Belgian Chocolate Yule Log

Dark chocolate sponge, covered generously with butter icing and sprinkled with edible gold dust.

£15.00 Serves 8-10 (1000g)

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Liz’s 3 golden rules of frozen puddings:

Liz Dove has been our pudding maestro since the beginning of COOK, so there's not much she doesn't know about frozen puddings. These are her 3 golden rules:

The traditional decoration is fresh holly, but some fresh berries look great too (and, at least, are edible)
- Remove all packaging when frozen: Always take your pud out of its box and put it on your serving plate while it’s still frozen.
- Serve at the correct temperature. Some puds are best served at room temperature. Others are best chilled. Check the instructions on the packaging.
- Slice with a hot knife. Dip your knife in hot water to get a lovely, smooth slice.

How We Make It At Our Kitchen

Our pudding chefs make a moist dark chocolate sponge with Belgium cocoa, which is rolled up with a chocolate icing made with lots of West Country butter and Belgium chocolate
Then we make the log markings with a fork (there’s probably a special tool for this but we find a fork works just fine!) before adding a smattering of gold dust

Nutrition

Typical Values	Per 100g	Per Portion
Energy (kJ)	1,773	1,968
Energy (cal)	424	471
Protein (g)	7.5	8.3
Carbohydrate (g)	49.7	55.2
of which: sugars (g)	39.3	43.6
Fat (g)	21.1	23.4
of which are saturates (g)	12.4	13.8
Fibre (g)	2.6	2.9
Sodium (g)	0.22	0.25
Salt (g)	0.55	0.625

Please Note: The details above are correct as of 5 December 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Icing Sugar (Tricalcium Phosphate) (23%), Free Range Pasteurised Whole Egg, Salted Butter (18%) [Milk], Caster Sugar, Belgian Cocoa Powder (13%) (Acidity Regulator: Potassium Carbonate), Self-Raising Flour (Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamine Hydrochloride), Sodium Carbonates, Calcium Phosphates), Whole Milk, Chocolate Powder (Cocoa Mass, Skimmed Milk Powder, Sugar, Fat-Reduced Cocoa Powder, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring), Edible Gold Glitter (Gum Arabic, Potassium Aluminium, Colour: Iron Oxide, Preservative: Potassium Sorbate).

Please Note: The details above are correct as of 5 December 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

Serves 8-10

DEFROST TO SERVE

Defrost Instructions:

It is very important to remove the dessert from all packaging and place on a serving dish whilst it's still frozen. You'll find it much easier to handle. Defrost for 8-10 hours in the fridge or 4-5 hours at room temperature. Eat as soon as possible once thawed. In the unlikely event of there being any leftovers, keep in the fridge and eat within 48 hours.

Please Note: The details above are correct as of 5 December 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens
Gluten, Milk, Eggs
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 5 December 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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