-
Preheat the oven to moderate 180°C
(350°F/ Gas 4).
-
Brush a 30x35cm Swiss roll tin with
oil or melted butter and line the base and sides with baking paper.
-
Sift the flour and cocoa powder
together twice.
-
Using electric beaters, beat the eggs
and sugar for 5 minutes, or until light and fluffy and increased in
volume.
-
Sift the flour and cocoa mixture over
the eggs and pour the butter around the edge of the bowl.
-
Using a large metal spoon, gently fold
the mixture together to incorporate the flour and butter.
-
Take care not to over mix and lose too
much volume.
-
Spread the mixture into the prepared
tin and bake for 12 minutes, or until the sponge springs back when
lightly touched with your fingertips.
-
Sprinkle the extra caster sugar over a
clean tea towel.
-
Turn the sponge out onto the tea towel
close to one end.
-
Roll up the sponge and tea towel
together lengthways, and leave to cool.
-
Place the white chocolate in a small
heatproof bowl.
-
Bring a small saucepan of water to the
boil, then remove from the heat.
-
Add the cream to the chocolate and
stand the bowl over the pan of hot water until the chocolate is
soft. (Make sure the base of the bowl does not touch the water)
-
Stir until smooth.
-
Repeat with the dark chocolate and
cream for the topping.
-
Put aside the white chocolate mixture
until it has cooled to room temperature and has the consistency of
cream.
-
Put aside the dark chocolate mixture
until it cools to a spreadable consistency.
-
Beat the white chocolate mixture with
electric beaters until soft peaks form - do not overbeat or the
mixture will curdle.
-
Unroll the sponge, remove the tea
towel and spread with the filling, finishing 2cm from the end.
-
Sprinkle with the hazelnuts.
-
Re-roll the sponge and trim the ends.
-
Cut off one end on the diagonal to
create a branch.
-
Carefully place the Yule Log on a
serving plate and spread the dark chocolate mixture over it.
-
Run the tines of a fork along the
length of the roll to give a 'bark' effect.
-
Just before serving, dust with icing
sugar.
-
Decorate with some fresh green leaves.
