Chocolate Yule Log


For the Swiss roll:
6 eggs
200 ml sugar
100 ml flour
100 ml corn flour
3 tablespoons cocoa
1 teaspoon baking powder

For the filling:
200 ml whipped cream
200 ml cherry jam
100 grams Arla natural cream cheese
100 grams white chocolate

For the frosting:
200 grams Arla natural cream cheese
200 ml icing sugar
100 ml pomegranate seeds
25 grams white chocolate



Preheat oven to 225°C. Line a baking sheet with parchment paper. Beat the eggs and sugar until thick and creamy. Mix the dry ingredients and pour over the egg mixture. Carefully fold the batter and pour onto the baking sheet. Distribute evenly. Bake for 7 minutes. Sprinkle a sheet of parchment paper with icing sugar. Remove the cake from the oven, put it on the parchment paper and let it cool.

Meanwhile, beat the whipped cream until you get the desired consistency and then mix in the cream cheese. Break the white chocolate into pieces and carefully melt in the microwave. Add the melted chocolate in the cream cheese mixture. Spread the chocolate cream cheese filling and finally the cherry jam on the cake, leaving a 5 cm border. Using parchment paper, wrap the Swiss roll, and then wrap it with cling film and leave in the fridge.

For the frosting, beat cream cheese and powdered sugar together. When the Swiss roll is firm, remove the cling film. Frost with the cream cheese mixture and garnish with the pomegranate seeds.