Choc Berry Yule Log by Kirsten Tibballs

Cooking Directions

CHOCOLATE SPONGE

• Heat the oven to 190°C, fan forced.
• Whisk the room temperature eggs and sugar with an electric mixer until light and creamy.
• Sieve the flour and cocoa powder over a sheet of baking paper, then gradually add it to the egg mixture and gently fold through.
• Transfer into a baking tray, 250mm x 380mm x 25mm in size, and spread into an even layer.
• Bake in the pre-heated oven for 7-8 minutes, until the sponge bounces back when gently pressed.
• Immediately after removing from the oven, sprinkle the surface of the sponge with additional sugar.
• Place a sheet of baking paper, or a damp tea towel, on top and flip the sponge over.
• Sprinkle sugar over the bottom of the sponge before flipping the sponge back upright.
• Place a sheet of baking paper, or damp tea towel, over the surface and roll the sponge into a tight roll.
• Set aside to cool.

CHOCOLATE CREAM

• Place the cream (A), glucose and vanilla into a saucepan and bring to the boil.
• Pour the hot liquid over the chocolate and whisk by hand until the chocolate has completely melted and incorporated.
• Add the cream (B) and mix to combine.
• Cover with plastic wrap touching the surface and place into the refrigerator for 24 hours before assembling.

CARAMELISED ALMONDS

• Heat the oven to 160°C, fan forced.
• Place the water and sugar into a saucepan and bring to the boil.
• Scatter the almonds over a lined baking tray, then drizzle enough syrup over the top to just coat the almonds.
• Bake in the pre-heated oven for 15-20 minutes, turning the nuts frequently, until golden in colour.
• Allow to cool at room temperature.

ASSEMBLY

• Whip the chilled chocolate cream to firm peaks.
• Unroll the prepared sponge and spread 3 quarters of the whipped cream over the surface.
• Scatter the berries over the cream layer.
• Use the baking paper, or tea towel, to lift the sponge as you roll it into a log, keeping it as tight as possible.
• Place into the freezer for a minimum of 3 hours, or overnight.
• Note: The remaining cream will be used in the Finishing step. Set aside in the refrigerator until required.

GOURMET GLAZE

• Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
• Add the oil and mix to combine.
• Lastly, add the chopped almonds and mix through.
• Use the glaze at 29-30°C.

FINISHING

• Remove the yule log from the freezer and use a serrated edged knife to trim the ends.
• Place the frozen cake onto a cooling rack over a tray with sides and pour the prepared gourmet glaze over the surface.
• Before the glaze becomes too firm, trim the excess from around the base, then transfer the cake onto a serving plate.
• Place into the refrigerator for a minimum of 1 hour.
• Use paper towel to gently remove any condensation from the surface of the glaze.
• Spoon dollops of cream along the top of the yule log.
• Garnish with fresh berries and a dusting of icing sugar.
• Note: Store in the refrigerator for up to 2 days. Best eaten on the day of assembly.

Credit: The Chocolate Queen, Christmas Special 2023