Hazelnut & Blueberry Chocolate Yule Log
perfect for sharing | electric whisk requiredCalories
:
1121 kcalProtein
:
21.6g proteinTotal
:
45 minutesDifficulty
:
EasyBlender Needed
Allergens:
- Milk
- Soya
- Hazelnuts
- Nuts
- Wheat
- Hazelnuts
- Nuts
- Spelt (wheat)
- Wheat
- Sesame
- Cashew nuts
- Macadamia Nuts
- Almonds
- Milk
- Pistachio nuts
- Rye
- Brazil nuts
- Oats
- Cereals containing gluten
- Peanut
- Walnuts
- Pecan Nuts
- Barley
- May contain traces of allergens
Bring the magic of Christmas to your table with this homemade Yule log recipe. Sure to wow your guests, this impressive festive dessert is a feast for the eyes and a treat for your tastebuds.
Ingredients
Serving amount
220 grams
Creme Fraiche
(Contains: Milk)
100 grams
Chocolate Chips
(Contains: Soya May be present: Hazelnuts, Nuts, Spelt (wheat), Wheat, Sesame, Cashew nuts, Macadamia Nuts, Almonds, Milk, Pistachio nuts, Rye, Brazil nuts, Oats, Cereals containing gluten, Peanut, Walnuts, Pecan Nuts, Barley)
20 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
75 grams
Plain Flour
(Contains: Wheat)
75 grams
Sugar
100 grams
Blueberry Jam
Not included in your delivery
3 unit(s)
Egg
to taste
Sugar
Nutrition Values
Energy (kJ)4692 kJ
Energy (kcal)1121 kcal
Fat59.8 g
of which saturates30.1 g
Carbohydrate122.3 g
of which sugars86.3 g
Dietary Fiber6.5 g
Protein21.6 g
Salt0.3 g
Calcium16 mg
Iron0.4 mg
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
•Spatula
•Baking Sheet with Baking Paper
•Baking Paper
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Beat 3 eggs and the caster sugar with an electric whisk until ribbons form when poured, 2-3 mins. Gradually add flour, mixing with a spatula—don't overmix!
- On a lined baking tray, spread the mixture into a 1cm thick rectangle, leaving a border of 1cm. Bake until lightly golden, 6-8 mins.
- Lay out a sheet of baking paper and scatter over some sugar. When the cake is ready, flip it onto the baking paper and peel off the paper on the base. Rest for 4-5 mins and then roll up the sponge from the longer side of the rectangle to form a log.
- Allow to cool completely.
2
- Meanwhile, bash or roughly chop the hazelnuts.
- Place a pot over medium heat and add the creme fraiche.
- Once simmering, add the chocolate and allow to melt over low heat.
- Cool until thickened slightly, 10-15 mins. Once cooled, unroll it carefully.
3
- Spread jam and ⅔ of the chocolate over the sponge, leaving a 1cm border. Sprinkle ⅔ of the hazelnuts on top.
- Carefully roll up the sponge. About 5cm from the top, cut the log at an angle. Place the cut piece alongside the log resemble a branch.
- Pour remaining chocolate over the top, then chill, 10-15 mins.
- Drag a fork along the top to create a wood effect. Sprinkle with remaining hazelnuts.
- Serve immediately, or chill until ready to serve.
TIP: If you don't want to roll the cake, cut into smaller rectangles and assemble in layers.
