Festive Belgian Chocolate Oreo Yule Log

Sun, 8 December 2019

Chef: Charlo The Chef

 

(serves 8-10)

Ingredients:

For the cake:

3 Eggs

80g Plain Flour, sifted

80g Caster Sugar

2 tbsp Cocoa Powder

½  tsp Baking Powder

 

For the filling and icing:

50g Butter

150g Belgian Dark Chocolate Chips

1 tbsp Golden Syrup

300ml Double Cream

200g Icing Sugar, sifted

1 packet Oreo biscuits, crushed

Icing sugar & Holly sprigs to decorate

 

Method:

1. Heat oven to 200c/fan 180c/gas 6
2. Grease and line a 23 x 32cm swiss roll tin with baking parchment
3. Beat 3 eggs and caster sugar with electric whisk for 8-10 mins until thick and creamy
4. Mix flour, cocoa powder and baking powder together and sift into egg mixture
5. Fold into flour and pour into the tin.  Tip the tin side to side, spreading the mixture to the corners and bake for 10 minutes
6. Place a sheet of parchment paper on to the work surface,  when the cake is ready, tip it out onto parchment, peeling off the lining paper
7. Roll the cake up from its longest edge with the paper inside and leave to cool
8. Make the icing by melting the butter and dark chocolate chips in a bowl over a pan of hot water.
9. Take from the heat and stir in 1 tbsp golden syrup and 5 tbsp of double cream from the 300ml of cream
10. Beat in 200g sifted icing sugar until smooth
11. Whisk the remaining double cream until it holds its shape
12. Unravel the cake, spread cream over the top, scatter over the crushed oreo biscuits and roll back up again into a log
13. Cut a thick diagonal slice from one end of the log.
14. Lift the log onto a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch
15. Spread the icing over the log and branch (don’t cover the ends), then use a fork to mark icing to give a tree bark effect
16. Dust with icing sugar to look like snow and decorate with the holly