Chocolate orange Yule log

By -
Based on this recipe 

Ingredients

FOR THE SPONGE
  • butter, to grease 
  • 3 medium eggs 
  • 90g caster sugar, plus extra to dust 
  • zest of 1 large orange 
  • 60g plain flour 
  • 30g cocoa powder
FOR THE GANACHE
  • 140ml double cream 
  • 275g dark chocolate, chopped 
  • 70g butter
  • 20g golden syrup
FOR THE FILLING
  • 75g unsalted butter, softened
  • 150g icing sugar, sifted 
  • 1½ tsp orange extract (or the zest from 1 large orange) 
  • 50g full-fat cream cheese
  1. Preheat the oven to 180°C, fan 160°C. Butter a Swiss roll tin (about 23cm x 33cm) and line with baking paper.
  2. For the sponge, whisk the eggs and sugar together with an electric hand whisk or in a stand mixer until the mix is very pale, tripled in volume and leaves a ribbon trail. Add the orange zest and whisk for a few seconds.
  3. Combine the flour and cocoa in a bowl by mixing together with a fork and then sift into the egg mixture in three batches, folding it in gently and taking care not to knock out too much air. Pour the batter into the tin and spread out carefully with a palette knife. Bake for 9-11 minutes until cooked through; press lightly in the middle with your finger and the sponge should spring back.
  4. Remove from the oven and tip onto a clean sheet of baking paper sprinkled with a little caster sugar. 
  5. Roll up the sponge from one of the long sides, with fresh paper and a tea towel rolling inside. Leave to cool completely.
  6. Meanwhile, make the ganache by gently heating the ingredients on low in a large pan, stirring every so often, until it's all melted and silky smooth. Pour into a large bowl and leave to cool for about 2 hours, stirring occasionally, until it's thick enough to spread over the log.
  7. To make the filling, beat the butter, icing sugar and orange extract until pale and creamy then gently beat in the cream cheese.
  8. To fill the cooled sponge, unroll it carefully and then spread the buttercream all over it in a thin and even layer. Re-roll neatly and tightly, then wrap in foil to secure the shape. Chill for about an hour to set firm.
  9. Slice off each end on an angle to create more of a log shape. Place these against the log as branch ends then cover the whole log with the thickened ganache.
  10. Decorate with with edible glitter or dust with icing sugar.
  11. Serve at room temp. Will keep for a week in fridge or freeze. 



Comments

Post a Comment

Popular posts from this blog

Chocolate rice crispie nests

By -
Ingredients 200g plain chocolate, broken into pieces 2 tbsp  golden syrup 50g/2oz  butter 100g cornflakes / 90g rice krispies  36 mini  chocolate  eggs (Adj quantities from bbc) Method Line a 12-hole fairy cake tin with paper cases. Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.  (add more if you think there is too much chocolate left) Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.
Read more

Butternut squash and halloumi tray bake

By -
Serves 4 1 red onion, peeled and cut into wedges  500g butternut squash, frozen cubes preferred  3 garlic cloves, peeled and crushed  2 tsp olive oil  1 tsp paprika  300g dry orzo  700ml vegetable stock  250g cherry tomatoes  2 tbsp pesto  225g halloumi, cut into 2cm cubes  Sea salt and freshly ground black pepper   Directions:  1. Preheat oven to 200°C.  2. In a roasting dish, add onion, butternut squash, garlic, olive oil, paprika, salt, and pepper. Toss until coated. Bake for 30 minutes uncovered.  3. Add orzo, vegetable stock, cherry tomatoes, and pesto. Mix well and place halloumi cubes on top.  4. Bake for another 15-25 minutes until halloumi is golden and orzo is cooked through.   Prep Time: 60 minutes Kcal: 581 per serving Would be nice with some garlic bread https://www.tamingtwins.com/butternut-squash-and-halloumi-orzo-bake/
Read more