Malted chocolate yule log

Method

• step 1

  Heat the oven to 180C/160C/gas 4. Butter a 35 x 25cm swiss roll tin and line with baking parchment. Put the egg whites in a large, clean bowl (they won’t whip well if the bowl has any residue) and beat using an electric whisk on medium speed. Gradually add half the brown sugar, 1 tbsp at a time, until the egg whites reach medium peaks.

• step 2

  Tip the egg yolks into a large bowl with the remaining brown sugar and whisk using an electric whisk for 4-5 mins until pale and fluffy. Sift in the cocoa powder, plain flour, malt powder and a pinch of salt, then fold to combine. Add a large spoonful of the whipped egg whites and beat in to loosen, then fold in the rest of the whipped egg whites in two additions.

• step 3

  Pour the batter into the swiss roll tin and gently smooth out to the edges using a spatula or palette knife. Bake for 12-14 mins until just set.

• step 4

  While the sponge bakes, sprinkle some golden caster sugar over a large sheet of baking parchment. When the sponge is cooked, turn it out onto the sugared parchment and peel away the other sheet of parchment that you used to line the tin. Cover with a clean tea towel and leave to cool completely.

• step 5

  When the sponge has cooled, score a line across one of the shorter ends using a small, sharp knife, then use the parchment to help you tuck and roll it into a tight spiral. Set aside.

• step 6

  Put all the filling ingredients in a large bowl and beat using an electric whisk – you want it to be light and airy, not dense, so it may be easier to finish whipping by hand for more control. Will keep chilled for a day.

• step 7

  If you’re making the snowflake decorations, melt the white chocolate in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn’t touch the water), or in short bursts in the microwave. Line a large baking sheet with baking parchment. Spoon the melted white chocolate into a piping bag and snip off the end to make a very small opening. Pipe snowflake or star shapes over the sheet of parchment, then chill until set.

• step 8

  For the ganache coating, put the dark chocolate in a small heatproof bowl. Warm the cream in a small saucepan over a low heat until just steaming, then pour this over the chocolate. Leave to stand for 1 min. Stir using a spatula until smooth and glossy. Leave to cool and thicken a bit. Will keep chilled for up to a day.

• step 9

  Gently unravel the sponge, then spread the filling evenly to the edges, leaving the edge furthest from you clear. Roll the sponge back up to enclose the filling, then transfer to a serving platter or cake board.

• step 10

  Spread the ganache over the yule log using a palette knife. Chill for 30 mins, then decorate with the white chocolate snowflakes, if using. Best eaten the day it's made.