Chocolate Yule Log
A rustic, homemade sponge cake rolled with rich chocolate filling, showcasing a moist, airy texture and a deep cocoa flavor. The process involves whipping eggs, folding in cocoa and flour, baking, and carefully rolling with filling to create a charming holiday treat. Its imperfect, textured appearance makes it as inviting as it is delicious.
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Calories: 350kcal
Servings: 8
Equipment
- Electric mixer
- Clean tea towel
- Offset Spatula
- Cooling Rack
Ingredients
- 4 large eggs fresh, at room temperature
- 150 grams granulated sugar
- 30 grams cocoa powder Dutch-processed preferred
- 120 grams all-purpose flour sifted
- 1 teaspoon vanilla extract optional
- 200 grams dark chocolate for filling
- 100 grams unsalted butter for filling
- 150 ml heavy cream for whipped cream or filling
Instructions
- Preheat your oven to 180°C (350°F) and line a 30x40cm (12x16 inch) baking sheet with parchment paper.
- In a large mixing bowl, whisk the eggs and sugar together using an electric mixer until the mixture becomes thick, pale, and fluffy, about 5 minutes. This creates a light, airy base for your sponge.
- Gently fold in the sifted cocoa powder, sifted flour, and vanilla extract (if using) into the egg mixture. Use a spatula to fold carefully, maintaining as much air as possible for a soft sponge.
- Pour the batter into your prepared baking sheet, spreading it evenly with a spatula to create a smooth surface. Bake for 12-15 minutes, or until the sponge springs back when lightly pressed and has a slight golden color.
- Once baked, invert the hot sponge onto a clean tea towel dusted with cocoa powder. Carefully peel off the parchment paper, then gently roll the sponge up with the towel inside to help it keep its shape as it cools. Let it cool completely, about 20 minutes.
- While the sponge cools, melt the dark chocolate and butter together in a heatproof bowl over simmering water or in short bursts in the microwave. Stir until smooth, then let it cool slightly.
- In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the cooled chocolate mixture to create a luscious filling.
- Unroll the cooled sponge carefully, then spread the chocolate filling evenly over the surface with an offset spatula.
- Gently re-roll the sponge into a log, pressing lightly to seal the seam. Wrap it in plastic wrap or foil and chill in the refrigerator for at least 1 hour, or until set.
- Once chilled, slice the Yule log into individual servings, and dust with a little cocoa powder or powdered sugar for a finishing touch. Serve and enjoy this rustic holiday treat!
Notes
For extra decoration, add a dusting of powdered sugar, cocoa powder, or festive sprinkles on top before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 50mg | Potassium: 150mg | Sugar: 25g | Calcium: 30mg | Iron: 2mg