Chocolate Yule Log
with Baileys Caramel Sauce Ricotta Cream Filling | Alcohol Free
This year, we’ve made it easy to choose the festive dishes you want, at a time to suit you. This Chocolate Yule Log, also known as a 'bûche de Noël', is a sumptuous chocolatey dessert to enjoy once dinner has been served, filled with a Baileys salted caramel ricotta cream. Pair with a main, add sides to fill the table and select a starter to finish off your festive feast this Christmas!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½ pack(s)
Devil's Food Cake Mix
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
100 grams
Ricotta Cheese
(Contains Milk)
75 grams
Baileys Caramel Sauce
(Contains Milk May contain Milk)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
3 unit(s)
Egg
85 milliliter(s)
Water
2 tbsp
Vegetable Oil
1 tbsp
Icing Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 200°C/180°C fan/gas mark 5. Line a baking tray with baking paper. TIP: Use a baking tray that is approximately 27 x 38cm in size, with at least 2cm high sides.
b) In a large bowl, whisk the eggs (see pantry for amount) until thick, pale and foamy, 4-5 mins. TIP: If you have an electric whisk this will only take 1-2 mins.
c) Add the cake mix (see ingredients for amount), water and vegetable oil (see pantry for both amounts) and whisk until smooth and combined, 1-2 mins.
d) Pop the cake mixture into the lined baking tray and spread to the edges. Pop onto the middle shelf of your oven and bake until risen and a skewer placed into the centre comes out clean, 6-9 mins.
a) While the cake bakes, lay a large piece of baking paper flat on a flat surface. Sprinkle the sugar (see pantry for amount) evenly over the baking paper.
b) Once the cake is baked, allow the cake to cool for 1 min or until it's safe enough to handle, before running a knife around the edge of the cake to detach any that has stuck to the baking tray.
a) Carefully flip the cake upside down onto the sugar-covered baking paper. Remove the top piece of baking paper that is attached to the cake.
b) Starting at one of the short ends, tightly roll the cake with the sugar-covered baking paper, using gentle pressure to ensure there are no big gaps.
c) Once rolled up completely, twist the ends of the baking paper to ensure the cake does not unravel, then set aside to cool completely, 45-60 mins.
a) Meanwhile, in a medium bowl, combine the ricotta and the Baileys caramel. Pop into the fridge util the cake is cool.
b) Once the cake is completely cool, gently unroll it. Spread the caramel ricotta over the cake.
c) Re-roll the cake in on itself (without the baking paper) to enclose the filling, then pop onto your serving plate and into the fridge. TIP: Lay the cake seam down to stop it from unrolling.
a) Meanwhile, in a small saucepan, combine the chocolate chips and creme fraiche. Pop on medium heat until the chocolate has melted, 2-3 mins. Allow to cool, 10-15 mins.
b) Remove the cake from the fridge and slowly pour over half the melted chocolate ganache.
c) Using the back of a spoon, gently spread the chocolate ganache over your cake, then pour over the remining ganache and spread over the cake, ensuring it is fully coated.
a) Pop into the fridge to set slightly, 15-20 mins. TIP: As the chocolate ganache cools in the fridge it will become less runny, if any of your ganache has run off the cake you can spoon it back on and spread it over again with your spoon.
b) Using a small sieve, dust over the icing sugar (see pantry for amount) to finish.
Enjoy!
