Chocolate, orange and caramel Yule log

A rich, chocolatey Yule log.

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This log has a chocolate sponge filled with vanilla cream, a caramel sauce with an hint of orange and is smothered in chocolate ganache. Indulgent but worth it!

The sponge is essentially a standard chocolate Swiss Roll recipe rather than a more dessert-like, squidgy chocolate roulade: I think going for this sort of sponge adds a little more structure to the log.

A speedy caramel sauce

While you can make a caramel sauce, using a thick caramel sauce that comes in tins makes this log even quicker and easier. You then simply add grated orange zest and a splash of rum, Amaretto or orange juice to it, tasting it and adjusting for personal tastes.

The caramel should be soft but spreadable, and able to hold its shape without being too runny. It shouldn’t be too runny but if it is, you can stir in about 50g melted chocolate which will firm it up enough to allow you to spread it.

You only need some of this caramel in the log but the rest can be frozen or popped into a clean airtight container and stored in the fridge.

Decorative flourishes

Once filled up and coated in the ganache, this is where you can either go to town with decorative touches or keep it simple. I think a mere dusting of icing sugar and cocoa powder looks wonderful.

I sometimes sprinkle over some orange zest for a pop of colour and added zing, but for this log I made some mocha meringue mushrooms. The recipe for these is here.

Recipe: chocolate, orange and caramel Yule log – serves about 6

Sponge:

• 3 medium eggs
• 75g caster sugar
• finely grated zest of an orange
• 65g self-raising flour
• 10g cocoa powder

Cream filling:

• about 200ml double cream
• 1 tablespoon icing sugar
• 1 teaspoon vanilla extract

Caramel sauce filling:

• 4 tablespoons thick caramel sauce (see above recipe)
• 2 tablespoons Amaretto liqueur, rum or freshly squeezed orange juice
• finely grated zest of an orange

Ganache:

• 150ml double cream
• 170g dark or milk chocolate, chopped into small pieces
• generous pinch of sea salt flakes

To finish – any of the following:

• a little icing sugar for dusting
• a little cocoa powder for dusting
• melted chocolate to drizzle over
• finely grated orange zest
• decorations of your choice

You will also need:

• a large flat Swiss Roll tin, about 26cm by 35cm, greased and lined with baking parchment
• a large sheet of greaseproof or baking parchment – a bit bigger than the tin – sprinkled generously with caster sugar: for turning the hot sponge onto

(1)  Make the sponge:  preheat the oven to 190°C(fan)

(2) Put the eggs, sugar and orange zest in a medium bowl and whisk for about 10 minutes or until very pale and thick: a hand-held electric whisk is best for this. It is ready when a trail of the mixture is left on the surface when you lift out the whisks.

(3) Sieve over the cocoa powder and flour and fold in very gently just until there no visible pockets of flour: a spatula or large metal spoon is best for this and scrape right down to the bottom of the bowl where flour tends to lurk!

(4) Spoon into the prepared cake tin and gently flatten off using the spatula or a palate knife. Bake for 8 minutes or until risen and looking a light wrinkled.
NB: while the sponge is baking, lay a large sheet of greaseproof  on the work surface and sprinkle with caster sugar

(5) As soon as the sponge has had 8 minutes, remove the tin from the oven and carefully invert onto the sugared parchment. You can either invert the whole tin or lift out the sponge using the greaseproof lining.

(6) With the shorter edge closest to you, immediately roll up the sponge – still in its greaseproof – tightly away from you. Cover with a damp towel and leave to cool fully.
NB: you essentially have the parchment trapped within the sponge roll which up really helps when it comes to unrolling it, and refilling with the filling.

(7) Make the cream filling: whisk the cream, sugar and vanilla extract until firm peaks have formed.

(8) Make the caramel sauce: mix together the caramel, orange zest and either the rum/amaretto/orange juice to give a soft but spreadable caramel that just holds it shape. You can stir in about 30g melted chocolate if it feels too runny, as this will firm it up enough to be able to spread easily.

(9) Fill the sponge: slowly unravel the sponge and gently peel off the greaseproof sheets to give a rectangle of cooled sponge. Sit this on the greaseproof (which will be used to do a final roll shortly but without the greaseproof trapped with the sponge roll!).

(10) Spoon the caramel sauce over the sponge and spread it using a knife: spread right to the longer edges but just a centimetre or so from the shorter edges (this will help with the rolling).

(11) Spread over the over the cream filling, also coming right to the longer edges but just a centimetre or so from the shorter edges.

(12) With the shortest edge closest and facing you, roll up the sponge, using the greaseproof to ease the sponge over a little at s time, but this time peeling it back as you roll so you do not trap it inside. Place on a large plate or board with the end of the roll underneath.
NB: you can freeze it at this stage if you wish – just wrap it well in parchment or cling film.

(13) Make the ganache: put the chopped chocolate into a medium bowl. Heat the cream in a pan or in the microwave just until you see wisps of steam:
NB: don’t boil the cream as if it is too hot, the chocolate will split.

(14) Pour the cream over the chocolate and leave for a minute or two before stirring slowly until the chocolate has melted and you have a smooth, glossy sauce. Stir in the salt and leave at coolish room temperature until firmed up to thick but spreadable consistency. If you put it in the fridge, keep an eye on it so it doesn’t go too firm.
NB: if the mixture does split and go grainy and/or oily – and it shouldn’t if the cream was not too hot – simply add a splash of cold milk or cold cream and beat it in well to bring it all back together

(15) Assemble the log: use a sharp knife to cut off a few inches from one end, cutting at about a 45° angle. Place the rest of the log on a serving board or large plate and place the small cut piece down one side, with the cut end touching the main log.

(16) Add spoonfuls of the ganache to the top and use a knife to spread it all over – it really doesn’t need to be too smooth. Run a fork lightly over to give bark-like markings.

(17) Decorate in any way you wish – even just a light dusting of icing sugar and/or cocoa powder can look effective.  Chill until ready to eat.