Preheat the oven to 190℃ (180℃ fan)/400°F/gas mark 5. Grease and line a 25x38 cm (10x15in) Swiss roll tin with baking parchment. Place 6 eggs and 175g (¾ cup) caster sugar in a mixing bowl and whisk until very thick and creamy. The mixture is ready when it leaves a trail for about 10 seconds after lifting out the whisk.. How to make Chocolate Yule Log. To start, make the ganache topping because it has to cool down for a few hours. Heat the double cream and butter together on a low heat, then add dark chocolate and mix until it is smooth and glossy. Set aside to cool. For the sponge, use an electric mixer to whisk up the eggs and caster sugar for about 8 minutes.

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Method. For the sponge, preheat the oven to 180°C/fan160°C/gas 4, then grease and line 2 x 25cm x 38cm Swiss roll tins. Put the eggs, egg white, sugar and a pinch of salt in a mixing bowl and place over a pan of gently simmering water, whisking continuously for 6-7 minutes until light, voluminous and thickening.. Preheat the oven to 200°C (180°C fan oven, 400°F, gas 6). Grease and line the base of a 25 x 38cm (10 x 15 inch) Swiss Roll tin with baking parchment. 2. Working on one sponge at a time, whisk 4 eggs with 75g caster sugar for 4-5 minutes until thick, pale and the consistency of lightly whipped cream.