Yule (Christmas) Log - the best ever - only 7 ingredients 😲

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia version lowers sugar content

chestnuts

🥗Healthier: almonds

💰Cheaper: canned chestnuts

Almonds are more accessible and affordable

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option

Line a swiss roll tin with greaseproof paper.

Preheat the oven to 200°C on fan setting.

Whisk 4 eggs and 100 grams of caster sugar for about 5 minutes until thick and pale.

Sift together 60 grams of self-raising flour and 40 grams of cocoa powder.

Fold the flour and cocoa mixture into the egg mixture gently using a flexible spatula.

Pour the batter into the lined tray and smooth it out.

Bake in the oven for 8-10 minutes, checking for springiness to ensure it's done.

Dust a larger sheet of greaseproof paper with icing sugar.

Flip the sponge onto the dusted paper and remove the original paper quickly to prevent sticking.

Make a dent in the sponge to help with rolling, then roll it up with the paper.

Let the rolled sponge cool completely.

Heat 300 ml of double cream and pour it over 300 grams of dark chocolate to make ganache, stirring until smooth.

Chill the ganache in the fridge until it thickens enough to pipe.

Whip the cream until thick, optionally adding flavorings like chestnut puree or alcohol.

Unroll the cooled sponge and spread whipped cream over it.

Re-roll the sponge using the paper to help.

Spread the ganache over the rolled log.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens