Ferrero yule log
Enrobe rolled, ganache-filled sponge in milk chocolate to make this classic Christmas dessert. Recipe and image from Bon App! by Isabelle Dunn (£30, Smith Street Books). Photography: Alan Benson
Prep: 1 hr
Cook: 15 mins
Total: 1 hr 15 mins
Serves: 8
Ingredients
- 300ml Cream
- 440g Milk chocolate
- 100g 70% Dark chocolate (chopped)
- 15g Butter (chopped)
- 125g Toasted slivered almonds (chopped)
- 4 Large eggs, 2 separated
- 100g Granulated sugar
- 50g Plain flour
- 80ml Coconut or grapeseed oil
- 4-5 Ferrero Rocher chocolates
Method
Step 1
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Line a 33×23cm (13×9in) Swiss roll tin with baking paper.
Step 2
For the ganache filling, place the cream, 200g chopped milk chocolate, dark chocolate and butter in a heatproof bowl. Microwave in 30-second bursts, stirring after each, until smooth. Refrigerate, uncovered, for 1 hour or until thickened to a spreadable consistency.
Step 3
For the sponge, use a stand mixer fitted with the whisk attachment to beat two whole eggs and two egg yolks with two-thirds of the sugar for 3 minutes, until pale and creamy. Mix in the flour. Whisk the egg whites in a separate bowl until soft peaks form, then add the remaining sugar and whisk to glossy peaks. Gently fold the whites into the yolk mixture. Pour the mixture into the tin and bake for 8 minutes, until golden and springy. Cool before lifting out of the tin onto a work surface using the baking paper.
Step 4
Spread the ganache over the cooled sponge and sprinkle with half of the toasted almonds. Starting from one of the short edges, roll the sponge into a log shape, pulling out the baking paper as you go. Place the log, seam-side down on a board and chill in the fridge, uncovered, for 45 minutes. Any left-over ganache can be whipped and piped on top of the yule log, or used to attach the Ferrero Rochers.
Step 5
For the coating, combine the remaining 240g milk chocolate and oil in a heatproof bowl. Microwave in 30-second bursts, stirring after each, until smooth. Stir in the remaining almonds. Place the chilled log on a wire rack over a baking tray. Pour the chocolate coating over the cake, letting it drip down the sides.
Step 6
Halve two or three of the Ferrero Rochers, and place on the cake. Chill to set, uncovered, for at least 45 minutes before serving.
