Preparing a Christmas tea party ~ month two

A month can go by so quickly! It is already the 25th of July and Christmas is only 5 months away. Last month, I started a new item in which I will be posting a recipe for a Christmas tea each month. This month I am posting a recipe that looks more complicated that it actually is. With this fabulous cake, you are sure to wow any guests. It is not only a great cake to see, it is also a wonderful tasting cake. Below is a photo of one I made. Chocolate lovers be prepared!

"Buche de Noel" (Yule Log)

for the cake:

3 eggs

1/2 cup sugar

1/3 cup cornflour

1 teaspoon baking powder

2 tablespoons cocoa

1/2 cup apricot jam

1 tablespoon brandy

1/2 thickened cream

for the frosting:

100 grams dark chocolate, chopped

1/4 cup sugar

1/4 cup water

2 egg yolks

2 teaspoons cocoa

60 grams butter

1/2 cup thickened cream

Grease a 25 cm X 30 cm Swiss roll pan, line with greaseproof paper; grease paper. Beat eggs in a small bowl with electric mixer until thick and creamy, gradually beat in the sugar, beat until dissolved between each addition. Carefully fold in sifted cornflour, baking powder and cocoa. Pour mixture into prepared pan; bake in a moderate oven (180C or 350F) for about 12 minutes or until sponge feels elastic to touch. Remove from oven, invert onto sheet of greaseproof paper that has been sprinkled with a little extra sugar. Peel lining paper from sponge. Roll from the short side, rolling the greaseproof paper inside, cool to room temperature. Unroll sponge, spread evenly with combined sieved jam and brandy, then spread with whipped cream, roll up again. Refrigerate roll several hours or overnight.

Cut a diagonal slice from the end of the roll. Place long piece of roll onto serving plate, press cut slice at the side to represent branch of log. Refrigerate log while making frosting.

Melt chocolate over hot water, cool, do not allow to set. Combine sugar and water in saucepan, stir over heat without boiling until the sugar is dissolved, bring to the boil, boil mixture uncovered for 2 minutes without stirring.

Beat egg yolks in small bowl with electric mixer until light and fluffy, gradually add the hot syrup in a thin stream while the motor is operating. Beat in chocola

te and sifted cocoa, then softened butter. Refrigerate for about 30 mintues or until frosting is spreadable. Whip cream, stir in 1/4 cup of the cream; refrigerate until required.

Spread frosting over log, mark with fork to represent 'bark'. Spread cream and frosting mixture over end of log. Refrigerate until required. Dust with icing sugar just before serving.