Chocolate Christmas Yule Log
300g milk chocolate, broken into squares
6 large eggs, separated
175g golden caster sugar
4 tbsp chocolate spread
Step 1: Preheat the oven to 180°C. Line with baking paper and grease a Swiss roll tin (28-38cm).
Step 2: Melt 175g of the chocolate and stir until smooth.
Step 3: Whisk the egg yolks and sugar with an electric whisk to create a mousse-like texture. Then add the melted chocolate and whisk again.
Step 4: In another bowl, whisk the egg white to soft peaks. Stir a little into the chocolate mixture before folding in the rest. Pour into the lined baking tin and bake for 20-25 minutes.
Step 5: Once baked, leave to cool for 10 minutes before covering with a wet tea towel. Once cooled, chill for between 2-12 hours.
Step 6: To make the filling, mix your chocolate spread of choice with the mascarpone until smooth. Cover and chill until needed.
Step 7: Carefully remove the roulade from the baking paper and tray before leaving it to thaw until room temperature. Fill with half of the chocolate mixture and roll.
Step 8: Melt the remaining chocolate and allow to cool for 10 minutes. Pour onto a lined baking tray and smooth it out using a spatula. Chill for 10 minutes and then tear into bark-like pieces. Chill for a further 15 minutes.
Step 9: Spread the remaining chocolate mixture over the roulade, then arrange the chocolate bark on top. Chill for one hour.
Dust with icing sugar to serve.