Chocolate Yule Log

Yule be on a roll with this one! Relax, it tastes way better than the puns.


  • for the sponge:
  • 4 large eggs (at room temperature)
  • 4.50 oz caster sugar
  • 4 oz self-raising flour
  • 0.50 oz cocoa powder
  • for the filling:
  • 2 oz caster sugar
  • 2 oz pecans
  • 12 floz double cream
  • 1 vanilla pod (split in half)
  • for the chocolate icing:
  • 300 g milk chocolate
  • 20 floz double cream


  1. The Sponge:
  2. Put the eggs and the sugar into a mixing bowl and whip until pale and thick and the mixture holds to the figure 8.
  3. Sieve the flour and cocoa together and fold into the egg mixture.
  4. Line a Swiss Roll tin with baking parchment.
  5. Pour the mixture into the tin and bake at 180°C for 10 minutes.
  6. Remove from oven, place a sheet of baking parchment on top of the tin and flip the tin over to remove the Swiss Roll and roll at once.
  7. Leave to one side until ready to fill.
  8. The Filling:
  9. In a small heavy based pan, put in the sugar and pecans.
  10. Cook for a very low heat until the sugar has melted and has turned golden brown.
  11. Pour onto parchment and allow to cool completely.
  12. Break with a rolling pin or in a food processor.
  13. Pour the cream into a large bowl, scrape the vanilla pod and add the seeds and whip until thick.
  14. Fold the pecans into the cream.
  15. Fill the Swiss Roll.
  16. The Chocolate Icing:
  17. Cut the chocolate into small pieces and place in a bowl.
  18. In a saucepan bring the cream to the boil, and pour it over the chocolate pieces and stir until completely melted.
  19. Allow to cool completely and then cover and put in the fridge overnight.
  20. Cut the end off the Swiss Roll at an angle.
  21. Whip the chocolate mixture until thick and pipe over the Swiss Roll.


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