Chocolate sponge yule log by Paul Hollywood - FAB
Paul Hollywood shares his version of this French classic. It's a decadent - with the inclusion of chestnut puree and brandy. Give it a good today!
Ingredients
- 5 eggs, separated
- 150g caster sugar, plus extra to taste
- 60g cocoa powder
- 1 x 415g tin of chestnut puree
- 2tsp brandy
- 300ml double cream
- 100g dark chocolate, (minimum 60% cocoa content), melted
- Icing sugar, for dusting
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