microwave for 2-3 mins (stirring every 30 secs). Keep warm until use.

In a bowl, add the creme fraiche, cream cheese and 2 tsp sugar. Whisk to combine.

3

When the cake is cooled, spread the creme fraiche and cream cheese mix over the top to the edges. Then scatter over half the toasted hazelnuts.

Carefully roll the cake up from its longest edge (without the paper). TIP: If you don't feel like rolling the cake, you can cut it into smaller rectangles and assemble it in layers.

Spread the melted chocolate on top and scatter over the remaining hazelnuts.

Cut the log at an angle of about 5cm from the edge. Join the cut side to the side of the bigger log to resemble a branch.

Serve immediately, or chill in the refrigerator until ready to serve.

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