Christmas Chocolate Biscuit Yule Log
- 80 g butter softened
- 1 tbsp honey
- 200 g dark chocolate broken into chunks
- 120 g digestive crushed to small pieces
- 80 g mini marshmallows
- 200 g chocolate bonbons
For the chocolate frosting
- 110 g butter very soft
- 250 g cream cheese at room temperature
- 220 g icing sugar
- 30 g strong cocoa powder
- Line a 12cm wide deep small saucepan with a few layer of cling film. Alternatively, line a cake tin or a pudding bowl.
- Over a pan of simmering water, melt, in a bowl the butter, chocolate and honey until just melted. Stir to combine smoothly. Remove from the heat and keep at room temperature.
- In a large bowl, crush the digestive biscuits and add the marshmallows and chocolate bonbons.
- Pour over the melted chocolate and mix well until all coated.
- Pour the chocolate and biscuit mixture into the lined container or saucepan and flatten with a spoon. Set in the fridge or at room temperature overnight if needed.
- Store at room temperature for a few weeks tightly covered if needed.
- Once ready to serve, prepare the fudgy chocolate and cream cheese frosting.
- In a bowl, beat the butter until very soft and spreadable, slowly whip or beat if too heavy in the cream cheese until both are well combined. Using a whisk at this stage, slowly add the icing sugar and then the cocoa powder. Once smooth, transfer immediately 3 /4 of the mixture in a piping bag and let it settle in the fridge for 15 minutes. Keep the rest at room temperature.
- Place the biscuit cake on a platter, remove any cling film.
- Use the ¼ left in the bowl to cover the biscuit cake with a layer of frosting to smooth the biscuit cake on the top and edges.
- Then with the piping bag, pipe in a circular motion on the top then, shape a few roses around the edges (the knots of the bark ) then pipe from the base up randomly to represent the bark of a tree or create your own design. Decorate the cake with pine tree steam and holy and a few chocolates decoration if desired!
- Let it set for a while before serving. You can keep it for up to 2 days at room temperature in a cool area or keep it in the fridge a few or so.
I used a small deep saucepan of 900ml of countenance ! similar to a pudding bowl for matching size