In ancient custom the yule log was originally a huge log burned slowly throughout the Christmas season. One end of the log would be placed in the fireplace and the rest stick out into the room. The log was slowly fed into the fire over the course of several days until it was completely consumed. It is now symbolised by the chocolate Christmas Yule log.

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CHOCOLATE YULE LOG Serves 8-10
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INGREDIENTS
For the Cake Roll
3 eggs, separated
1/2 cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
2 tablespoons cornstarch
1 tablespoon butter, melted

For the Butter Cream
1/3 cup sugar
1/4 cup water
3 egg yolks
3/4 cup butter

For the Finishing
10-ounce jar of currant jelly
2 tablespoons of cherry brandy
Green food coloring
Powdered instant coffee
3, 1oz. size squares of unsweetened chocolate

PREPARATION

Line an 11-by-16-inch jelly-roll pan with butter paper and set aside.

Pre-heat the oven to 400 F

Separate the eggs. Combine the yolks and sugar in a large bowl and beat until very light and the mixture makes “ribbons”. Mix in the flour and cornstarch.

Beat the whites with an electric beater until form firm shiny.
Using a rubber spatula, fold the whites into the yolks, as quickly as possible so as to avoid graininess.

Fold in the melted butter and pour into the prepared pan, smoothing the batter evenly.

Bake in the oven for 12 to 15 minutes, or till the roll begins to shrink from the sides of the pan.

Remove and cool for 30 minutes. Then cover with a wet towel and refrigerate until ready to use. Keep the towel damp.

Now the butter sugar - Combine the sugar and water in a saucepan. Bring to a boil. Boil for 4 minutes on medium heat.

Place the egg yolks in a bowl.

Add the sugar syrup very gradually, beating constantly with an electric beater. Keep beating for another 5 minutes to give texture and consistency to the mixture and then place in a pan of cold water and continue beating until cool.

Add the butter, bit by bit, beating in each addition thoroughly. When all the butter has been added, the butter cream should be firm enough to hold a shape. Cover and refrigerate if not using immediately but remember to bring to room temperature before using. If the cream curdles during the addition of the butter, heat it slightly over hot water and work with a whisk to combine together again.

The Finishing…

Spoon the currant jelly into a bowl and beat with a fork.

Mix the brandy with 1 tablespoon of water and sprinkle all over one side of the roll.

Spread the jelly over the entire surface of the roll. Roll up tightly with the seam side down.

Take 1 1/2 tablespoons of the butter cream; add a few drops of the green food coloring, and mix well. Set aside.

Dissolve 1 tablespoon powdered instant coffee in 1/2 teaspoon water. Stir into 1/3 cup of the butter cream. Set aside.

Melt the chocolate over hot, not boiling, water. Stir the melted chocolate into the remaining cream. With a spatula, spread the chocolate crème thickly over the top and sides, but not the ends.

Then draw the tines of a fork down the full length of the roll, sides and top, to simulate tree bark.

Coat the ends of the “log” with the coffee-flavored crème. With a paper cornet make a trimming of ivy with green crème over the “bark.” Scatter chopped pistachios over the top to make moss.

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