Yule Log (Buche de Noel)

This is just such a classic and you can’t have Christmas without it!
As it’s very chocolaty I serve it with some home made custard, yummy..

Makes 1 Yule log and a pot of Custard

This is what you need;
4 eggs
75g caster sugar
25g dark Muscovado sugar
65g self-raising flour
40g cocoa powder

For the Ganache
300g dark chocolate
300ml double cream

For the Custard
4 egg yolks
50g sugar
250 ml whole milk
seeds of 2 vanilla pods

Let’s get started with the Ganache, put everything in a heatproof bowl and put over a sauce pan with simmering water, do not let the later touch the bowl. Stir and make sure that the chocolate has melted then cover and put in the fridge to set.
Preheat your oven 200C/400F/Gas 6.
Start by whisking your eggs and sugar until you have a frothy and pale mixture, then sift the flour and cocoa powder then fold in with a metal spoon. In a 30cm x 20cm greased and lined baking tray carefully pour out the mixture and make sure you get it all the way out to the corners. Bake in the middle of the oven for 10 min. Turn the sponge out on a baking parchment that’s slightly bigger, then on the long side of the sponge cut a 2.5 cm long insertion and roll up the sponge and let it cool. Once the ganache is ready roll out your sponge and fill with half of the ganache and spread evenly. Cut the edges so they are even, then roll up your sponge and cut a 10cm piece from the side, slab a bit of ganache on the angled side then attach it to the rest of the log. Then pipe the rest of the ganache to your taste then sift some icing sugar on top and serve.

For the custard; Whisk the egg yolks and sugar then in a saucepan heat the milk, once simmering, pour slowly into the egg yolks and stir until fully combined, then transfer back into the saucepan and whisk until you have the thickness you desire.

Enjoy x