Christmas chocolate Yule log recipe
 This rich and creamy Yule log is not for the faint-hearted - it's a decadent triple-chocolate Christmas treat, but it's as easy as making a Swiss roll. vegetable oil, for greasing150g/5½oz golden caster sugar6 large free-range eggs, separated250g/9oz high quality dark chocolate (minimum 60 per cent cocoa solids) vegetable oil, for greasing 150g/5½oz golden caster sugar 6 large free-range eggs, separated 250g/9oz high quality dark chocolate (minimum 60 per cent cocoa solids) 250g/9oz unsalted butter, softened450g/1lb golden icing sugar, plus extra for dusting50g/1¾oz cocoa powder, sifted2 tbsp milk 250g/9oz unsalted butter, softened 450g/1lb golden icing sugar, plus extra for dusting 50g/1¾oz cocoa powder, sifted 2 tbsp milk 400ml/14fl oz double cream, lightly whipped250g/9 oz raspberriesdash whisky liqueur (optional) 400ml/14fl oz double cream, lightly whipped 250g/9 oz raspberries dash whisky liqueur (optional) Method This Christmas roll can be made two ways: with buttercream icing and festive decorations, or filled with cream and berries.Preheat the oven to 220C/425F/Gas 7. Line a 23x33cm/9x13 in Swiss roll tin with greaseproof paper and brush this lightly with oil.Combine the caster sugar and egg yolks in a bowl and whisk them together until light and thick. Melt the chocolate with 4tbsp cold water in a bowl over a pan of very gently simmering water. When you can see the chocolate has melted until smooth, stir in the sugar and egg mixture.Meanwhile, whisk the egg whites until stiff but not dry. Gently fold a spoonful of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites using a large metal spoon. Do not overmix, and always use a gentle action. Pour the batter gently into the prepared tin and bake for 12-14 minutes (no longer), until risen and just firm to the touch.Remove to a wire rack and leave to cool in the tin for at least 2 hours.Once cold, lay a sheet of greaseproof paper on a board. With one bold movement, turn the whole cake onto the sheet of paper, then lift the tin off. Carefully peel away the paper and trim away any scraggy edges of cake.To make the buttercream icing, beat the butter until soft, then sift in the icing sugar and cocoa. Add the milk and combine together until soft. Spread half the icing over the cake up to the edges.Roll up as you would a Swiss roll: starting at the long side opposite you, use the paper to roll the cake towards you, around the icing; don't worry about the cracks. Transfer to a flat serving dish. Carefully spread the remaining icing over the cake (you can pipe the icing if you like). Chill until needed, then decorate with festive decorations and sift over some icing sugar.To make the cream filling, spread the inverted cake with the whipped cream, scatter over the berries and add a few dribbles of Drambuie, if you like. Carefully roll up as described above. Sift over icing sugar just before serving. This Christmas roll can be made two ways: with buttercream icing and festive decorations, or filled with cream and berries. This Christmas roll can be made two ways: with buttercream icing and festive decorations, or filled with cream and berries. Preheat the oven to 220C/425F/Gas 7. Line a 23x33cm/9x13 in Swiss roll tin with greaseproof paper and brush this lightly with oil. Preheat the oven to 220C/425F/Gas 7. Line a 23x33cm/9x13 in Swiss roll tin with greaseproof paper and brush this lightly with oil. Combine the caster sugar and egg yolks in a bowl and whisk them together until light and thick. Melt the chocolate with 4tbsp cold water in a bowl over a pan of very gently simmering water. When you can see the chocolate has melted until smooth, stir in the sugar and egg mixture. Combine the caster sugar and egg yolks in a bowl and whisk them together until light and thick. Melt the chocolate with 4tbsp cold water in a bowl over a pan of very gently simmering water. When you can see the chocolate has melted until smooth, stir in the sugar and egg mixture. Meanwhile, whisk the egg whites until stiff but not dry. Gently fold a spoonful of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites using a large metal spoon. Do not overmix, and always use a gentle action. Pour the batter gently into the prepared tin and bake for 12-14 minutes (no longer), until risen and just firm to the touch. Meanwhile, whisk the egg whites until stiff but not dry. Gently fold a spoonful of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites using a large metal spoon. Do not overmix, and always use a gentle action. Pour the batter gently into the prepared tin and bake for 12-14 minutes (no longer), until risen and just firm to the touch. Remove to a wire rack and leave to cool in the tin for at least 2 hours. Remove to a wire rack and leave to cool in the tin for at least 2 hours. Once cold, lay a sheet of greaseproof paper on a board. With one bold movement, turn the whole cake onto the sheet of paper, then lift the tin off. Carefully peel away the paper and trim away any scraggy edges of cake. Once cold, lay a sheet of greaseproof paper on a board. With one bold movement, turn the whole cake onto the sheet of paper, then lift the tin off. Carefully peel away the paper and trim away any scraggy edges of cake. To make the buttercream icing, beat the butter until soft, then sift in the icing sugar and cocoa. Add the milk and combine together until soft. Spread half the icing over the cake up to the edges. To make the buttercream icing, beat the butter until soft, then sift in the icing sugar and cocoa. Add the milk and combine together until soft. Spread half the icing over the cake up to the edges. Roll up as you would a Swiss roll: starting at the long side opposite you, use the paper to roll the cake towards you, around the icing; don't worry about the cracks. Transfer to a flat serving dish. Carefully spread the remaining icing over the cake (you can pipe the icing if you like). Chill until needed, then decorate with festive decorations and sift over some icing sugar. Roll up as you would a Swiss roll: starting at the long side opposite you, use the paper to roll the cake towards you, around the icing; don't worry about the cracks. Transfer to a flat serving dish. Carefully spread the remaining icing over the cake (you can pipe the icing if you like). Chill until needed, then decorate with festive decorations and sift over some icing sugar. To make the cream filling, spread the inverted cake with the whipped cream, scatter over the berries and add a few dribbles of Drambuie, if you like. Carefully roll up as described above. Sift over icing sugar just before serving. To make the cream filling, spread the inverted cake with the whipped cream, scatter over the berries and add a few dribbles of Drambuie, if you like. Carefully roll up as described above. Sift over icing sugar just before serving.