This is scrumptious and a bit boozy. I always serve them with meringue mushrooms.
Pre heat oven to 350ºF
Grease and line a jelly roll pan (baking tray) with buttered parchemin paper.
Let the paper overhang on each side to make unmoulding easier.
Whisk the eggs whites first until peaks start to form
Add 25 gr sugar
Whisk some more until the peaks are holding put aside
Whisk egg yolks with 50 gr of sugar until pale and fluffy
Sift cocoa powder, cinnamon, ginger, cloves and fold it all in, with a spatula to avoid deflating
Fold 1 tbsp of the egg whites to loosen up the yolks
Then gently fold in the rest of the whites in three additions
Pour the batter on the jelly roll pan, spread it evenly.
Bake 10 to 12 minutes until it bounces up when touched
Once out of the oven, sprinkle a sheet of parchment paper with sugar and invert the cake onto it.
Remove the parchment paper that was used for cooking.
Roll the cake in the paper along its entire length (starting from its narrow part if you are making one large log and from the wide side if you are making mini yule logs).
Cover with a tea towel.
Let cool.
Break up chocolate in bowl over water at low heat until melted.
Take off the heat.
Beat butter until smooth pale and fluffy
Sift icing sugar over butter in 2 stages, beat with mixer
Add brandy mix until pale and fluffy
Add chocolate and mix
Spread buttercream over the sponge cake
Trim edges
If you are making mini logs cut cake in 8 parts and roll each one away from you,
if you are making one large log roll the whole thing.
Heat cream
Break chocolate
Pour cream over chocolate
Wait 1 minute and stir.
Spoon ganache over log...wait a bit and then draw bark marks into the ganache.
Add marzipan holly leaves and berries to decorate
Sprinkle icing sugar over log
Ingredients
Directions
Pre heat oven to 350ºF
Grease and line a jelly roll pan (baking tray) with buttered parchemin paper.
Let the paper overhang on each side to make unmoulding easier.
Whisk the eggs whites first until peaks start to form
Add 25 gr sugar
Whisk some more until the peaks are holding put aside
Whisk egg yolks with 50 gr of sugar until pale and fluffy
Sift cocoa powder, cinnamon, ginger, cloves and fold it all in, with a spatula to avoid deflating
Fold 1 tbsp of the egg whites to loosen up the yolks
Then gently fold in the rest of the whites in three additions
Pour the batter on the jelly roll pan, spread it evenly.
Bake 10 to 12 minutes until it bounces up when touched
Once out of the oven, sprinkle a sheet of parchment paper with sugar and invert the cake onto it.
Remove the parchment paper that was used for cooking.
Roll the cake in the paper along its entire length (starting from its narrow part if you are making one large log and from the wide side if you are making mini yule logs).
Cover with a tea towel.
Let cool.
Break up chocolate in bowl over water at low heat until melted.
Take off the heat.
Beat butter until smooth pale and fluffy
Sift icing sugar over butter in 2 stages, beat with mixer
Add brandy mix until pale and fluffy
Add chocolate and mix
Spread buttercream over the sponge cake
Trim edges
If you are making mini logs cut cake in 8 parts and roll each one away from you,
if you are making one large log roll the whole thing.
Heat cream
Break chocolate
Pour cream over chocolate
Wait 1 minute and stir.
Spoon ganache over log...wait a bit and then draw bark marks into the ganache.
Add marzipan holly leaves and berries to decorate
Sprinkle icing sugar over log