This festive Yule Log makes a great Christmas dessert when you’re getting a bit over eating fruit mince all the time.
Ingredients:
Chocolate sponge:
- 3 eggs
- 40g caster sugar
- 80g self raising flour
- 25g cocoa powder
Chocolate ganache:
- 180g dark chocolate
- 300g silken tofu
Filling:
- Coconut yoghurt 250ml
- Cherries – 100-150g copped and stirred into yoghurt
Instructions:
Chocolate ganache:
- I make this ganache while the sponge is cooking in the oven (see below)
- Whisk/ blend the tofu in a bowl until smooth
- Melt the chocolate over a pan of boiling water
- Allow to cool slightly and add to tofu
- Mix together until smooth
Chocolate sponge:
- Pre-heat your oven to 180ºC
- Beat the eggs and sugar together for about 8 mins with an electric whisk, until thick and creamy
- Sift in the flour and cocoa powder
- Fold the added flour and cocoa powder into the mixture
- Tip mixture into a shallow swiss roll tin (33x22cm)
- Spread evenly and thinly, making sure to get into all 4 corners of the tin
- Bake at 180ºC for 10 mins
- Tip the sponge out of the tin onto another sheet of baking paper
- Roll up from short edge whilst warm (don’t worry if the sponge cracks, it will all be covered in ganache shortly!)
- Allow to cool
- Unroll and spread evenly with the yoghurt/ cherry mixture
- Roll up again
- Use a spatula to coat with the ganache
- Drag a fork lengthways along the log to mark the surface and give the appearance of bark
- Place in the fridge and allow to chill