Description
A classic Christmas dessert, this Yule Log features a light sponge cake rolled with chocolate cream and decorated to resemble a festive log.
Ingredients
- 4 large eggs
- 100g granulated sugar
- 100g all-purpose flour
- 30g unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 150ml heavy cream
- 50g powdered sugar
- 1 teaspoon vanilla extract
- 200g semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- Optional: Powdered sugar for dusting, fresh berries for garnish
Instructions
- Preheat your oven to 180°C (350°F). Line a 10×15 inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar until pale and thick, about 5 minutes.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the chocolate ganache. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream and butter in a small saucepan until simmering. Pour the hot cream mixture over the chocolate and let it sit for 5 minutes, then whisk until smooth. Let it cool slightly.
- Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- Starting from one of the short ends, carefully roll up the warm cake with the towel inside. Let it cool completely.
- Once cooled, gently unroll the cake. Spread the chocolate ganache evenly over the cake, leaving a small border.
- Roll the cake up again, this time without the towel.
- Place the rolled cake on a serving platter. Use a fork to create bark-like texture on the ganache.
- Decorate with optional berries or a dusting of powdered sugar.
Notes
- Ensure your eggs are at room temperature for better volume when beating.
- Do not overmix the batter after adding the dry ingredients.
- Allow the ganache to cool enough so it is spreadable but not runny.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: French