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Christmas Roulade

Image of Christmas Roulade

280 g (9 oz) plain chocolate
1 piece of stem ginger plus 2 tablespoons syrup
4 eggs, separated
125 g (4 oz) caster sugar
600 ml (1 pint) double cream
60 g (2 oz) milk chocolate polka dots
1 Flake bar
2 bags of gold chocolate coins
Cocoa powder, for dusting


Serves: 8


1 Preheat oven to 180°C (350°F/ Gas 4). Grease and line a 30 X 20 cm (12 X 8 in) Swiss roll tin with greaseproof paper.

2 Break up 125 g (4 oz) of the chocolate and put in a bowl. Stand the bowl over a saucepan of simmering water. Leave until melted, stirring frequently.

3 Finely chop the ginger. Whisk together egg yolks and sugar until pale and creamy. Fold the melted chocolate into the creamed mixture with the ginger and syrup.

4 Whisk egg whites until they stand in peaks. Using a metal spoon, fold a quarter into chocolate mixture. Carefully fold in remainder.

5 Spread the mixture evenly into the prepared tin and bake for 15-20 minutes, until just firm. Cover with a tea-towel to prevent the roulade from drying out and leave to cool for about 20 minutes.

6 Whip 300 ml (½ pint) of the cream and fold in polka dots. Turn roulade out of tin on to a sheet of greaseproof paper and peel away paper. Spread with the cream mixture. Roll up the roulade carefully but do not roll up too tightly and do not worry if it cracks. Transfer to a rectangular plate or cake board. Cut log in half widthways then open out slightly as though broken in half.

7 Break up remaining chocolate and put in a saucepan with the remaining cream. Heat gently until chocolate has melted. Chill.

8 Whip the chocolate mixture until just beginning to stand in peaks then spread over both the logs. Break up the Flake bar and scatter over top. Scatter coins between and in front of logs, then dust generously with cocoa powder. Store the Yule Log in an airtight tin for up to 3 days.

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