Christmas baking is never quite complete without a Yule Log now, is it?

Ingredients:

200 gms dark chocolate, chopped

1 oz espresso shot

2 tbsp butter

¼ cup flour

A pinch of salt

2 tbsp cornflour

4 tbsp cocoa powder

6 eggs, yolks and whites separated

3 + 3 + 2 tbsp sugar, divided

1 tsp vanilla essence

2 tbsp warm water

2 tbsp rum

1 tbsp icing sugar (optional, for decorating)

Directions:

1. Preheat oven to 400°F and adjust rack to centre of oven. Lightly grease a large baking sheet (12” x 18) and line with parchment paper. Grease the paper and sides of the pan, sprinkle flour on it and dust excess off.
2. Over a double boiler, melt the dark chocolate, espresso and butter. Whisk together until there are no lumps and it looks glossy. Remove from heat and allow to cool slightly.
3. Sieve together the flour, salt, cornflour and cocoa powder and set aside.
4. Whisk egg yolks, 3 tbsp. sugar and vanilla essence, until thick, pale and fluffy. Dip a spoon into the mixture and draw a line across the back of the spoon with your finger. It should leave a clean track.
5. Add about a 1/3 of the cooled chocolate mixture to the eggs and mix until blended. Add the rest of the chocolate mixture and fold until fully blended.
6. In a separate bowl whisk egg whites until frothy (about 30 seconds). Slowly add remaining 3 tbsp sugar and whisk until stiff peaks form. (Do not over beat. If it looks like pillowy bath suds, then it has been whisked too much!) Fold about a third of the egg whites into the chocolate-egg mixture, until incorporated. Add the remaining egg whites and fold until no more of the egg whites can be seen.
7. Gently fold in flour mixture.
8. Pour into prepared baking sheet. Using an offset spatula, evenly spread the batter to the sides of the baking sheet. Bake for 8 minutes. The cake is done when the surface bounces right back when gently pressed. Also, the edge will start to come off the sides of the baking sheet.
9. Remove from the oven and let it cool in the sheet for 5 minutes.
10. Meanwhile spread a clean dish towel over a working surface. Invert the baking sheet over the towel. Peel off the parchment paper.
11. Working from the wider side, fold the cake with the towel into a roll and allow to cool.
12. When cooled, slowly unfold. Don’t worry if it cracks or breaks…it is going to get rolled again! Spread the Mascarpone-Coffee filling (see recipe below) evenly over the cake and gently roll it back, this time, without the towel.
13. Prepare the rum mixture by stirring the sugar into the warm water until dissolved. Add the rum and cool to room temperature. Pour into a squeeze bottle and slowly pour the rum mixture as evenly as you can over the rolled cake. Don’t worry it will spill along the sides, but that’s fine. Some of it will absorb into the cake. Discard any rum syrup if left over.
14. Neatly cut away the edges of the rolled cake. Cut about ¼ length of the roll on a diagonal and place it at a bias alongside the larger roll. It should more or less resemble the letter ‘Y’. Smear about 2 tbsp of the Chocolate Ganache frosting (see recipe below) on the seam-side of the cut chocolate roll segments and use it to secure the Yule Log on a serving platter.
15. Using an offset spatula, spread the cooled Chocolate Ganache frosting over the entire roll. Use the same spatula or fork to create lines on the surface resembling the bark of log. Reserve any excess to enjoy later.
16. If desired, use a tea strainer to evenly sprinkle 1 tbsp of icing sugar over the Yule Log just before serving as it will get absorbed into the ganache! Decorate additionally as desired and serve!

Makes 1 Yule Log which can serve about 8 – 10

Mascarpone Coffee filling:

¼ cup whipping cream

1 oz.espresso shot

1/3 cup sugar

475 gms mascarpone cheese

2 tbsp rum or Kahlua

Directions:

1. Bring the whipping cream and espresso to a gentle simmer. Add the sugar and stir until melted. Remove from heat and allow to cool.
2. Lightly blend the mascarpone using a hand mixer or whisk to break up any lumps and form an even smooth consistency.
3. Pour the cooled cream over the mascarpone. Add the rum or Kahlua and blend until smooth and all ingredients are well incorporated. Transfer into a separate bowl and refrigerate until ready to use.

Chocolate Ganache frosting:

200 gms dark chocolate, chopped

2 tbsp instant coffee/espresso powder

2 tbsp rum

½  cup whipping cream

2 tbsp butter

Directions:

1. Place chocolate, instant coffee /espresso powder and rum into a large bowl.
2. Bring the whipping cream and butter to a gentle simmer and pour over the chocolate and coffee powder. Do not stir. Allow the hot cream to melt the chocolate for about 2 minutes. Then whisk until smooth and no lumps remain.
3. Using a hand blender whisk the chocolate until shiny. Leave at room temperature for the ganache to cool and thicken to spreadable consistency. Use to frost the Yule Log. Any unused ganache can be refrigerated for up to 3 days.