Be inspired by a French favourite and treat your family to Eric Lanlard’s chocolate and chestnut yule log.
- Egg white, three
- Egg yolk, four
- Caster sugar, 130g
- Unsalted butter, 100g
- Plain flour, 100g
- Baking powder, 2tsp
- Dark rum, 50ml
- Double cream, 100ml
- Creme de marrons, 400g (or any alternative chestnut puree)
- Dark chocolate, 150g
- Icing Sugar, 2tbsp & for dusting
- Chocolate shavings
- Marrons glacés, halved
To make the sponge
Preheat the oven to 220°C/gas mark 7. Cover a baking sheet with silicone paper or a silicone rubber mat. To make the sponge, beat the egg whites until they form stiff peaks then gradually add 50g of the caster sugar.
In a separate bowl, beat the egg yolks with the remaining caster sugar until the mixture is white and fluffy. Melt 50g of butter and stir this in. Sift in the flour and baking powder, then fold. Mix in a little of the whipped egg whites, then gently fold in the remainder.
Spread the mixture on to the silicone on the baking sheet with a palette knife. Bake for approximately ten minutes, checking all the time to ensure it does not burn.
Remove the sponge from the oven and cover with a damp tea-towel to prevent it drying out.