I don’t celebrate Christmas. I grew up in a family where Christmas, easter and birthdays weren’t that important. I felt like I had sad childhood thinking it’s not fair. Every birthday or Christmas I simply asked my grandma every year why don’t we celebrate?. ├é┬áMy grandma’s answer each year remains the same “everyday is my birthday because there is food on the table”. That quote didn’t mean anything to me when I was young but as I grew older I really appreciate what she said. Everyday is like a celebration because I’m lucky and blessed with everything that I have. Sad we take things for granted sometimes and don’t appreciate what we have already.
I am not to fond of Christmas desserts, I am more particularly interested in the mains rather then the desserts when it comes to Christmas meals. When given a festive dessert during the blog hop I could not think of a Christmas/December dessert I would like. Somehow it hit me later that a yule log is perfect to whip up. Yule log first originated in France and consists of a swiss roll covered and shaped into a yule log.
Recipe adapted from Masterchef├é┬á – I have halved the recipe due to my oven size
1/3 cup caster sugar
1 cup plain flour
3/4 tablespoon cocoa powder
50g unsalted butter melted, then cooled
Milk Chocolate Ganache Filling
1/3 cup pure cream
70g white chocolate, chopped
30g hazelnuts, roasted, finely chopped*
Dark Chocolate Ganache Topping
1/3 cup pure cream
70g dark chocolate, chopped
about 40 grams of dark chocolate
white writing icing
*instead of chopped I crushed the hazelnuts by placing in a sandwich bag and smashing with a meat mullet
1. Preheat oven 180├é┬░C. Grease a 30cm by 35cm Swiss roll tin and line with baking paper.
2. For Yule log, beat eggs and sugar in an electric mixer for 5 minutes or until light and fluffy.
3. Sift flour and cocoa together and then sift over the eggs. Pour butter around the edge of the bowl and using a large metal spoon gently fold mixture together. Pour mixture into prepared tin, spread out gently using a palette knife and bake for 8 mins or until sponge springs back. Cover with foil or a tea towel.
4. For filling, place cream and milk chocolate in a heat proof bowl over simmering water. Stir until chocolate has melted and become smooth.
5. For topping, place cream and dark chocolate in a heat proof bowl over simmering water. Stir until chocolate has melted and become smooth.
6. Wait till milk chocolate ganache is cooled then spread filling to the end of roll, leaving a 3cm gap at the end. Sprinkle hazelnuts over filling. Roll and trim sponge. Cut off one end piece about 10cm long on the diagonal and place it alongside the log to create a branch.
7. Place yule log on a serving platter and spread the dark chocolate topping all over it and score with a fork. Dust with icing sugar
8. To make the decorations pick three mini marshmallows and “glue” them together using the white writing icing. Melt chocolate and spoon chocolate in a shape of a leaf onto a baking sheet – repeat until all done. Let the chocolate cooled and then placed in the fridge. Once the chocolate is set, peel chocolate off baking sheet and decoration the yule log with the marshmallows and chocolate leaves.
Thanks to 84th&the3rd for hosting the Festive blog hop.