I’m looking forward to Christmas more than usual this year as it is looking quite likely that I’ll be celebrating it in our very own home! And hopefully with a slice of this Chocolate, Salted Caramel & Chestnut Yule Log! I’ve been renting since I left my parents at 18 and more years later than I’d like to count, I’m finally buying my own home with my boyfriend. I can’t wait to put the Christmas tree up, make the place our own and most of all get baking in our new kitchen! All going well, we will be in there in 2 weeks time, keep your fingers crossed for us!
I recently received the first issue of Baking Heaven, which is a monthly magazine subcription from Magazine.co.uk. It is packed full of sweet and savoury recipes and it certainly lives up to it’s name! When I flicked through the magazine to decide what to make I was immediately drawn to this Chocolate, Salted Caramel & Chestnut Yule Log. With it’s combination of salted caramel, chocolate and chestnuts it sounded like festive perfection. It is taken from Gizzi Erskine’s new book Season’s Eatings and is something a bit different from the traditional Yule Log.
Step by step…
I started by greasing a lining a lipped baking tray, the recipe recommends using a 33x23cm tin, but as mine was larger I increased the sponge recipe by a third to make up for this. I’ll only put the ingredients for the recipe as stated though.
I whisked up eggs with caster sugar in my food mixer for 8 minutes until it had trebled in size.
I sieved out plain flour and cocoa powder into a bowl and then folded it into the egg mixture.
Then I poured the batter into the tin and tipped it to spread the mixture out into each corner.
It baked on 190C/170C Fan/Gas Mark 3 for 12 minutes. I immediately tipped it out onto another sheet of baking paper and rolled it up, rolling the fresh sheet of baking paper with it. The recipe didn’t suggest to do this, but having made many swiss rolls in the past, I thought this was the best thing to do and I do recommend it! Then I left it to cool fully on a cooling rack.
I then made the chocolate icing by putting double cream, butter and dark chocolate in a pan and gently heating it until it all melted together. I put it in the fridge to chill for at least 30 minutes.
For the filling I started by making a caramel, I put caster sugar into a frying pan and left it without stirring it until it was golden and bubbling.
I added butter, double cream, vanilla extract and salt and quickly mixed them in.
I then poured the caramel into a bowl, added chestnuts and whizzed it up into a smooth paste using a hand blender. Let it cool to room temperature.
I whipped up double cream with icing sugar, then folded it into the cooled caramel and chestnut mixture.
I unrolled the sponger and spread the caramel filling all over it evenly.
Then I rolled the sponge back up carefully.
I took the icing out of the fridge and spread it all over the roll. I did it quite roughly as the roll was meant to look like a log.
Then I bashed up 1 flake bar and sprinkled it all over the wet icing. I put it back in the fridge to set.
I finished the Chocolate, Salted Caramel & Chestnut Yule Log by adding some redcurrants and dusting it with icing sugar. I’ve never actually eaten redcurrants before, they look very pretty and taste very inoffensive, however they are quite full of seeds despite their small size. You can choose to decorate the roll with anything you like, I suggest a sprig of holly, edible gold glitter or a liberal dusting of icing sugar!
This Chocolate, Salted Caramel & Chestnut Yule Log was the perfect taster of Christmas treats to come, the filling had a salty caramel flavour, the sponge was light and soft, and the dark chocolate icing was melt in the mouth divine. I really enjoyed every bite!
Recommended equipment & ingredients*
|Swiss Roll tin||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Frying Pan|
|Hand blender||Flake bar|
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Chocolate, Salted Caramel & Chestnut Yule Log
For the sponge
- 3 Eggs large
- 75 g Caster sugar
- 50 g Plain flour
- 25 g Cocoa powder
For the chocolate icing
- 30 g Butter
- 150 ml Double cream
- 150 g Dark chocolate
For the filling
- 100 g Caster sugar
- 80 g Butter
- 200 ml Double cream
- 1 tsp Vanilla extract
- 3/4 tsp Salt
- 200 g Chestnuts
- 3 tbsp + more for dusting Icing sugar
- 1 Cadburys Flake Bar
- 3 sprigs of Redcurrants
Grease and line a lipped 33x23cm baking tray
Whisk up the eggs with the caster sugar in an electric food mixer for 8 minutes until it has trebled in size
Sieve the plain flour and cocoa powder into a bowl and then fold it into the egg mixture
Poured the batter into the lined tray and tip it to spread the mixture out into each corner
Bake it on 190C/170C Fan/Gas Mark 3 for 12 minutes. Immediately tip it out onto a clean sheet of baking paper and roll it up, rolling the clean sheet of baking paper with it. Leave it to cool fully
Make the chocolate icing by putting the double cream, butter and dark chocolate in a pan and gently heating it until it all melts together. Put it in the fridge to chill for at least 30 minutes
For the filling start by making a caramel. Put the caster sugar into a frying pan and leave it without stirring until it is golden and bubbling
Then add the butter, 50ml of the double cream, the vanilla extract and the salt and quickly mix them in using a whisk
Pour the caramel into a bowl, added the chestnuts and whiz it up into a smooth paste using a hand blender. Let it cool to room temperature
Whip up 150ml of the double cream with the icing sugar, then folded it into the cooled caramel and chestnut mixture
Unroll the sponger and spread the caramel filling all over it evenly, then roll the sponge back up carefully
Take the chocolate icing out of the fridge and spread it all over the roll. You want this to be quite rough as the roll is meant to look like a log
Bash up 1 flake bar and sprinkled it all over the wet icing. Put it back in the fridge to set
Finish the Yule Log by adding some redcurrants and dusting it with icing sugar
NB. I have received the subscription to Baking Heaven free of charge, all opinions are my own.