Chocolate Yule Log

Name: Chocolate Yule Log
Prep time: 40 min
Cook time: 11 min
Total time: 51 min
Cuisine: France
Ingredients: 6 eggs; 150 g of granulated sugar; 100 g of flour; 50 g of cocoa powder; 200 g of dark chocolate; 250 g of crème fraîche (heavy); 50 g of powdered sugar; 1 tsp of vanilla extract

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This chocolate Christmas yule log is a rolled cocoa sponge cake filled with a smooth, glossy dark chocolate ganache. It is made the day before, which makes Christmas Eve easier, and serves eight.

Total time: 51 min
Prep: 40 min
Cook: 11 min
Rest: 2 h
Difficulty: Medium
Per person: €1.38

By the CookinBreak team

Ingredients 8

servings

Estimated cost €11.00

Equipment

Electric mixer
Whisk
Spatula
Parchment paper
Baking sheet
Rolling pin
Kitchen knife
Saucepan
Rectangular tart pan(silicone spatula)

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F. Line a baking sheet with parchment paper.

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Separate the egg whites from the yolks. Whisk the yolks with 100 g of sugar until frothy. Then add the sifted flour with the cocoa powder.

Beat the egg whites to stiff peaks, gradually adding 50 g of sugar. Gently fold them into the previous mixture.

Pour the batter onto the baking sheet, spread it evenly and bake for .

Meanwhile, melt the dark chocolate in a double boiler. In another saucepan, heat the heavy cream without letting it boil. Pour the hot cream over the melted chocolate, add the vanilla extract and stir until you have a smooth, glossy ganache.

Take the sponge out of the oven, turn it out onto a damp towel, peel off the parchment paper and gently roll it up with the towel. Let cool.

Unroll the cooled sponge, spread the ganache over the whole surface, then roll the sponge up again without the towel. Dust with powdered sugar, if you like.

Place the log in the refrigerator for at least before serving.

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Goes well with

🎅 Christmas: all recipes

As a starter

Scallop Carpaccio with Citrus

15 minEasy

As a main

5.0

Roast Chicken and Oven-Roasted Potatoes

1 h 20Easy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

280kcal

Protein5 g7%
Carbs30 g42%
Fat16 g51%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even moister yule log that is easier to roll, lightly soak the sponge with a syrup 🍯 before adding the ganache. Mix 50 ml of water, 50 g of sugar, and a tablespoon of rum or vanilla extract for an irresistible aroma.

Freezing : Can you freeze this recipe?

Yes

If the frosting is ganache-based or similar. Up to 1 month in wrapped portions, then thaw slowly in the fridge.

Storage : How long does it keep?

Keeps 2 to 3 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Can be made the day before for optimal flavor development and better hold.

Reheating : How do you reheat it?

Not applicable. Eaten cold or at room temperature after taking it out of the fridge (about 30 min).

Variations

Flavor the ganache with a little coffee or orange zest.
Decorate with powdered sugar as snow or chocolate shavings.
Replace the ganache with whipped cream for a lighter taste.

Mistakes to avoid

Rolling the sponge once it has cooled: roll it as soon as it comes out of the oven in a damp towel, then let it cool before filling.
Boiling the cream: heat it without boiling before pouring it over the melted chocolate.
Folding in the egg whites too roughly: add them gently to keep the sponge light.

Frequently asked questions

How do you roll a Yule log without cracking it?

As soon as it comes out of the oven, turn the sponge out onto a damp towel, peel off the parchment paper and gently roll it up with the towel. Let it cool rolled up, then unroll it to spread with ganache.

How do you make the ganache for the log?

Melt 200 g of dark chocolate in a double boiler. Heat 250 g of heavy cream without boiling it, pour it over the melted chocolate and add the vanilla extract. Stir until you have a smooth ganache.

How long does the Yule log sponge bake?

Spread the batter on a baking sheet lined with parchment paper and bake for 10 to 12 minutes at 180°C. The sponge is thin and bakes quickly: watch it so it stays soft and easy to roll.

When should you make a Yule log?

Make it the day before: after rolling the sponge filled with ganache, place the log in the refrigerator for at least 2 hours before serving. Dust with powdered sugar at the last minute, if you like.