Chocolate Yule Log
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Chocolate Yule Log

perfect for sharing

Allergens:
Egg
Milk
Wheat
Hazelnuts
Total Time45 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

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

20 grams

Hazelnuts

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

3 grams

Cream Cheese

(Contains Milk May be present Nuts)

Not included in your delivery

2 tsp

Sugar

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Nutrition Values

Energy (kJ)6807 kJ
Energy (kcal)1627 kcal
Fat82.8 g
of which saturates33.7 g
Carbohydrate192.6 g
of which sugars124.6 g
Dietary Fiber7.2 g
Protein24.9 g
Cholesterol0 mg
Salt2.19 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

Instructions

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.