Yule Log
Yule Log
Ingredients
For the Sponge
- 3 eggs
- 90 g granulated sugar
- 90 g all-purpose flour
- 30 g cocoa powder
For the Cream
- 300 ml whipping cream
- 30 g cocoa powder
- 30 g granulated sugar
For the Ganache
- 100 g dark chocolate, finely chopped
- 100 ml whipping cream
Optional Garnish
- as needed cocoa powder, for dusting
- as needed fresh berries
- as needed rosemary sprigs
Instructions
- 1
Preheat your oven to 180°C. Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
Separate the 3 eggs into two bowls: egg whites in one and egg yolks in another.
⏱️ 2 min - 3
Add 90g of sugar to the egg yolks and whisk until the mixture is pale and creamy.
⏱️ 5 min
- 4
In a separate clean bowl, whisk the egg whites until they form stiff peaks.
⏱️ 5 min
- 5
Gently fold the whisked egg whites into the egg yolk mixture until just combined, being careful not to deflate the batter.
⏱️ 3 min
- 6
Sift 90g of flour and 30g of cocoa powder over the egg mixture. Gently fold these dry ingredients into the wet mixture until no streaks of flour remain.
⏱️ 5 min
- 7
Pour the sponge batter onto the prepared baking tray, spreading it evenly to form a thin rectangle.
⏱️ 2 min
- 8
Bake the sponge in the preheated oven for 10-12 minutes, or until cooked through and springy to the touch.
⏱️ 12 min•🌡️ 180
- 9
Immediately after removing from the oven, while still warm, carefully roll the sponge up tightly with the parchment paper. Let it cool completely in this rolled shape. This will take about 1 hour.
⏱️ 60 min
- 10
While the sponge cools, prepare the cream. In a mixing bowl, combine 300ml of whipping cream, 30g of cocoa powder, and 30g of sugar.
⏱️ 2 min
- 11
Whip the cream mixture until it reaches soft peaks, holding its shape but still light and airy.
⏱️ 5 min
- 12
Once the sponge cake has cooled, gently unroll it from the parchment paper.
⏱️ 1 min
- 13
Spread the prepared cocoa cream evenly over the entire surface of the unrolled sponge cake.
⏱️ 3 min
- 14
Carefully re-roll the sponge cake tightly to form a log shape.
⏱️ 2 min
- 15
To create a "branch" effect, cut a small section from one end of the log diagonally. Arrange the main log and the cut "branch" piece on a serving plate or board.
⏱️ 2 min
- 16
Prepare the ganache: Place the 100g of finely chopped dark chocolate in a heatproof bowl.
⏱️ 2 min
- 17
Heat 100ml of whipping cream in a saucepan until it is hot but not boiling.
⏱️ 3 min
- 18
Pour the hot cream over the chopped dark chocolate. Let it sit undisturbed for about 1 minute to allow the chocolate to melt.
⏱️ 1 min
- 19
Whisk the mixture thoroughly until it is smooth, glossy, and fully combined into a ganache.
⏱️ 2 min
- 20
Pour the warm ganache over the assembled Yule Log, ensuring it is fully covered.
⏱️ 2 min
- 21
Use the tines of a fork to create a textured, bark-like pattern on the ganache.
⏱️ 2 min
- 22
Optionally, dust the Yule Log with additional cocoa powder and garnish with fresh berries and sprigs of rosemary for a festive touch.
⏱️ 3 min
- 23
Serve and enjoy!
Kitchen Tools
Yule Log
For the Sponge
- 3 eggs
- 90 g granulated sugar
- 90 g all-purpose flour
- 30 g cocoa powder
For the Cream
- 300 ml whipping cream
- 30 g cocoa powder
- 30 g granulated sugar
For the Ganache
- 100 g dark chocolate, finely chopped
- 100 ml whipping cream
Optional Garnish
- as needed cocoa powder, for dusting
- as needed fresh berries
- as needed rosemary sprigs
Instructions
- 1
Preheat your oven to 180°C. Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
Separate the 3 eggs into two bowls: egg whites in one and egg yolks in another.
⏱️ 2 min - 3
Add 90g of sugar to the egg yolks and whisk until the mixture is pale and creamy.
⏱️ 5 min - 4
In a separate clean bowl, whisk the egg whites until they form stiff peaks.
⏱️ 5 min - 5
Gently fold the whisked egg whites into the egg yolk mixture until just combined, being careful not to deflate the batter.
⏱️ 3 min - 6
Sift 90g of flour and 30g of cocoa powder over the egg mixture. Gently fold these dry ingredients into the wet mixture until no streaks of flour remain.
⏱️ 5 min - 7
Pour the sponge batter onto the prepared baking tray, spreading it evenly to form a thin rectangle.
⏱️ 2 min - 8
Bake the sponge in the preheated oven for 10-12 minutes, or until cooked through and springy to the touch.
⏱️ 12 min•🌡️ 180 - 9
Immediately after removing from the oven, while still warm, carefully roll the sponge up tightly with the parchment paper. Let it cool completely in this rolled shape. This will take about 1 hour.
⏱️ 60 min - 10
While the sponge cools, prepare the cream. In a mixing bowl, combine 300ml of whipping cream, 30g of cocoa powder, and 30g of sugar.
⏱️ 2 min - 11
Whip the cream mixture until it reaches soft peaks, holding its shape but still light and airy.
⏱️ 5 min - 12
Once the sponge cake has cooled, gently unroll it from the parchment paper.
⏱️ 1 min - 13
Spread the prepared cocoa cream evenly over the entire surface of the unrolled sponge cake.
⏱️ 3 min - 14
Carefully re-roll the sponge cake tightly to form a log shape.
⏱️ 2 min - 15
To create a "branch" effect, cut a small section from one end of the log diagonally. Arrange the main log and the cut "branch" piece on a serving plate or board.
⏱️ 2 min - 16
Prepare the ganache: Place the 100g of finely chopped dark chocolate in a heatproof bowl.
⏱️ 2 min - 17
Heat 100ml of whipping cream in a saucepan until it is hot but not boiling.
⏱️ 3 min - 18
Pour the hot cream over the chopped dark chocolate. Let it sit undisturbed for about 1 minute to allow the chocolate to melt.
⏱️ 1 min - 19
Whisk the mixture thoroughly until it is smooth, glossy, and fully combined into a ganache.
⏱️ 2 min - 20
Pour the warm ganache over the assembled Yule Log, ensuring it is fully covered.
⏱️ 2 min - 21
Use the tines of a fork to create a textured, bark-like pattern on the ganache.
⏱️ 2 min - 22
Optionally, dust the Yule Log with additional cocoa powder and garnish with fresh berries and sprigs of rosemary for a festive touch.
⏱️ 3 min - 23
Serve and enjoy!