Yule Log I

This is an extremely rich version of the traditional French Christmas cake, Biiche de Noel. It looks spectacular if it is carefully decorated, and is absolutely delicious to eat. It also makes an excellent dessert.

3 oz. sugar

2 tablespoons water -1/2- teaspoon cream of tartar

4 oz. unsalted butter, softened

3 oz. dark cooking chocolate, melted

2 large egg yolks, beaten until pale and thick

1 Chocolate Swiss Roll

5 fl. oz. double cream , stiffly whipped

In a small saucepan, combine the sugar, water, cream of tartar, butter and choc-olate. Set the pan over moderate heat and bring the mixture to the boil, stirring constantly. Reduce the heat to low and simmer the mixture for 2 minutes, stirring constantly. Remove the pan from the heat.

Place the beaten egg yolks in a medium-sized mixing bowl. Gradually pour the chocolate mixture on to the egg yolks, beating constantly with a wooden spoon. Continue to beat until the mixture begins to thicken. Allow the mixture to cool to room temperature.

Place the bowl in the refrigerator and chill for 20 minutes, beating occasionally or until the mixture is firm enough to spread.

Place the Swiss roll on a serving plate.

With a flat-bladcd knife, spread the icing thickly over the Swiss roll. Using a fork, rough up the surface of the icing to resemble the texture of a log and draw patterns, like knot-holes, on the surface of the icing.

Fill a forcing-bag, fitted with a plain nozzle, with the cream. Pipe the cream around the edges of the Swiss roll, and dot the surface with cream to resemble snow. Decorate the yule log with holly and traditional festive decorations and chill in the refrigerator until required.

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