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Yule Log
Created by: Howcan Team
Ingredients
- For the sponge cake:
- 4 eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- For the chocolate frosting:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- For decoration:
- Confectioners' sugar
- Cocoa powder
- Fresh berries or rosemary sprigs (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10x15 inch jelly roll pan and line it with parchment paper.
- In a large bowl, beat 4 eggs and 1/2 cup granulated sugar with an electric mixer on high speed for 5 minutes, or until thick and pale in color. Gently fold in 1/2 cup flour, 1/4 cup cocoa powder, and 1 teaspoon vanilla extract until just combined.
- Pour the batter into the prepared pan and spread it out evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, prepare the chocolate frosting. In a small saucepan, heat 1 cup heavy cream until it just begins to simmer. Remove from heat and add 8 ounces chopped semisweet chocolate, 2 tablespoons unsalted butter, and 1/2 teaspoon vanilla extract. Let it sit for 1 minute, then stir until smooth. Let the frosting cool to room temperature, stirring occasionally.
- Once the cake is done, immediately run a knife around the edges of the pan and invert the cake onto a clean kitchen towel dusted with confectioners' sugar. Carefully peel off the parchment paper and roll the cake and towel together, starting from one short end. Place the rolled cake on a wire rack to cool completely.
- Unroll the cooled cake and spread the chocolate frosting evenly over the surface, leaving a small border. Gently roll the cake back up, without the towel, and place it seam side down on a serving platter.
- Using a sharp knife, cut a 2-inch diagonal slice from one end of the cake. Position the slice cut side against the side of the cake to resemble a branch. Dust the Yule log with confectioners' sugar and cocoa powder to resemble bark. Decorate with fresh berries or rosemary sprigs if desired.
- Refrigerate the Yule log for at least 1 hour before serving. Enjoy!
The Yule Log, or bûche de Noël, is a traditional Christmas dessert with roots in Europe. This delectable treat is a rolled sponge cake filled with cream and covered in chocolate to resemble a log. The origins of the Yule Log can be traced back to ancient Celtic and Germanic winter solstice celebrations, where a large log was burned to ward off evil spirits and bring good luck for the coming year. Today, the Yule Log is a beloved holiday dessert enjoyed in many countries, with variations in flavors and decorations. Renowned pastry chefs like Pierre Hermé and Gaston Lenôtre have elevated the Yule Log to an art form, creating stunning and delicious versions of this festive treat. In France, the bûche de Noël is a staple of Christmas celebrations, and renowned patisseries like Ladurée and La Maison du Chocolat offer exquisite renditions of this classic dessert. For the best Yule Log experience, attention to the sponge cake's lightness, the cream's richness, and the chocolate's decadence is crucial. Alternatively, for a unique twist, consider making a savory Yule Log with ingredients like smoked salmon and herbed cream cheese for a show-stopping appetizer.
45 min
8-10 servings
320 per serving calories
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