CHOCOLATE SPONGE

1. Lightly grease a 240mm x 370mm baking tray with vegetable oil spray, then line the base and sides with baking paper. Set aside until required.
2. Heat the oven to 190°C, fan forced.
3. Place the eggs, in the shells, in a bowl of warm water to bring them to body temperature.
4. Crack the eggs into the bowl of a stand mixer fitted with a whisk attachment, add the sugar, and whip until light and creamy.
5. Meanwhile, sieve the flour and cocoa powder onto a sheet of baking paper.
6. Remove the egg mixture from the stand mixer and add the dry ingredients, a third at a time, gently folding through after each addition.
7. Pour the batter into the prepared baking tray and gently spread into an even layer.
8. Bake in the preheated oven for 7-8 minutes, until the sponge bounces back when gently pressed.
9. Slightly dampen a clean tea towel, lay it out flat onto your workbench, and sprinkle it with sugar.
10. While the sponge is still hot, flip it onto the sugar-coated tea towel and gently remove the baking paper.
11. Fold the end of the tea towel over the sponge and roll it into a tight log.
12. Set aside at room temperature to cool completely.

COFFEE CHOCOLATE CREAM

1. Soak the gelatine in a bowl of ice cold water. Once soft and pliable, gently squeeze to remove any excess water, then set aside until required.
2. Place the cream (A), vanilla, and salt in a small saucepan and heat until just before it begins to boil.
3. Place the sugar into a separate medium size saucepan over low-medium heat and allow to dissolve completely and caramelise.
4. Remove the caramel from the heat and carefully add the hot cream a small amount at a time while mixing to combine.
5. Once all the hot cream is incorporated, add the pre-soaked gelatin and stir until completely dissolved.
6. Pour the caramel over the white chocolate and whisk by hand until melted and incorporated.
7. Use the espresso function on the Jura Coffee Machine to produce 40ml of coffee.
8. Add the espresso followed by the cream (B) to the caramel ganache and whisk to incorporate.
9. Cover the surface of the coffee chocolate cream with plastic wrap and chill in the refrigerator for a minimum of 6 hours.

MERINGUES

1. Heat the oven to 80°C, without the fan if possible.
2. Place the sugar, egg whites, and cream of tartar into a heat-proof bowl over a saucepan of simmering water and whisk until the mixture reaches 60°C.
3. Transfer the mixture into the bowl of a stand mixer fitted with a whisk attachment and whip to create a meringue.
4. Remove from the mixer and fold in the sieved icing sugar and cornflour.
5. Transfer the meringue into 3 separate piping bags fitted with a saint honore, 8mm star, and 8mm round piping nozzles.
6. Lightly grease two baking trays, then line them with baking paper.
7. Pipe individual drops of meringue onto the line baking tray with each of the different nozzles.
8. Bake in the preheated oven for 60 minutes, or until crunchy.
9. Allow to cool completely at room temperature before storing in an airtight container until required.

CHOCOLATE LOOPS

1. Temper the dark chocolate by placing it in a microwave-safe plastic bowl and heat in 30-second increments, stirring in between, until it is melted halfway. Then, stir vigorously until completely melted.
2. Pour some of the tempered chocolate over a 200mm x 120mm rectangle of acetate and spread into an even layer with an angled palette knife.
3. Run a pastry comb through the chocolate to create individual lines.
4. After a few minutes, when the chocolate begins to set, gently fold the acetate to create a loop, pressing down to join the two ends.
5. Chill in the refrigerator for 5 minutes, then set aside at room temperature until required.

CHOCOLATE BELLS

1. Temper the dark chocolate by placing it in a microwave-safe plastic bowl and heat in 30-second increments, stirring in between, until it is melted halfway. Then, stir vigorously until completely melted.
2. Transfer the tempered chocolate into a piping bag and fill each cavity of a 30mm half sphere chocolate mould. (Note: A minimum of 10 half spheres are required, but it’s recommended to make extra). Tap the mould on the surface of your workbench to dislodge any air bubbles, then turn the mould upside down over a sheet of baking paper and tap the side with the handle of a metal scraper.
3. Scrape the surface clean while holding the mould upside down. Then, place the mould upside down onto a clean sheet of baking paper and allow to stand for 10 minutes before scraping the surface of the mould one final time.
4. Place into the refrigerator for 8-10 minutes, then allow to come back to room temperature before unmoulding.
5. Warm a baking tray in an oven preheated to 50°C.
6. Use the warm tray to slightly melt the edges of the chocolate half spheres, then join them together.
7. Place into the refrigerator for 5 minutes before bringing back to room temperature.
8. Use a warmed knife blade to create a cross on top of the chocolate spheres, removing the melted chocolate from the blade as you go.
9. Brush the chocolate bells with gold lustre dust, then set aside until required.

ASSEMBLY

1. Gently unroll the prepared chocolate sponge and discard the top sheet of baking paper.
2. Place the chilled coffee chocolate cream into the bowl of a stand mixer fitted with a whisk attachment and whip to a medium peak.
3. Spread approximately two-thirds of the whipped cream evenly over the sponge, leaving a 10mm edge at the end that you will be rolling toward.
4. Place the remaining cream in the refrigerator until required.
5. Sprinkle the chopped hazelnuts over the cream on the sponge.
6. Starting from the curled edge, use the baking paper to lift and roll the sponge into a tight log. Place a ruler where the two ends of the baking paper meet, angle it toward the bottom of the cake, and push it inwards while pulling the bottom edge of the baking paper to tighten the roll.
7. Chill in the refrigerator for a minimum of 20 minutes before removing the baking paper.
8. Spread the remaining coffee chocolate cream over the surface of the chilled yule log, then use a palette knife to create horizontal lines through it.
9. Use a hot serrated edged knife to trim the ends of the yule log.
10. Transfer the yule log onto a serving plate.
11. Decorate the top of the yule log with the prepared meringues, chocolate Christmas bells, and chocolate loops.

Note: Prior to decorating, the yule log can be stored in the refrigerator for up to 3 days. Once decorated, serve immediately.

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