Choc berry yule log

Instructions

1. For the chocolate cream: Place the cream (A), glucose and vanilla into a saucepan and bring to the boil.
2. Pour the hot liquid over the chocolate and whisk by hand until the chocolate has completely melted and incorporated. Add the cream (B) and mix to combine.
3. Cover with plastic wrap touching the surface and place into the refrigerator for 24 hours before assembling.
4. For the sponge: Heat the oven to 210°C (190°C, fan forced). Grease a 25 cm x 38 cm x 2.5 cm baking tray and line with baking paper.
5. Whisk the room temperature eggs and sugar with an electric mixer until light and creamy.
6. Sieve the flour and cocoa powder over a sheet of baking paper, then gradually add it to the egg mixture and gently fold through. Transfer into the prepared baking tray and gently spread into an even layer.
7. Bake in the pre-heated oven for 7-8 minutes, until the sponge bounces back when gently pressed.
8. Immediately after removing it from the oven, sprinkle the surface of the sponge with additional sugar. Place a sheet of baking paper, or a damp tea towel, on top and flip the sponge over. Remove the paper from the now-exposed bottom of the sponge. Sprinkle sugar over the sponge before flipping the sponge back upright.
9. Place a sheet of baking paper, or damp tea towel, over the surface and roll the sponge into a tight roll. Set aside to cool.
10. For the caramelised almonds: Heat the oven to 180°CC (160°C, fan forced).
11. Place the water and sugar into a saucepan and bring to the boil.
12. Scatter the almonds over a lined baking tray, then drizzle enough syrup over the top to just coat the almonds.
13. Bake in the pre-heated oven for 15-20 minutes, turning the nuts frequently, until golden in colour. Allow to cool at room temperature.
14. To begin assembly: Whip the chilled chocolate cream to firm peaks.
15. Unroll the prepared sponge and spread 3 quarters of the whipped cream over the surface. Scatter the berries over the cream layer.
16. Use the baking paper, or tea towel under the sponge, to lift the sponge as you roll it into a log, keeping it as tight as possible.
17. Place into the freezer for a minimum of 3 hours, or overnight. It can also stay in the freezer for up to a month at this stage. (Note: The remaining cream will be used in the Finishing step. Set aside in the refrigerator until required.)
18. For the glaze: Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted. Alternatively, temper the chocolate by placing it into a microwave-safe plastic bowl. Heat in the microwave in 30 second increments, stirring in between each addition of heat. Once the chocolate reaches 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
19. Add the oil and mix to combine. Lastly, add the chopped almonds and mix through. Use the glaze at 29-30°C.
20. To finish: Remove the yule log from the freezer and use a serrated edged knife to trim the ends.
21. Place the frozen cake onto a cooling rack over a tray with sides and pour the prepared gourmet glaze over the surface. Check there are no gaps (use run-off glaze to cover if needed). Before the glaze becomes too firm, trim the excess from around the base, then transfer the cake onto a serving plate. Place into the refrigerator for a minimum of 1 hour.
22. Use paper towel to gently remove any condensation from the surface of the glaze.
23. Spoon dollops of cream along the top of the yule log. Garnish with fresh berries, mint and a dusting of icing sugar.

• The caramelised almonds add texture to the chocolate coating; you could use roughly chopped cornflakes or rice bubbles instead.
• Store in the refrigerator for up to 2 days. Best eaten on the day of assembly.