Chocolate Yule Log with Raspberry Mascarpone Filling

Ingredients:
For Cake (recipe adapted from HRH Mary Berry):
- 6 large eggs separated (both white and yokes are used)
- 3/4 cup sugar
- 2 tbsp milk chocolate melted
- 1/3 cup cocoa powder

For Filling:
- 250 mL whipping cream
- 500 g mascarpone cheese
- 2 tbsp raspberry jam
- 1 small container of fresh raspberries

For Decoration:
- approx. 3/4 cup of melted milk chocolate

Directions:
Line a large baking tray with parchment paper. Melt chocolate in the microwave in small intervals, stirring in-between. Pour over the parchment paper. Spread with the back of the spoon, making lengthwise strokes. (Here I apologize because I was taking photos without a memory card in the camera...oopsies). Leave to set in the fridge. Set aside remaining chocolate for cake.

Preheat oven for 350 F.

Line a jelly roll pan with parchment paper. I got mine here.

Whip egg whites into stiff peaks in a medium bowl. Add a quarter cup of sugar and whip stiff and glossy.

In a separate, larger bowl, combine the yokes and remaining sugar at high speed for 2-3 minutes. The yokes should become pale and grow in size. Add leftover chocolate and combine.

Add a third of the egg whites to the yokes and fold until combined. Add remaining egg whites, folding until there are no streaks and careful not to knock out all the air (volume).

Sift the cocoa powder and fold again until there are no streaks.

Pour batter into the jelly roll pan and bake for 20-25 minutes.

While the cake is in the oven prepare the filling. Whip the cream. Add the jam, cheese and raspberries. Stir until well combined. Ideally the filling should have raspberries of all sizes once its mixed.

When the cake comes out of the oven. Set aside for a few minutes on a cooling rack. Once the pan is cool enough, flip the cake onto the cooling rack and let cool for another couple minutes. While the cake is still warm, roll the cake onto itself, hold for a minute and release.

When the cake is cool to the touch, distribute the filling about 2 cm thick (I didn't quite do mine thick enough). Roll the cake. Add a dollop of filling on the serving tray for the roll which will hold it in place. Cover the roll in remaining filling.

Remove the chocolate from the fridge and break into pieces for the bark. You want all shapes and sizes, nothing too regular.Cover the cake in chocolate pieces as you desire.

Refrigerate, covered, until ready to serve.

Let me know if you make this recipe or what you are serving for dessert on Christmas.

xx jenn