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Decadent Chocolate Yule Log

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A rich and festive rolled chocolate cake with a moist, light sponge and luscious chocolate ganache, perfect for holiday celebrations.

Ingredients

Scale
  • 4 large eggs, room temperature (separated yolks and whites)
  • 100g (½ cup) granulated sugar
  • 30g (¼ cup) unsweetened cocoa powder
  • 60g (½ cup) all-purpose flour, sifted
  • 1 tsp vanilla extract
  • Pinch of salt
  • 200g (7 oz) dark chocolate, chopped (70% cocoa recommended)
  • 240ml (1 cup) heavy cream
  • 2 tbsp unsalted butter, softened
  • 1 tbsp powdered sugar (optional)
  • Fresh berries or candied cranberries (optional for decoration)
  • Powdered sugar (for dusting)
  • Edible gold dust or chocolate shavings (optional)
  • Mint leaves for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15 inch baking sheet with parchment paper and lightly grease it.
  2. In a large bowl, whisk 4 egg yolks with ¼ cup (50g) sugar and 1 tsp vanilla extract until pale and creamy, about 3-4 minutes.
  3. In a separate bowl, sift together ½ cup (60g) flour, ¼ cup (30g) cocoa powder, and a pinch of salt.
  4. Beat 4 egg whites in a clean bowl until soft peaks form. Gradually add remaining ¼ cup (50g) sugar and beat until stiff peaks form but not dry.
  5. Gently fold dry ingredients into yolk mixture using a rubber spatula. Fold in one-third of the egg whites to lighten the batter, then fold in remaining whites carefully to keep air in.
  6. Pour batter evenly into prepared pan and spread gently. Bake for 12-15 minutes until sponge springs back when touched and a toothpick comes out clean.
  7. While sponge is warm, flip onto a kitchen towel dusted with cocoa powder or powdered sugar. Peel off parchment paper and roll sponge up with towel inside. Let cool completely rolled up.
  8. Heat 1 cup (240ml) heavy cream until just simmering. Pour over chopped 7 oz (200g) dark chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
  9. Stir in 2 tbsp softened butter and 1 tbsp powdered sugar if using. Chill ganache in fridge until thick but spreadable, about 30-45 minutes.
  10. Unroll cooled sponge carefully. Spread a generous layer of ganache evenly over surface, leaving a small border.
  11. Roll sponge back up tightly but gently without squeezing out filling.
  12. Frost outside of roll with remaining ganache. Create texture by running a fork or spatula lightly across ganache.
  13. Chill log for at least 1 hour to set before decorating.
  14. Decorate with powdered sugar, fresh berries, mint leaves, or edible gold dust as desired.
  15. Slice with a sharp knife, wiping clean between cuts for neat slices.

Notes

Roll the sponge while warm to prevent cracking. Whip egg whites to stiff but glossy peaks for a light sponge. Chill the Yule log for at least an hour before serving for best texture. Ganache can be prepared a day ahead and whipped lightly before use. For dairy-free, substitute heavy cream with coconut cream and use dairy-free chocolate. For gluten-free, substitute flour with almond or oat flour.

Nutrition

Keywords: chocolate yule log, holiday dessert, Christmas cake, rolled cake, chocolate ganache, festive dessert

Find it online: https://tempotaste.com/decadent-chocolate-yule-log-recipe-easy-homemade-holiday-dessert-ideas/