Yule Log

Preperation time: 30 mins
Cooking time: 20 mins
Serves: 8

Recipe Ingredients

5 eggs, separated;
150g caster sugar, plus extra for sweetening;
60g cocoa powder;
415g tin chestnut puree;
2tsp brandy;
300ml double cream, whipped;
icing sugar, for dusting;
100g dark chocolate, melted.

Recipe Method

Put the egg yolks and caster sugar in a bowl and whisk until smooth and creamy. Beat in the cocoa powder.

Put the egg whites in a clean bowl and whisk until stiff. Fold into the cocoa mixture.

Evenly spread the mixture into a lined swiss roll tin. Bake for 20 minutes at 180c/gas4. Cover with a clean tea towel and set aside to cool in the tin.

Mix together the chestnut puree and brandy. Use caster sugar to sweeten to taste.

Once the sponge is cool, spread the chestnut mixture evenly over the top. Then do the same with the whipped cream.

Carefully roll up the sponge like a swiss roll, place on a serving dish with the join at the bottom. Dust with icing sugar, then drizzle over some melted chocolate. Decorate with a sprig of holly.