Christmas Chocolate Swirl Yule Log
A classic Christmas dessert: a chocolate sponge cake rolled with creamy chocolate filling and decorated to resemble a Yule log.
Equipment
- Baking sheet, Mixing bowls, Electric mixer, Rolling pin, Spatula, Piping bag (optional)
Ingredients
For the sponge cake:
- 4 eggs separated
- 100 g granulated sugar
- 50 g all-purpose flour
- 25 g cocoa powder
- 1/4 tsp salt
For the filling:
- 200 g dark chocolate chopped
- 200 ml heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
For the decoration:
- Chocolate shavings for garnish
- Powdered sugar for dusting
- Rosemary sprigs for garnish (optional)
Instructions
- Preheat oven to 180°C (350°F).
- Line a baking sheet with parchment paper.
- In a bowl, beat egg yolks and sugar until pale and creamy.
- In a separate bowl, whisk flour, cocoa powder, and salt.
- Whisk egg whites until stiff peaks form.
- Fold flour mixture into egg yolk mixture.
- Gently fold in egg whites.
- Pour batter onto baking sheet and spread evenly.
- Bake for 15-20 minutes, until cake springs back when touched.
- While cake cools, prepare the filling.
- Heat heavy cream in a saucepan until simmering.
- Pour over chopped chocolate and stir until melted and smooth.
- Add powdered sugar and vanilla extract, stir well.
- Let filling cool and thicken slightly.
- Turn cake onto a clean towel dusted with powdered sugar.
- Peel off parchment paper.
- Spread chocolate filling evenly over the cake.
- Roll up cake tightly from short end.
- Chill for at least 1 hour.
- Trim ends of the log.
- Spread remaining filling over the log.
- Create bark-like texture with a fork.
- Garnish with chocolate shavings, powdered sugar, and rosemary sprigs.
- Chill before serving.
Notes & Wine Advice
Serving Tip:
Serve chilled with a dollop of whipped cream or ice cream.Wine Advice:
A sweet dessert wine like a Banyuls or a rich Port.Nutrition values
Calories: 380 kcal | Carbohydrates: 40 g | Protein: 6 g | Fat: 22 g | Sugar: 30 g