Hand Mixer
Small but perfectly formed
Dualit
Dualit Product Recipe
Christmas Chocolate Fudge Yule Log
A delicious Christmas yule log made with chocolate and fudge buttercream to make the most mouth-watering Swiss roll.
Serves: 8
Preparation Time: 30 minutes
Cooking Time: 10 minutes
This indulgent yule log was made with the Dualit Hand Mixer using both the Balloon Whisk and Flat Beaters.
Ingredients
- 3 Large Eggs
- 75g Muscovado Sugar
- 50g Cocoa
- A Pinch of Salt
- 100g Dark Chocolate
- 1 tbsp Icing Sugar
- 1 tsp Vanilla Essence
- 200ml Double Cream
- 250g Royal Icing Sugar
- 125g Salted Butter
- 1 tbsp Warm Water
Method
- Preheat oven to 160°C/140°C fan assisted.
- Place the eggs, sugar and salt in a large mixing bowl and whisk until a thick and creamy, mousse like appearance.
- Fold in the cocoa powder.
- Pour onto a Swiss roll baking tin and gently tap to eliminate any bubbles.
- Cook in the oven for 8-10 minutes, until springy to the touch.
- Allow to cool.
- To create the filling, mix together the dark chocolate, icing sugar and vanilla essence.
- Separately whip the double cream.
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To create the chocolate fudge buttercream, in a separate bowl, mix the icing sugar and butter using the flat beaters until combined, adding the warm water.
- Turn out the cake onto a lightly dusted parchment paper and add filling mixture.
- Add the whipped double cream, being careful not to go right to the edges.
- Using the parchment paper, gently start to roll the sponge to form a Swiss roll.
- Cover the log with chocolate fudge buttercream, using a fork to run across the top lengthways.
- Leave to set in the fridge and dust with icing sugar just before serving.
Top Tip
- Try adding the chocolate fudge buttercream inside the log, or spread with blackcurrent jam.
Dualit product used
This delicious yule log was created using our Dualit Hand Mixer. Click below to see the complete set.
