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Hi my name is chef Amit Sharma and I have a patisserie in Bandra, Mumbai called Love and Cheesecake.
Today we are making a Christmas special cake Yule Log, so keep watching.
We will first make the base for Yule Log.
To make Yule Log, we will first need to make the base, which is sponge, and for that we use...
300g sugar, 100g flour, 100g cocoa powder and 10 eggs.
We begin with the eggs and whisk them. I'm going to use this machine but you can use a hand blender that you have at home.
Or if you have a less quantity then you can use a whisker.
Now we'll whisk the eggs and slowly add sugar to it.
I'll stop the machine now because the eggs have become nice and fluffy. Make sure that your eggs are whisked to a fluffy consistency.
To check if the eggs are whisked, the eggs should have a ribbon consistency. The eggs are whisked and ready.
Now that the eggs are fluffy and ready, we mix the cocoa powder and flour together in a separate bowl.
Now that cocoa and flour have mixed well, we fold them into the eggs.
We need to do this gently otherwise the mixture will become flat, because the eggs are very light and the cocoa-flour mixture is heavy.
Our batter is now ready!
The batter is ready and we now transfer it into a baking tray to layer it.
I have placed a butter paper sheet on the baking tray but you could dust your baking tray with flour and grease it with butter, whichever is easier.
Level out the batter on the tray.
Now we gently level the batter onto the tray because if it goes flat at this time, then the sponge will be completely spoilt.
Now the base for our Yule Log is ready to go into the oven.The oven has been pre-heated to 160 degree celsius and we will bake the sponge for 25 minutes.
In the meanwhile, let us prepare the chocolate truffle.
For the truffle we need, 200g cooking chocolate-melted and a 100g cream.
This is a very easy method which can be done at home.
You need melted chocolate which can be easily melted in a microwave or a double boiler at home.
Lets make the truffle. Pour the cream inside the chocolate.
Remember to use slightly warm cream, otherwise chocolate will set immediately and ruin the truffle's consistency.
The Chocolate Truffle is ready.
Now we'll make chocolate cream for the yule log. For this we will need truffle and whipped cream.
Whipped cream is easily available in markets. If you don't find it, you could easily hand-whisk Amul cream at home.
Now I'll mix them together.
Now we're mixing the cream and truffle together
The proportions I have used for this is 500g cream to 200ml truffle but you could use more truffle to make it more chocolaty.
Our chocolate cream is now ready.
So, we now have the base, chocolate cream and sugar syrup ready for the yule log. The sugar syrup has 500ml water with 200g sugar.
We will soak the base with sugar syrup so that it becomes nice and moist.
Sprinkling sugar syrup on the base makes it tasty and helps in folding the yule log. So it's important to soak the base well in syrup.
If you like a hint of coffee in your cake then you could add some coffee powder to the sugar syrup. Chocolate and coffee make for a nice combination.
Now we'll cover the base with some icing. The chocolate cream needs to be spread out in a nice thin layer.
Do not add too much chocolate cream as another layer will come on top of the Yule Log.
I'm keeping it plain but you can add chopped strawberries or candied fruits to the layer.
Now we'll roll the base gently. It is alright if it breaks at a few places, it will take its shape automatically while freezing, because of its spongy layer.
We have a nice roll for the yule log. The roll needs to be bound tightly inside the butter paper so that no air passes through.
Fold the extra butter paper from the sides and then leave it in the refrigerator for an hour.
Our Yule Log is ready for icing.
We have chocolate cream ready for the icing which we will now spread over the roll.
Yule Log is usually coated with chocolate cream but the decoration is totally up to you.
We must ensure that the layer of cream on the roll is a thin one because there is already a layer of cream inside the roll. We don't want too much cream!
We are almost done with the icing and now will give it a wood-like texture.
For which I like using chocolate truffle.
You may or may not want to use it.
After pouring a few spoons of truffle onto the log give it a comb effect. You could also use a fork to give the wood like effect.
Our Yule Log is now ready to go into the refrigerator.
You need to keep it in the refrigerator at least for half an hour, so that it sets well for cutting.
Our yule log is almost done, we're just left with the garnish and cutting. Time to move it to the refrigerator!
Our Christmas Yule Log is ready! If you liked this cake, please subscribe to India food network and like Love and Cheesecake's page on Facebook. Don't forget to send in your feedback. Merry Christmas!