Jamie Oliver’s chocolate yule log

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This chocolate yule log pairs a soft cocoa sponge with chestnut cream and a crisp honeycomb accent, making it rich without feeling clumsy. It is the kind of Christmas dessert that looks nostalgic on the outside and surprisingly layered once you cut into it.

Serves: 12 people

Ingredients

• Eggs – 4 large
• Powdered sugar – 75 g, plus extra
• Self-raising flour – 75 g
• Cocoa powder – 2 tbsp
• Vanilla extract – 2 tsp
• Caster sugar – 2 tbsp
• Ground cinnamon – pinch
• Sweetened chestnut purée – 250 g
• Whipping cream – 200 ml
• Runny honey – 1 tbsp
• Honeycomb pieces – 40 g
• Dark chocolate – 150 g
• Unsalted butter – 150 g
• Powdered sugar – 150 g

Method

Heat the oven to 180°C and line a shallow baking tray with baking paper.
Whisk the eggs with the powdered sugar until the mixture is pale, thick and airy, then fold in the flour, cocoa and vanilla.
Spread the batter thinly over the tray and bake until the sponge feels set but still supple.
Turn the sponge onto a sugared sheet of baking paper, peel away the old paper and roll it up while warm.
Whip the chestnut purée with the cream, honey, cinnamon and honeycomb pieces into a spreadable filling.
Unroll the sponge, spread over the filling and roll it up again tightly.
For the buttercream, beat the butter with the powdered sugar and melted dark chocolate until smooth, then cover the log and mark bark-like lines with a fork.
Chill until firm enough to slice and dust lightly before serving.