Chocolate Yule Log
perfect for sharing
Ingredients
1 pouch(es)
Chocolate Cake Batter
(Contains Egg, Milk, Wheat 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 Sesame, Cereals containing gluten, Peanut)
48 grams
Cream Cheese
(Contains Milk May be present Nuts)
Not included in your delivery
2 tsp
Sugar
Nutrition Values
Utensils
Instructions
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.
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.
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.
