Chocolate Yule Log

A classic holiday dessert, the Chocolate Yule Log (or Bûche de Noël) is a rich, yet airy rolled cake filled with luscious chocolate cream. This festive treat has roots in French culinary tradition, where it symbolizes the warmth of the hearth during winter celebrations. The delicate sponge cake is infused with a hint of lemon zest and moistened with brandy, while the silky chocolate ganache adds depth and indulgence. Decorated with piped chocolate cream or textured with a fork to resemble tree bark, this dessert is both visually stunning and irresistibly delicious. Garnish with candied fruits or a dusting of powdered sugar for an elegant finish. Perfect for holiday gatherings, this dessert is sure to impress with its balance of flavors and refined presentation.

Ingredients (Makes 8 portions)

Ingredients

4 egg whites
4 egg yolks, lightly beaten
100 g (3.5 oz) all-purpose flour, sifted
100 g (3.5 oz) sugar
Zest of 1 lemon
150 g (5.3 oz) brandy
350 g (12.3 oz) dark chocolate (50%-55% cocoa), chopped
150 g (5.3 oz) whole milk
250 g (8.8 oz) heavy cream (35%-36% fat), whipped to a thick consistency

For Serving/Garnishing

Candied fruits or preserved fruit
Powdered sugar

Nutrition Information (per 100g)

Calories: 410
Fat: 28
Protein: 7
Carbohydrates: 30
Fiber: 3

Directions

Preparing the Sponge Cake

1. Line a baking sheet with parchment paper and preheat the oven to 180°C (350°F).
2. Using a mixer on medium speed, whisk the egg whites with the sugar until stiff peaks form.
3. Gently fold in the lemon zest, lightly beaten egg yolks, and sifted flour, mixing with a spatula after each addition until fully incorporated.
4. Spread the batter evenly onto the prepared baking sheet, creating a thin, flat layer.
5. Bake for 10-12 minutes until lightly golden. Allow to cool completely.

Making the Chocolate Cream

6. Melt the chopped chocolate in a heatproof bowl over a saucepan of simmering water (bain-marie). Remove from heat before fully melted.
7. Heat the milk in a saucepan until it just begins to boil, then pour it over the partially melted chocolate. Stir until smooth and fully combined.
8. Let the mixture cool slightly until lukewarm, then gently fold in the whipped heavy cream.
9. Refrigerate the chocolate cream for at least 1 hour until firm.

Assembling the Yule Log

10. Carefully peel the sponge cake from the parchment paper and place it on a fresh sheet of parchment, soft side facing up.
11. Brush the cake with brandy and spread half of the chocolate cream evenly over the surface.
12. Roll the cake tightly into a log and transfer it to a serving platter.

Decorating the Yule Log

13. Fit a piping bag with a star-shaped nozzle and fill it with the remaining chocolate cream.
14. Pipe the cream over the entire surface of the log, or spread it with a spatula and create bark-like textures using a fork.
15. Garnish with candied fruits or a dusting of powdered sugar before serving.

Cookix's Secrets

Alternative Cooking Methods

Use a no-bake biscuit base instead of sponge cake for a simpler version.

Alternative Proteins

Use plant-based cream and dairy-free chocolate for a vegan-friendly version.

Bold Flavor Enhancements

Incorporate a layer of raspberry jam for a fruity contrast.

Complementary Flavor Pairings

Add a hint of espresso powder to the chocolate cream for a mocha twist.

General Tips

Ensure the sponge cake is completely cool before rolling to prevent cracking.
Use high-quality chocolate for a richer flavor.
Whip the cream until thick but not overly stiff to maintain a smooth texture in the filling.

Healthier Variations

Replace heavy cream with Greek yogurt for a lighter filling.

Seasonal Tweaks

Infuse the sponge cake with orange zest instead of lemon for a wintery citrus note.

Ask Cookix, your sous-chef