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Mary Berry's Yule Log

Ingredients

For the chocolate sponge

4 large free-range eggs

100g/3 oz caster sugar

65g/2 oz self-raising flour

40g/1 oz cocoa powder

For the chocolate ganache topping

300ml/ pint double cream

300g/10 oz dark chocolate (around 35-40% cocoa solids), broken into small

pieces

For the cream filling

300ml/ pint double cream, whipped

To decorate

icing sugar, for dusting

a toy robin or sprig of holly

Method

Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll

tin, and line with non-stick paper or baking parchment, pushing it into the

corners.

For the sponge, in a large bowl whisk the eggs and sugar using an electric hand

whisk until the mixture is pale in colour, light and frothy. Sift the flour and

cocoa powder into the bowl and carefully cut and fold together, using a

spatula, until all the cocoa and flour are incorporated into the egg mixture.

(Be careful not to beat any of the air out of the mixture).

Pour the mixture into the lined tin and spread evenly out into the corners.

Bake in the middle of the preheated oven for 8 10 minutes, or until well risen

and firm to the touch and the sides are shrinking away from the edge of the

tin.

Place a piece of baking parchment bigger than the Swiss roll tin on the work

surface. Dust with icing sugar generously. Carefully invert the cake onto the

paper and remove the bottom lining piece of paper.

Cut a score mark 2.5cm/1in in along one of the longer edges. Starting with this

edge, begin to tightly roll up the sponge using the paper. Roll with the paper

inside and sit the roll on top of its outside edge to cool completely.

While the cake is cooling, make the ganache topping. Heat the cream in a pan,

just so as you can keep your finger in it. Remove from the heat and add the

chocolate, stirring until it is melted. Cool to room temperature, then put into

the fridge to firm up (this icing needs to be very thick for piping).

Uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on

top, and re-roll tightly. Cut a quarter of the cake off from the end on the

diagonal. Transfer the large piece of cake to a serving plate and angle the cut

end in to the middle of the large cake to make a branch.

Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long

thick lines along the cake, covering the cake completely so it looks like the

bark of a tree. Cover each end with icing or, if you wish to see the cream,

leave un-iced. Alternatively, just use a palette knife to spread on the icing

and create rough bark texture with a fork.

Dust with icing sugar and garnish with fresh holly or a little robin to serve.