If you live in Birmingham or the surrounding area’s you are probably no stranger to the Copthorne hotel (fun fact, before Mr moved here it’s the first hotel he booked and where we met!), it’s right next to the beautiful and infamous Birmingham Library and super close to Broad Street and Brindley Place.
But did you know it is home to an amazing Yule Log recipe? Ha, thought not. Michael Chambers has been working with Copthorne and Millenium hotel for the last year on some really cool recipes and menus. For this you will need a lot of chocolate. We used Cadbury because it’s another delicious thing Birmingham is famous for!
Michael’s recipe is as follows:
Ingredients
For the chocolate sponge
- 175g/6oz caster sugar
- 6 free-range eggs, separated
- 50g/2oz plain flour
- 175g/6oz Cadbury’s chocolate, melted
For the filling
- 150g/5oz sweetened chestnut purée
- 150ml/5fl oz double cream
- 50g/2oz mascarpone
- 75g/3oz cooked chestnuts, roughly chopped
- 2-3 tbsp icing sugar, for dusting
For the icing
- 100g/4oz icing sugar, plus extra for dusting
- 200ml double cream
- 150g/6oz Cadbury’s chocolate
For the full method click here: Yule Log Method
We recorded the whole thing:
