Sadly, a pesky ‘may contain’ warning stands between me and a lust for a certain well-known chocolate orange treat. Fortunately, this recipe has satiated that craving for many years now and I’ve never looked back! There are also a few alternative orange-flavoured chocolates available this time of year, which are perfect for adorning your chocolate orange yule log.
Ingredients
For the chocolate icing
Method
- Preheat the oven to 180°C fan / 200°C / 400°F. Grease a 33 x 23cm (13 x 9in) Swiss roll tin (pan) and line with non-stick baking parchment.
- In a large mixing bowl, whisk together the sugar, eggs and orange extract until light and a little frothy – I use an electric hand whisk. Sift in the flour, xanthan gum and cocoa powder. Fold into the mixture carefully until fully combined. Gently pour the mixture into the prepared Swiss roll tin, ensuring it spreads right to the edges and is as even as possible.
- Bake in the oven for about 9 minutes. The sponge should have come away a little bit from the sides of the tin and be slightly risen.
- Remove from the oven and very carefully invert it onto another piece of baking parchment that’s lightly dusted with icing sugar. Carefully peel off the parchment that was on the bottom in the oven. While the sponge is still warm, roll the sponge up from a short side, with the dusted parchment inside it as you roll, into a log shape. Leave to cool completely. I usually put something heavy against it to ensure it stays fairly tight and doesn’t unroll itself.
- While the sponge is cooling, make the icing. Place the butter in a stand mixer (or in a large mixing bowl if using an electric hand whisk) and mix on a high speed for 5 minutes, until a much paler yellow. Add the icing sugar in 2 stages, mixing each addition for 3–5 minutes before adding the next. now add in the melted, cooled chocolate and mix until fully combined, followed by the orange extract.
- Carefully unroll the sponge and remove the baking parchment. Spread a layer 1cm (½in) thick of the icing on the unrolled sponge, leaving a 5mm (¼in) clear border around the edge. Carefully roll the sponge back up, as tightly as you can for the best swirl, and transfer to a serving board.
- Cover the rolled up sponge with the remaining icing and use a fork or sharp knife to make a bark-like pattern. optionally dust with icing sugar for a snowy finish, and top with some chocolate orange chocolates. Slice to reveal the swirl and serve.
Freezable: Once cooled and iced, slice and freeze in an airtight container for up to 3 months.
Photography credit: Hannah Rose Hughes
