Chocolate Yule Log with Chestnut Cream

A chocolate yule log is one of those show-stopping centrepieces that looks far more difficult than it actually is. The trick is in the rolling — do it while the sponge is still warm and flexible, and you’ll avoid the dreaded crack. Though even if it does crack a little, that’s what the ganache is for. Nobody will ever know.

I’ve filled this one with a chestnut cream that’s absolutely heavenly. If chestnuts aren’t your thing, a simple whipped cream or coffee buttercream works beautifully too.

Ingredients

For the sponge

• 5 large eggs, separated
• 150g caster sugar
• 50g cocoa powder, sifted
• 1 tsp vanilla extract
• Pinch of salt

For the chestnut cream filling

• 200g sweetened chestnut purée
• 300ml double cream
• 1 tbsp icing sugar
• 1 tsp vanilla extract

For the chocolate ganache bark

• 200g dark chocolate (70%), broken into pieces
• 200ml double cream
• Icing sugar and rosemary sprigs for decoration

Method

1. Preheat the oven to 180°C (160°C fan). Line a 33x23cm Swiss roll tin with baking parchment.
2. Whisk the egg yolks with the sugar until thick, pale and mousse-like — about 5 minutes with an electric whisk. Fold in the cocoa powder and vanilla.
3. In a separate clean bowl, whisk the egg whites with the salt until they hold stiff peaks. Fold a spoonful into the chocolate mixture to loosen it, then carefully fold in the rest in two additions. Be gentle — you want to keep as much air as possible.
4. Pour into the prepared tin and spread evenly. Bake for 12–15 minutes until firm to the touch but still slightly springy.
5. Lay a sheet of baking parchment on a work surface and dust with cocoa powder. Turn the sponge out onto it, peel off the lining paper, and immediately roll up from a short end, using the parchment to help. Leave to cool completely in the rolled position.
6. For the filling, whip the cream with the icing sugar and vanilla until it holds soft peaks. Fold in the chestnut purée until smooth.
7. Carefully unroll the sponge. Spread the chestnut cream evenly over the surface, leaving a 2cm border. Re-roll tightly without the parchment and place seam-side down on a serving board.
8. For the ganache, heat the cream until just simmering, pour over the chocolate, and stir until smooth. Let it cool until thick enough to spread — about 30 minutes at room temperature.
9. Spread the ganache over the log, using a fork to create bark-like lines. Cut a diagonal slice from one end and attach it to the side as a branch.
10. Dust with icing sugar for a snowy effect and decorate with rosemary sprigs to resemble pine.

This log can be made a day ahead and kept in the fridge. Bring it to room temperature for 30 minutes before serving. The sponge stays moist thanks to the generous filling and ganache coating.