Our twist on the classic Christmas yule log featuring sweet vanilla icing, a rich chocolate ganache and a delicate LINDOR Chocolate Truffle decoration.
You can use our decadent LINDOR 60% Dark Chocolate or creamy LINDOR Milk Chocolate Truffles if you prefer. This is delicious served with fresh raspberries or raspberry coulis.
- 65 g plain flour
- 25 g cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 5 large eggs, separated
- 150 g caster sugar
- 50 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, melted and cooled
- About 75 g icing sugar
- For the vanilla icing:
- 175 g unsalted butter, at room temperature
- 240 g icing sugar
- 60 ml double cream
- 1 tsp vanilla extract
- For the milk chocolate ganache:
- 150 g Lindt EXCELLENCE Extra Creamy Milk Chocolate, finely chopped
- 75 ml double cream
- To decorate:
- 150 g LINDOR Double Chocolate Truffles, unwrapped (see Tip)
Preheat the oven to 180˚/160 Fan. Grease and line a 38 x 25 cm / 15- x 10-inch Swiss Roll tin with greaseproof paper.
Sift together the flour, cocoa powder, baking powder and salt in a medium sized mixing bowl; set aside.
Using an electric mixer, beat the egg yolks with 4 tbsp of the sugar until pale and thickened. Fold in the melted chocolate.
In a separate bowl, using an electric whisk, whisk the egg whites with the remaining sugar until soft peaks form. Fold into the egg yolks. Sprinkle the flour mixture over the top and fold in gently, trying to keep in as much air as possible.
Spoon the batter evenly into the prepared tin and smooth over the top. Bake for 10 to 12 minutes or until the top springs back when lightly touched.
Meanwhile, sift the icing sugar onto a large rectangle of greaseproof paper. Run a thin knife around the edge of the cake to loosen from the sides of the tin and invert onto the sheet.
Carefully peel off the greaseproof used to line the tin. Starting at the short side, roll up the cake using the greaseproof, into a log shape. Place, seam side down, onto a wire rack and leave to cool completely.
Meanwhile, for the filling, beat the butter with half of the icing sugar; beat in the cream, vanilla and remaining icing sugar until fluffy. Cover with cling film.
For the ganache: pour the cream into a saucepan and slowly bring to a simmer. Remove from the heat and add the chopped chocolate. Whisk until smooth, glossy and melted. Pour into a heat-proof bowl and leave to cool until spreadable - but not set.
Unroll the cooled cake and spread evenly with the vanilla cream, leaving a few cm border around the edges. Reroll the cake and place onto a flat serving plate, seam side down. If the filling is too soft, chill for 15 minutes.
Spread the thickened ganache over the top and down the sides. Chill for at least 1 hour. Run a fork along the top and sides to create a bark-like texture and dust with icing sugar. Cut half the LINDOR Truffles in half and the other half into quarters, before arranging on top of the log.