Snowy chocolate yule log

(10 ratings)

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Snowy chocolate yule log
Snowy chocolate yule log
  • Serves: 8-10

  • Prep time:

  • Cooking time:

  • Total time:

    plus cooling
  • Skill level: Bit of effort

  • Costs: Cheap as chips

Essentials recipe Snowy yule log made with chocolate cream rolled in a soft sponge covered with a cheat's marshmallow frosting


For the sponge:
  • 3 medium eggs
  • 100g caster sugar
  • 55g plain flour
  • 55g ground almonds
  • ½tsp baking powder

For the filling:

  • 150ml double cream
  • 200g chocolate, melted
  • 2tbsp liqueur (pick your favourite)
  • 2tsp vanilla paste
  • 125g Marshmallow Fluff
  • 150g full-fat cream cheese
  • Cocoa, to dust

You can find Marshmallow Fluff in major supermarkets, or online at – add a few jars to your Christmas orders, as it makes a great gift for a sweet tooth.


  1. Heat oven to 180°C/gas mark 4. Grease and line a 20x30cm Swiss roll tin.
  2. In a large bowl, whisk eggs and sugar with an electric hand whisk for 3-4 mins, until thick and pale – it should leave a trail when the beaters are lifted from the mix. Sift in the flour, almonds and baking powder, then fold in gently. Spoon into the tin, smoothing the surface. Bake for 12-15 mins, until golden and slightly springy to the touch. Cover with a tea towel and leave to cool.
  3. Whip cream to soft peaks, add melted chocolate, booze and 1tsp vanilla and whisk to combine. In a separate bowl, whisk together the Marshmallow Fluff, cream cheese and rest of vanilla.
  4. Turn the cake out onto a large sheet of baking paper, dusted with icing sugar, peel off the cooking paper. Spread with the chocolate cream, leaving a 3cm margin along one of the short edges, then roll up gently from the opposite edge, using the baking paper to help you. Transfer to a serving plate. Dollop over the cream cheese frosting, smooth with a knife then use to create a bark effect on the surface. Dust with a little cocoa powder and serve, or chill for up to 24 hrs, loosely covered.

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