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Yule Log
- Serves
6—8
- Difficulty
Medium
Published 1978
You may prefer, like the French, to have a rich chocolate log at Christmas instead of Christmas cake (or have it as well). This one, made with ground hazelnuts instead of flour, is light and luscious.
Ingredients
5 5 oz 125 g
Method
Heat the oven to Gas Mark 4/350°F/180°C. Lightly oil a large swiss roll tin measuring approximately
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This is a really good recipe! I used chocolate buttercream inside to make it even more chocolaty. It did crack a lot, but the author is right - it just makes it look even more like a real log. I love the fact that it’s also naturally gluten free.
Are you are doing a battle of the Yule Logs? 😀
So glad you like this Sophie. Good idea to add the chocolate buttercream, and sometimes I use my thick cranberry sauce made with orange juice instead of the apricot jam. I still have those two little birds which I used for the photograph in the first edition (of many) of Cooking for Christmas in 1978! HAPPY CHRISTMAS