Bakedin Chocolate & Caramel Yule Log - 384g
Top quality ingredients including award winning local flour and British sugar. All the dry ingredients needed in the perfect amounts means no waste. No palm oil, powdered egg, powdered oil or anything artificial.
WHAT'S IN THE BOX?
- Premium dry ingredients in exact amounts needed
- Step-by-step recipe card
- Baking paper
Belgian dark chocolate chips (32%) (sugar, cocoa mass, cocoa butter, emulsifier: soy lecithin, natural vanilla flavouring), icing sugar, (sugar (97%), maize starch), self raising flour (wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrition (calcium, niacin, iron, thiamin)), sugar (13%), caster sugar, cocoa, hazelnuts (nuts), natural vanilla flavouring, salt (salt, anti-caking agent: sodium ferrocyanide).
How to Use
1. Heat the oven to 180°C / fan 160°C / gas mark 4. Line baking tray with one of the sheets of baking paper. Separate 4 of the egg yolks into a bowl and the egg whites into another. Whisk the 4 egg whites until you can form stiff peaks. Gradually whisk in the icing sugar (bag 1) then one-by-one add the egg yolks and continue whisking until the mixture is really pale and light.
2. Fold in the flour, cocoa powder and vanilla powder (bag 2) with a large spoon. Ensure that the mixture if fully combined, but being careful to not over mix.
3. Spoon the mixture into the lined tray, gently and evenly spread it to the edges of the tin and give the tin a few sharp taps on a flat surface to disperse air bubbles. Bake for 8-10 mins, or until it is cooked through evenly and springy to touch.
4. Place the second piece of baking paper on a flat surface and sprinkle the caster sugar (bag 3) over it evenly. While it is still warm and flexible, turn the sponge out top down onto the sugared paper. Peel off the first baking paper and discard. Leave to cool.
5. For the caramel filling, combine granulated sugar and salt (bag 4) with 50ml water in a saucepan. Stir over a medium heat until the sugar has dissolved, then simmer for 5 minutes, continuing to stir until it becomes a golden colour. Watch this closely as it can easily burn. Remove the caramel from the heat and then immediately add in the 50ml of cream and stir well until it has all combined. If lumps form, just keep stirring - the caramel should be a creamy colour and quite runny. Transfer to a bowl and then cool completely at room temperature.
6. Now whisk 250ml double cream in a bowl until stiff. To assemble the cake, spread the whipped cream over the top of the flat sponge and then drizzle the caramel sauce on top. Start to tightly roll the sponge from the shortest side inwards, using the baking paper to help with the rolling. Chill in the fridge for a further 15 minutes.
7. For the frosting, put the dark chocolate (bag 5) into a heatproof bowl. Heat 125ml of cream in a pan until it just begins to boil, then pour it over the chocolate. Stir with a wooden spoon until the chocolate has melted and the frosting is thick enough to spread. Cool in the fridge for around 10-15 minutes. Roughly chop the hazelnuts (bag 6) and put to one side.
8. When the rolled sponge and chocolate frosting is cooled, remove both from the fridge and spread the frosting over the cake, leaving the ends exposed. Lightly run a fork through the frosting to create a log effect. Sprinkle the hazelnuts on the top and finish by dusting lightly with icing sugar (bag 7).