Delicious Chocolatey Pudolo-Joy Yule Log
So here we are, in the midst of the festive season, and what better way to indulge than with a piece (or two) of this delicious, chocolatey Yule Log.
This Yule Log would be the perfect dessert to serve at a Christmas party, or would make a wonderful accompaniment to a glass of warm mulled wine on a cosy evening. Or perhaps the chocoholics among us might event be tempted to enjoy this sweet-treat alongside a mug of steaming hot chocolate. Whichever way you choose to relish this decadent dessert, it is sure to be a delightful addition to your festivities this year.
The luxurious addition of Pudology Chocolate Pud to this recipe makes it really special – ‘tis the season’ for Peace and Pudolo-JOY after all!
To make the Yule Log:
Preparation – 20 minutes
Baking time – 8-10 minutes
3 eggs or to make a vegan Yule Log use 9 tbsp. of aquafaba (more on this later!)
85g caster sugar plus a sprinkle for dusting
85g self-raising flour
2 tbsp. cocoa powder
2x 85g Pudology Chocolate Pud
Sprinkle of icing sugar for decoration
2 squares of chocolate chopped into small pieces for decoration (I used Kinnerton Allergen Free, Vegan Chocolate)
50g butter or dairy-free margarine (I used Vitalite dairy-free spread)
200g icing sugar
2tbsp. cocoa powder
The 6 Simple Steps
1 – Preheat your oven to 200C/fan or 180C/gas. Grease and line a 25x33cm swiss roll tin.
2 – Beat the eggs or aquafaba and sugar using an electric whisk (whisking by hand takes a long time and doesn’t produce such great results). Whisk for approximately 8 minutes.
3– Mix the flour and cocoa together, then sift into the egg or aquafaba mixture. Fold in very carefully using a metal spoon. This takes some time but you need to be careful not to knock the air out of the mixture.
4 – Carefully pour the mixture into the lined baking tin and spread the mixture into the corners of the tin by tipping it gently. Bake for 8-10 minutes. The cake needs to be firm but springy.
5 – Lay a sheet of baking parchment on the work surface and sprinkle it with caster sugar (this helps to stop the cake from sticking). Remove the cake from the oven and lay it on baking parchment. Gently remove the lining paper then roll the cake up gently from its shortest edge, leaving the paper inside. If you’d prefer a longer chocolate log, roll the cake from its longest edge. If you’re anything like me though, you’ll prefer a shorter but fatter cake! Leave to cool.
6 – To make the filling, beat the butter or dairy-free margarine together with the icing sugar and cocoa powder. Unravel the cake and trim any crispy edges if necessary. Spread the filling on the cake (remember to go right to the edges!). You may not need to use all of the filling, depending on how you like it. Gently roll the cake back up and top with Pudology Chocolate Pud. Sprinkle with a small amount of un-sieved icing sugar and chopped pieces of chocolate.
Serve this festive dessert fresh or store in a sealed container in the fridge. Best eaten within 2 days.
For those of you haven’t heard of aquafaba, it’s one of the cheapest and most accessible egg replacements around, which just so happens to be made from chickpea brine – who would have thought it?! I know you’re thinking this sounds seriously un-desirable, but it can be whipped up into stiff or semi-stiff peaks and added to seriously delicious recipes as an egg substitute. Don’t knock it before you’ve tried it. The Minimalist Baker has produced a great guide to aquafaba for those of you who are curious.
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