Delia Smith Chocolate Yule Log Recipe

Delia Smith Chocolate Yule Log Recipe
Yields: 1 Serving Difficulty: Easy Prep Time: 30 Mins Cook Time: 20 Mins Total Time: 50 Mins

Delia Smith’s Chocolate Yule Log is a festive and indulgent dessert, perfect for adding a touch of elegance to your holiday celebrations. This delightful treat features a rich chocolate sponge rolled with a creamy filling, all enveloped in a luxurious chocolate coating, embodying the spirit of the season.

This recipe is designed to serve 8-10 people and typically takes about 2 hours to prepare and bake.

In this article, I will show you how to make Delia Smith’s chocolate yule log step by step, with tips and tricks along the way.

What is Delia Smith Chocolate Yule Log Recipe

The Delia Smith Chocolate Yule Log is a festive dessert featuring a rich chocolate sponge rolled with creamy filling and coated in chocolate ganache. It’s a traditional holiday treat, known for its log-like appearance and indulgent, balanced flavors, inspired by British cook Delia Smith.

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Why You Love this Recipe

  • Festive Appeal: Perfectly embodies the holiday spirit with its charming log appearance.
  • Balanced Flavors: Combines the richness of chocolate with the lightness of whipped cream.
  • Simple Ingredients: Utilizes basic ingredients that are easy to find and work with.
  • Versatile Decoration: Allows for creative expression through various decorative elements.
  • Crowd-Pleasing: Sure to be a hit at any holiday gathering or festive occasion.

Ingredients Needed to Make Delia Smith Chocolate Yule Log

You need the following ingredients to make this recipe.

For the cake:

  • 6 large eggs, separated
  • 150 g (5 oz) caster sugar
  • 50 g (2 oz) cocoa powder, sifted
  • A little icing sugar, for dusting

For the filling:

  • 300 ml (10 fl oz) double cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons icing sugar, sifted

For the ganache:

  • 150 g (5 oz) dark chocolate, chopped
  • 150 ml (5 fl oz) double cream
  • 25 g (1 oz) butter

For the decoration:

  • Icing sugar, for dusting
  • Chocolate shavings, optional
  • Holly leaves and berries, optional

Useful Equipment

  • A 33 x 23 cm (13 x 9 inch) Swiss roll tin
  • Baking parchment
  • A large mixing bowl
  • An electric whisk or a hand whisk
  • A metal spoon
  • A wire rack
  • A clean tea towel
  • A palette knife
  • A small saucepan
  • A heatproof bowl
  • A sharp knife

Instructions to Make Delia Smith Chocolate Yule Log Recipe

Follow this recipe, to make this recipe:

Step 1: Preheat the oven and prepare the tin

Preheat the oven to 180°C (160°C fan, gas mark 4). Grease the Swiss roll tin and line it with baking parchment, leaving some overhang on the sides. This will help you to lift the cake out later.

Step 2: Make the cake batter

In a large mixing bowl, whisk the egg whites with an electric whisk or a hand whisk until stiff peaks form. You should be able to turn the bowl upside down without the egg whites falling out.

In another bowl, whisk the egg yolks and the caster sugar until pale and thick. This will take about 5 minutes with an electric whisk or 10 minutes with a hand whisk. The mixture should leave a trail when you lift the whisk.

Fold in the cocoa powder with a metal spoon, being careful not to knock out the air from the egg whites. Then, gently fold in the egg whites, a third at a time, until well combined. The batter should be light and airy.

Step 3: Bake the cake

Pour the batter into the prepared tin and spread it evenly with a palette knife. Make sure the corners are filled and the surface is smooth.

Bake the cake in the preheated oven for 20 to 25 minutes, or until it springs back when lightly pressed.

Step 4: Roll the cake

While the cake is baking, lay a clean tea towel on a flat surface and dust it with some icing sugar. This will prevent the cake from sticking to the towel.

As soon as the cake is done, take it out of the oven and invert it onto the tea towel. Peel off the parchment paper and trim off any crisp edges with a sharp knife.

Starting from one of the short ends, roll up the cake with the tea towel inside. This will help the cake to keep its shape and prevent it from cracking. Leave the cake to cool completely, wrapped in the tea towel.

Step 5: Make the filling

In a large bowl, whip the double cream with an electric whisk or a hand whisk until soft peaks form. Do not overwhip the cream, or it will become grainy and buttery.

Add the vanilla extract and the icing sugar and whisk briefly to combine.

Step 6: Fill the cake

Unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a 1 cm (1/2 inch) border around the edges.

Carefully roll up the cake again, without the tea towel, and transfer it to a serving plate. Refrigerate the cake while you make the ganache.

Step 7: Make the ganache

In a small saucepan, heat the double cream over low-medium heat until it is hot but not boiling. You should see small bubbles around the edges of the pan.

Put the chopped chocolate and the butter in a heatproof bowl and pour the hot cream over them. Let the mixture sit for a few minutes, then stir until smooth and glossy.

Step 8: Cover the cake with ganache

Using a palette knife, spread the ganache over the cake, covering the top and the sides. You can make some swirls or ridges with the knife to create a log-like texture.

Refrigerate the cake until the ganache is set, for about an hour.

Step 9: Decorate the cake

Before serving, dust the cake with some icing sugar to create a snow effect. You can also sprinkle some chocolate shavings over the cake if you like.

If you want to add some holly leaves and berries, make sure they are edible or wash them thoroughly before placing them on the cake. Do not eat them, as they are poisonous.

Step 10: Enjoy your chocolate yule log

Cut the cake into slices and serve with some extra whipped cream, if desired. Enjoy your delicious and festive chocolate yule log, inspired by Delia Smith.

Delia Smith Chocolate Yule Log Recipe

What Do I Serve With Delia Smith Chocolate Yule Log?

Pair this dessert with:

  • Warm Beverages: Complement it with coffee, hot chocolate, or tea.
  • Fresh Berries: Serve alongside strawberries or raspberries for a fresh contrast.
  • Ice Cream: A scoop of vanilla ice cream can add a delightful cold touch.
  • Dessert Wines: For an adult gathering, a sweet dessert wine pairs beautifully.

Pro Tips to Make Perfect Delia Smith Chocolate Yule Log

  1. Avoid Overbaking: Monitor the baking closely to keep the sponge soft and moist.
  2. Gentle Rolling: Roll the cake gently while warm to shape it without cracks.
  3. Quality Chocolate: Opt for high-quality chocolate, which greatly enhances the ganache’s flavor and texture.
  4. Even Spreading: Distribute the whipped cream and ganache uniformly for a balanced taste and appearance.
  5. Cool Before Decorating: Allow the log to cool completely to ensure the ganache sets properly.
  6. Sift Dry Ingredients: Sifting cocoa powder and icing sugar prevents lumps for a smoother batter and topping.
  7. Room Temperature Ingredients: Use eggs and cream at room temperature for a more consistent mix.
  8. Stiff Peaks: Ensure egg whites reach stiff peaks for the right cake texture.
  9. Decorating Techniques: Use a fork or cake comb to create realistic bark textures on the ganache.
  10. Serving Temperature: Serve slightly chilled for the best texture and flavor.

Variations of Delia Smith Chocolate Yule Log

  1. Flavor Twists: Infuse the whipped cream with orange zest, peppermint extract, or a splash of your favorite liqueur for a unique twist.
  2. Nutty Crunch: Add finely chopped nuts like hazelnuts or almonds to the filling for an added texture.
  3. Fruit Filling: Layer with raspberry or strawberry jam, or fresh berries for a fruity contrast.
  4. Mocha Touch: Incorporate espresso powder into the ganache for a rich coffee flavor.
  5. Spice It Up: Add a hint of cinnamon or nutmeg to the cake batter for a warm spice note.
  6. Chocolate Variations: Experiment with different types of chocolate in the ganache, like milk or white chocolate, for varying sweetness levels.
  7. Dairy-Free Version: Use coconut cream and vegan butter to make a dairy-free ganache.
  8. Gluten-Free Adaptation: Substitute the flour with a gluten-free blend for those with dietary restrictions.

How do I Store Delia Smith Chocolate Yule Log Leftovers?

Refrigeration:

  • Wrap Tightly: Use cling film to cover the log tightly, maintaining moisture.
  • Cool Completely: Let the log reach room temperature before refrigerating to avoid condensation.
  • Short-Term Storage: Store in the fridge for up to 3 days for optimal freshness.
  • Separate Components: Store any additional whipped cream or decorations separately.

Freezing:

  • Freezer-Safe Container: Place in an airtight container to prevent freezer burn.
  • Long-Term Storage: Can be kept frozen for up to 1 month.
  • Thaw Gradually: Slowly defrost in the refrigerator overnight to maintain texture.
  • Individual Slices: Freeze slices separately for easy single servings.

How do I Reheat Delia Smith Chocolate Yule Log Leftovers?

  • Room Temperature: Allow to sit out for a short period for natural softening.
  • Oven Method: Gently warm in a low-temperature oven.
  • Microwave: Use sparingly, as it can alter the texture.

Nutrition value per serving (based on 10 servings):

  • Calories: 613 kcal
  • Fat: 41 g
  • Carbohydrates: 54 g
  • Protein: 9 g
  • Fiber: 4 g
  • Sugar: 40 g
  • Sodium: 129 mg
  • Cholesterol: 219 mg

Notes

Prep Time: Approximately 30 minutes Cooking Time: 20 to 25 minutes for the cake, plus additional time for cooling, filling, and decorating

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