Mary Berry shares ‘utterly delicious’ and ‘foolproof’ yule log recipe

Mary Berry details recipe for her chocolate mousse cake

Christmas is just around the corner and so many people will be practising and perfecting puddings.

Mary Berry shared her chocolate yule log recipe with BBC Good Food.

The description reads: “Mary Berry shows you how to make a foolproof chocolate yule log.

“It’s utterly delicious and a perfect alternative to Christmas pudding.”

The recipe serves eight to 10 people and is ready in under an hour.

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For the chocolate sponge:

Four large free-range eggs

100g caster sugar

65g self-raising flour

40g cocoa powder

For the chocolate ganache topping:

300ml double cream

300g dark chocolate

For the cream filling:

300ml double cream, whipped

To decorate:

Icing sugar, for dusting

A toy robin or sprig of holly

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Start by preheating the oven to 200C and lightly grease a Swiss roll tin, lining it with non-stick paper.

For the sponge, in a large bowl whisk the eggs and sugar, mixing until light and fluffy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together.

Pour the mixture into the lined tin and bake in the oven for just eight to 10 minutes, or until well risen and firm to touch.

Place a piece of baking parchment bigger than the Swiss roll on the work surface, dusting it with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.

Cut a score mark 2.5cm along one of the long edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.

While the cake is cooling, make the ganache topping by simply heating the cream in a pan before removing it from the heat and adding the chocolate, stirring until melted.

Cool to room temperature, and then put into the fridge to firm up. Uncurl the cold Swiss roll and remove the paper.

Next, spread the whipped cream on top before re-rolling tightly. Cut a square of the cake off from the end on the diagonal and transfer the cake to a serving plate.

Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree.

Cover each end with icing or, if you wish to see the cream, leave it without icing. Dust with icing sugar and garnish with fresh holly or a little robin to serve.

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