Chocolate Yule Log

A yule log is a long-shaped Christmas cake, also known as chocolate log or Buche de Noel.

The Yule log was originally an entire tree that was carefully chosen and brought into the house with great ceremony with the purpose being to provide maximum warmth and endurance. 
In some European traditions, the largest end of the log would be placed into the fire hearth while the rest of the tree stuck out into the room.


INGREDIENTS

SPONGE
115g egg
6g crestawhip
70g water
100g plain flour
6g baking powder
150g caster sugar
2g salt
25g plain flour
25g cocoa powder

BOILED BUTTERCREAM
125g granulated sugar
5-10ml water
60g egg white
25g caster sugar
225g butter


METHOD

1. Place the eggs, crestawhip and water into a bowl and mix together.
2. Sieve in the 100g of flour and baking powder, and add the dry ingredients. Mix together at low speed using an electric whisk.
3. When the ingredients are all combined, keep mixing together for 4 more minutes at high speed.
4. Fold in  the sieved cocoa powder and the 25g of flour.
5. Bake at 210'c for 10-12 minutes.
6. When cooked, quickly roll the warm sponge in a tea towel ad leave to cool completely.
7. In the meanwhile prepare the butter cream. In a saucepan cook the sugar with water (enough water to give it a wet sandy consistency) at 120'c - (this is 'Hard Ball' consistency of the sugar thermometer). Also use a wet brush to help avoid the sugar from crystallising in the saucepan.
8. With the electric mixer whisk the egg whites and caster sugar until reach soft peaks.
9. Pour the boiled sugar into the egg white mix and whisk constantly (this mix is called 'Italian meringues').
10. As soon as the mix has cooled down completely, add in the soften butter, small quantities at a time, and beat together.
11. Add in the cocoa powder and keep whisking.
12. Smear the butter cream on the log and decorate.