Gather your loved ones, because Yuletide is almost upon us! And what could be more fitting than a traditional chocolate Yule log? We’ll show you the easy way to create a decadently rich chocolate filling rolled in the fluffiest chocolate sponge. Oh … did we mention chocolate?

SERVES 6 // COOKING TIME 90 mins

INGREDIENTS
For the filling
225g dark chocolate, broken into pieces
2 eggs, separated
For the cake
6 eggs, separated
150g caster sugar
50g cocoa
Icing sugar, to dust

METHOD
For the filling
1. Place the chocolate in a double boiler over medium heat and stir with a spatula. When melted, remove from the heat and allow to cool to room temperature.
2. Beat the egg yolks into the chocolate.
3. In another bowl, beat the egg whites until stiff peaks form. Fold into the chocolate. (Be careful not to overmix.)
4. Cover the bowl and place in the fridge.
For the cake
1. Preheat oven to 180°C and grease a 30 × 20 cm cake tin.
2. Place the egg yolks in a double boiler over medium heat. Whisk until they start to thicken slightly, then add the sugar. Continue to whisk for about 3 minutes, then remove from the heat.
3. Sift in the cocoa and mix.
4. In another bowl, whisk the egg whites until soft peaks form, then fold this into the yolk mixture.
5. Pour into the cake tin and bake for 20–25 minutes, until springy and puffy.
6. Remove the cake from the oven and leave to cool in the tin for 10 minutes, then turn out on to a sheet of baking paper dusted with icing sugar.
7. Spread half the filling over the cake. With the long side of the cake towards you, roll it up, away from you, using the paper to help you.
8. Spread the remaining filling over the outside of the cake and dust the top with the icing sugar.