Christmas Yule Log with Chestnuts

For the Cake (for the base)

• 6 large eggs
• 150g icing sugar
• 150g self-raising flour
• 1 teaspoon vanilla extract

For the Ganache

• 600ml heavy cream
• 550g dark chocolate (approx. 55-59% cocoa solids)
• 1 teaspoon honey

For the Chestnut Mousse

• 200ml heavy cream 35% fat
• 30g icing sugar
• 200g sweet chestnut puree (150g roasted chestnuts & 50g sugar)

Decoration:

• Chocolate Flakes
• Candied Chestnuts

For the Coating:

1. Chop the chocolate into small pieces. Heat the heavy cream and pour it over the chocolate.
2. Let it sit for 2-3 minutes and stir until fully combined. Leave in the fridge for at least 8 hours. Put it in the mixer and whip with the whisk attachment until fluffy.
3. Preheat the oven to 200°C.

For the Cake:

4. In a large bowl, beat the eggs, sugar, and vanilla very well until you have a light, fluffy mixture. Using a spatula, gently fold the flour into the egg mixture with light, large movements until combined. Be careful not to overwork the mixture, as the air will escape. Spread the mixture onto a rectangular baking tray lined with parchment paper.
5. Bake on the middle rack of the preheated oven for 8-10 minutes, or until a toothpick inserted comes out clean. Place a sheet of parchment paper on your work surface and sprinkle icing sugar over it.
6. Carefully turn the cake onto the paper and remove the parchment paper it was baked on. Sprinkle with a little more icing sugar and roll up lengthwise, rolling the baking paper in with it, and let it cool.

Chestnut Mousse:

7. Whip the heavy cream with the icing sugar until it forms whipped cream.
8. Add the chestnut puree.
9. Whip again until you have a light chestnut mousse.

Assembly:

10. Unroll the now-cold roll and remove the paper. Spread 1/3 of the whipped ganache all over. Spread the chestnut mousse on top and roll up lengthwise to form a large cylinder. Cut off about 1/5 of the cylinder diagonally. Transfer the large piece of cake to a serving platter and turn the small piece you cut onto the middle of the large cake to create a branch.
11. Put the remaining whipped ganache into a piping bag fitted with a star tip. Pipe long, thick lines along the length of the cake, completely covering it so that it resembles tree bark. Cover each end with a little cream.
12. Sprinkle with a little icing sugar and decorate as desired.