This week on The Happy Page: It’s a log! Titli’s Christmas Chocolate Log, also called a Yule Log by some people, is VERY rich but not as hard to make as you think.
You can find the recipe on Titli’s Busy Kitchen, but for my American followers here are a few necessary translations:
- Preheat oven to 350°F
- The baking tray/Swiss roll tin is what we culinary Philistines call a cookie sheet, and you want the one that’s approximately 13×9 – the same size as a 13×9 cake pan. DO NOT USE A CAKE PAN.
- Important tip about measuring liquids: Use a measuring cup that has ounces marked on it and go by ounces, not cups or fractions of cups – the UK cup has 10 fluid ounces in it, in the US we only have 8.
- Sponge ingredients – 6 eggs, separated; 2/3 cup superfine sugar (or regular granulated sugar); 1/4 cup cocoa powder
- Chocolate fudge ingredients – 1 8oz bar of dark chocolate; 14 TBSP butter (that’s 1 3/4 sticks); 1/4 cup brown sugar; 2 TBSP milk; 1/2 tsp vanilla
- Filling ingredients – 10 fl oz heavy (whipping) cream; Powdered sugar
- You will need extra powdered sugar for rolling up the sponge (that’s the cake, btw)
Or you can just do it the easy way and use an American jelly roll recipe, which you will then cover with chocolate frosting. It’s cake and it looks impressive, nobody is going to care what country your recipe came from. 😉
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