Merry Christmas!

We wish you a Merry Christmas; we wish you a Merry Christmas; we wish you a Merry Christmas and a happy new year…..! And it’s that time of the year again for the whole family (kids and grownups alike) to come together, decorate a Christmas tree, exchange gifts and celebrate the most awaited end of the year festival – Christmas!

The chef of the house is usually seen elbows deep in cookie dough, with a batch or two of fudge already made and the heavenly smell wafting throughout the house. But at the same time pondering over what other sweets can one whip up to celebrate the birth of Lord Jesus!

Today SOUL, along with Chef Aman Tandon (of Pride hotels), brings to you a very traditional dessert, ‘yule log’, commonly known by its French name “Buche de Noel”. Traditionally, Buche de Noel is decorated with confectioners’ sugar to resemble snow on a Yule log, hence its nickname ‘yule log’.

Since festivity means sweets, lots and lots of sweets, why not also make a traditional Christmas dessert this year for your family.

Ingredients:

For The Sponge

50 gm cocoa powder
200 g   Maida, plus
1tsp baking powder
8  large eggs
200g  caster sugar,

For the Icing

500g dark chocolate

300g double cream
75g icing sugar – to taste

For the filling

200 g cashew nut, almonds, raisins, apricots caramelized.
50 gm each of white and dark chocolate chips

Method:

1) Preheat the oven to 200 c. Line a sponge baking tray with baking paper.
2) Sift the cocoa, flour and baking powder into a bowl.
3) In a large mixing bowl, whisk together the eggs and sugar until they are thick, creamy and have doubled in volume. This will take at least 5 minutes.
4)  Gently fold in the flour and cocoa mixture with a large metal spoon, taking care not to knock out too much air. Pour into the tin.
5) Place in the oven for 40 minutes, until the sponge is just firm to touch. Remove from the oven and leave to cool in the tin for a couple of minutes before turning out onto baking paper to be dusted with caster sugar.

Belgian Chocolate Icing:

1) Gently melt the chocolate over a pan of simmering water or in the microwave. Leave to cool slightly.
2) Blend in the double cream and icing sugar. Mix in the melted chocolate and leave to cool to room temperature. The mixture will thicken as it cools.
3)  Spread over the cold sponge sheets and mix in caramelized dry fruits and chocolate chips, and carefully roll the sponge to form a log shape. Transfer to a serving plate.
4) Spread the icing over the sponge with a palate knife and use a fork to create a bark effect. Add other festive decorations.

SOUL tip: Forget (temporarily) all the calories that you are going to consume and enjoy fully the spirit of Christmas. SOUL wishes all its readers a Merry Christmas!

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