Yule Log with Chocolate Cream

Ingredients

• 7 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla
• 4 teaspoons corn starch
• 1 tablespoon citrus zest (lemon and orange zest)
• 3/4 cup sifted flour
• 3 tablespoons raw cocoa
• 1 teaspoon baking powder
• a pinch of salt
• Chocolate cream:
• 4 tablespoons cocoa
• 1 can condensed milk 375 grams
• 1 cup butter at room temperature
• 1/2 cup powdered milk
• ground hazelnuts - optional
• syrup or sugar syrup for brushing the cake
• For the Yule Log with buttercream link see: Yule Log with Buttercream

Method

1. Whisk all the ingredients together at the highest speed.
2. Place the chocolate cream in the fridge to cool.
3. Beat the eggs with the vanilla, citrus zest and sugar until you have a thick creamy mixture—beat for 7 to 10 minutes, then turn off the mixer and add the sifted dry ingredients in stages.
   Timers: 10 min
4. Fold the ingredients with a spoon from the bottom up, taking your time.
5. Pour the batter into a medium baking tray lined with parchment paper.
6. Bake the tray in a preheated oven for 12 minutes at moderate heat.
   Timers: 12 min
7. After baking turn off the oven and leave the cake inside for only 3 minutes—be careful not to leave it too long or the sponge will become firm.
   Timers: 3 min
8. Roll the slightly thin sponge into a roll using a damp towel and let it cool and rest completely.
9. Then carefully unroll the cake, brush it with syrup and spread the chocolate cream, then roll it again like a roulade.
10. Frost the Yule Log with chocolate cream on all sides.
11. Decorate the Yule Log as desired and place it in the refrigerator to firm well before serving.