Chocolate Yule Log Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE YULE LOG

If you haven't tried this classic holiday dessert because you thought it required advanced baking and pastry skill, then get ready to buche up this Noel, since the techniques required are actually quite simple. This classic holiday dessert is a showstopper, but it's often better looking than it is tasting, which is not the case here, thanks to a simple-to-make, rich chocolate sponge cake, and mocha buttercream filling. Garnished here with meringue mushrooms and rosemary.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 10

Number Of Ingredients 16



Chocolate Yule Log image

Steps:

  • Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined; set aside.
  • Preheat the oven to 400 degrees F (200 degrees C). Brush a little melted butter over a 13x18-inch rimmed sheet pan. Line pan with parchment paper and brush remaining melted butter on top.
  • Combine cocoa powder, salt, and flour together in a bowl; whisk or sift to break up clumps.
  • Place eggs in the clean bowl of your stand mixer. Add sugar and whip until fluffy, thick, and very light in color. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended. Pull off the whisk attachment and whisk batter with it until evenly blended.
  • Pour batter onto the prepared sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out the large bubbles.
  • Bake in the preheated oven until top is dry and edges start to pull away from the sides, 8 to 10 minutes.
  • Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake. Remove cake from the oven. Run a knife around the edges of the pan. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
  • Quickly flip pan on top of the sugared area to invert the cake. Remove parchment paper and dust cake with more powdered sugar. Gently roll cake up inside the towel; allow to cool for 15 minutes.
  • Unroll cake and dollop buttercream on top, reserving some for later. Spread frosting to the edges. Roll cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
  • Combine chocolate chips and hot cream in a bowl. Let sit for 1 minute. Whisk until chocolate melts.
  • Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some buttercream to the angled slice and attach it to one side. Spread a layer of ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
  • Carve lines into the ganache using the tip of a knife to create the appearance of tree bark. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.

Nutrition Facts : Calories 526.3 calories, Carbohydrate 55.7 g, Cholesterol 165.4 mg, Fat 33.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 19.8 g, Sodium 245.4 mg, Sugar 48.9 g

1 ⅔ cups powdered sugar
½ cup butter, at room temperature
1 ½ tablespoons unsweetened cocoa powder
1 pinch salt
2 tablespoons coffee-flavored liqueur
⅓ cup mascarpone cheese
2 tablespoons melted butter
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
2 tablespoons all-purpose flour
5 large eggs, at room temperature
⅔ cup white sugar
½ teaspoon vanilla
2 tablespoons powdered sugar, or as needed
1 cup heavy cream, boiling-hot
1 (8 ounce) package dark chocolate chips

CHOCOLATE YULE LOG

For many years, this impressive rolled cake has been a favorite Christmas dessert for our family- everyone just loves it! Plus, I'm always asked to bring the rich chocolaty treat to our annual church Christmas function.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 16



Chocolate Yule Log image

Steps:

  • Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 143mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

4 large eggs, separated
2/3 cup sugar, divided
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup heavy whipping cream
2 tablespoons sugar
1/4 teaspoon almond extract
FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons 2% milk
2 teaspoons vanilla extract

CHOCOLATE DECADENCE YULE LOG

A classic holiday cake that is so rich, it makes you feel absolutely decadent! You roll it up jelly roll style, and then decorate it to look like a log.

Provided by BOOK_WORM

Categories     World Cuisine Recipes     European     French

Time 2h

Yield 12

Number Of Ingredients 16



Chocolate Decadence Yule Log image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
  • In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
  • Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
  • Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
  • For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
  • Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 58.8 g, Cholesterol 98 mg, Fat 14.1 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 7.9 g, Sodium 229.8 mg, Sugar 50.4 g

⅔ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
5 eggs
¾ cup white sugar
2 (1 ounce) squares unsweetened chocolate
2 tablespoons water
2 tablespoons coffee-flavored liqueur
2 tablespoons white sugar
¼ teaspoon baking soda
confectioners' sugar for dusting
4 (1 ounce) squares semisweet baking chocolate
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar
½ teaspoon vanilla extract
1 tablespoon coffee flavored liqueur

YUMMY CHOCOLATE LOG

A Christmas treat the kids will enjoy helping to make, with an unusual minty filling

Provided by Sara Buenfeld

Time 40m

Number Of Ingredients 12



Yummy chocolate log image

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.
  • Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
  • Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
  • To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.
  • Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.
  • Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don't cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.

Nutrition Facts : Calories 552 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 54 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium

3 eggs
85g golden caster sugar
85g plain flour (minus 2 tbsp)
2 tbsp cocoa powder
½ tsp baking powder
50g butter, plus extra for the tin
140g dark chocolate , broken into squares
1 tbsp golden syrup
284ml pot double cream
200g icing sugar, sifted
2-3 extra strong mints, crushed (optional)
icing sugar and holly sprigs to decorate - ensure you remove the berries before serving

YULE CHOCOLATE LOG

Mary Cadogan's festive chocolate log will go down a treat with everyone - it's a lighter recipe than most

Provided by Mary Cadogan

Categories     Dessert, Dinner, Lunch

Time 50m

Yield Cuts into 16 slices

Number Of Ingredients 9



Yule chocolate log image

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.
  • Separate the eggs, putting them into two large mixing bowls. Add the sugar and 2 tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.
  • Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible.
  • Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10-12 mins, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.
  • To make the icing and filling, bring the cream to the boil in a small pan, remove from the heat, then break in 400g of the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1 hr. Chop the remaining chocolate, spoon a third of the icing into a bowl, then stir them together to make the filling.
  • Carefully unroll the cake, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help you, then set on a board.
  • Cut a thick diagonal slice off one end of the cake. Transfer the larger piece of cake to a board or flat serving plate. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a stump (as photo). Spread remaining icing over the cake, then dust with icing sugar to serve.

Nutrition Facts : Calories 343 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.14 milligram of sodium

butter, for greasing
5 eggs
140g light muscovado sugar
100g self-raising flour
25g good-quality cocoa powder such as Green & Black's or Oxfam Fairtrade
caster sugar, for dusting
285ml/9½fl oz carton double cream
450g fondant chocolate, such as Lindt Lindor
icing sugar, for dusting

CHOCOLATE AND COFFEE YULE LOG

Provided by Food Network

Categories     dessert

Time 3h40m

Yield 1 (15-inch) yule log

Number Of Ingredients 20



Chocolate and Coffee Yule Log image

Steps:

  • For Kahlua simple syrup:
  • Add the granulated sugar and water to a small saucepan over medium heat and whisk until the sugar is completely dissolved. Bring to a boil, then remove from the heat and add the liqueur.
  • Stir to combine and allow syrup to cool completely.
  • For Biscuit Roulade:
  • Preheat oven to 375 degrees F. Butter and flour a 15 by 10 by 1-inch jelly roll pan. Line the bottom with parchment paper and butter and flour the paper.
  • Combine the flour, baking powder, and cocoa in a small mixing bowl, set aside.
  • Beat egg yolks in a medium mixing bowl with an electric mixer on high speed until thick and lemon colored, about 5 minutes. Gradually add 1/2 cup of the sugar, beating on high speed until the sugar is dissolved. Thoroughly wash and dry the beaters. Beat egg whites in a large mixing bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Slowly add the remaining 1/2 cup of sugar, beating on medium speed until stiff peaks form.
  • Carefully fold the egg yolk mixture into the egg whites, using a rubber spatula. Once all of the egg yolk mixture has been incorporated, sprinkle the flour mixture over the egg mixture and fold in gently, just to combine.
  • Spread the batter evenly into the prepared jelly roll pan. Bake until the cake springs back when lightly touched near the center, about 12 to 15 minutes.
  • Lay out a clean, thin cotton kitchen towel on a work surface; dust the top with confectioners' sugar and set aside.
  • Immediately after removing the cake from the oven, loosen the edges of the cake from the pan using a knife.
  • Turn cake out onto the sugared kitchen towel, parchment paper side up. Carefully pull off the parchment paper.
  • Fold towel over the longest side of the cake and roll up the cake with the towel inside.
  • Cool on a rack with the seam side down.
  • For Coffee Buttercream:
  • Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from heat and add the coffee grinds; allow to steep for 5 minutes. Strain through a coffee filter into a small bowl and set the coffee concentrate aside.
  • Mix the remaining 1/2 cup of water and sugar in a heavy 2-quart saucepan over medium-high heat. Clip a candy thermometer to the pan and heat to 240 degrees F, soft-ball stage, 18 to 20 minutes. Keep the edge of the saucepan clean by brushing it with a pastry brush moistened with water, as needed.
  • Once the temperature reaches 240 degrees F, remove the candy thermometer and remove the saucepan from the heat.
  • Beat the egg whites in a large mixing bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Gradually pour the hot mixture, in a thin stream, over the whites while continuing to beat for 2 to 3 minutes. Scrape the sides of the bowl as needed and continue to beat until a meringue forms.
  • Add the butter all at once, and beat on medium speed until incorporated. Increase speed to high and continue beating until smooth and shiny, about 8 to 10 minutes. Add the vanilla extract and coffee concentrate and mix for 1 minute until combined. Set aside.
  • For Chocolate Ganache:
  • Put the chocolate, butter, and honey in a large mixing bowl and set aside.
  • Heat the whipping cream in a small saucepan over medium heat until it begins to boil, about 2 to 3 minutes. Remove from heat and pour the cream into the chocolate mixture. Whisk until smooth.
  • Set aside and allow the ganache to come to room temperature.
  • To Assemble:
  • Unroll the cake and remove the towel. Using a pastry brush, "baste" the cake with the coffee-based liqueur simple syrup.
  • Evenly spread the coffee buttercream over cake to within 1-inch of the edges. Reroll the cake to form the "log." Arrange, seam side down, on a serving platter.
  • Spread the chocolate ganache over the top and sides of the cake. Score the ganache with the tines of a fork to resemble the bark on a log. Decorate as desired and refrigerate for 1 hour to let the ganache set.

1 cup granulated sugar
1 cup water
3 tablespoons coffee-flavored liqueur (recommended: Kahlua)
Butter, for greasing pan
1/2 cup pastry flour or all-purpose flour, sifted, plus more for pan and dusting
1 teaspoon baking powder, sifted
1/4 cup cocoa, sifted
4 egg yolks, room temperature
1 cup sugar, divided
4 egg whites, room temperature
1 cup water, divided
3 tablespoons coffee grinds
1 cup fine granulated sugar
5 large egg whites, room temperature
1 1/2 cups unsalted butter, cold and cubed
2 teaspoons vanilla extract
11 ounces dark chocolate (58 percent cacao)
1 tablespoon butter
2 teaspoons honey
1 cup heavy whipping cream

CHOCOLATE YULE LOG

Provided by Sandra Lee

Categories     dessert

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 7



Chocolate Yule Log image

Steps:

  • Lay cake on a clean work surface. Mix the whipped topping and vanilla extract together until combined. Spread white frosting over the top of the cake to coat completely. Roll up the cake, jelly-roll style, and then cover the outside of the cake with the frosting. Drag a fork along the length of the cake to form a bark design. Dust with cocoa powder and refrigerate.
  • For the forest mushrooms, insert 1 toothpick through each marshmallow and then into the flat side of the chocolate kiss to form "mushroom." Group chocolate mushrooms along cake by inserting toothpicks into surface of cake, at intervals to resemble growths of forest mushrooms. Dust chocolate kiss candies with confectioners' sugar. Slice and serve.

1 pre-made chocolate jelly roll cake
1 (16-ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
Cocoa powder, for dusting
10 miniature marshmallows
10 chocolate kiss candies, unwrapped
1/4 cup confectioners' sugar

CHOCOLATE YULE LOG

Allow graham crackers to soften overnight in this chocolate yule log recipe. You'll love the flavor of this Smart-Choice Chocolate Yule Log.

Provided by My Food and Family

Categories     Home

Time 12h30m

Yield 14 servings

Number Of Ingredients 11



Chocolate Yule Log image

Steps:

  • Pipe small amount of semi-sweet chocolate into spiral design on wafers; refrigerate until ready to use. Beat Neufchatel and butter in large bowl with mixer until blended. Add remaining melted chocolate; mix well. Gradually beat in sugar until light and fluffy.
  • Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spread 1 rounded Tbsp. pudding mixture onto 1 graham square; cover with second graham square. Spread top with 1 rounded Tbsp. pudding mixture. Repeat with remaining graham squares and pudding mixture to form 12-inch loaf. Stand on edge on platter; frost with Neufchatel mixture to resemble log.
  • Run tines of fork over dessert to resemble tree bark. Refrigerate overnight. Meanwhile, make curls from white chocolate. (See Tip.) Refrigerate until ready to use. Decorate with wafers, chocolate curls and raspberries. Cut into diagonal slices to serve.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 22 g, Protein 3 g

4 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled slightly and divided
5 vanilla wafers
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/4 cup butter, softened
1-1/2 cups powdered sugar
1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP LITE Whipped Topping
14 low-fat graham crackers, broken in half (28 squares)
1 oz. BAKER'S White Chocolate
1/4 cup fresh raspberries

YULE LOG

An Easy, But Delicious Chocolate Christmas Yule Log Recipe! Materials Shallow baking pan, Maximum size: 11" by 17" (27cm by 43cm) Mixer, obviously and electric mixer (stand or hand held) is easiest. Oven Parchment paper, also called baking paper. Waxed paper is NOT the same. Measuring cups and spoons

Provided by hollmum

Categories     Dessert

Time 1h15m

Yield 1 12-14 inch log

Number Of Ingredients 16



Yule Log image

Steps:

  • Separate the 5 yolks from whites, obviously into two separate bowls. Place egg whites in a small mixing bowl and let the whites stand at room temperature for 30 minutes or more.
  • Grease a baking pan, then line the pan with parchment paper. Finally, grease the parchment paper. I use Crisco (a vegetable shortening) as the grease, but you could use butter, margarine or even (yuck) animal lard. This recipe presumes a 15 inch by 10 inch by 1/2 inch deep pan, but you can use a pan that is larger in any dimension(s), and just crimp the parchment paper at the proper dimensions.
  • In a large mixing bowl, beat the egg yolks on high until they are light and fluffy. Gradually add 1/2 cup sugar, beating for a few minutes, until thick and lemon-colored.
  • In a dry bowl, combine the 1/2 cup cake flour, 1/4 cup baking cocoa (powdered cocoa) & 1/4 teaspoon salt with a whisk.
  • Slowly add the flour mixture to the egg yolk mixture and blend on medium, until well mixed.
  • Beat egg whites (in a separate clean bowl) on medium until foamy. Add the 1/2 teaspoon of cream of tartar. Continue to beat until soft peaks form. then, slowly add the remaining 1/2 cup of sugar, beating on high until stiff peaks form.
  • Slowly and gently fold the egg whites into the chocolate flour mixture, until no streaks remain.
  • Gently spread the batter evenly in the prepared pan.
  • Bake in the preheated oven at 350° for about 12 minutes or until cake springs back (do not over bake; certainly not more than 15 minutes. It is better to under bake rather than over bake!).
  • Cool the cake for 5 minutes, then invert onto a linen towel dusted with confectioners' sugar (or another piece of parchment paper, dusted with the powdered sugar). Peel off parchment paper.
  • Roll the cake up in the towel or paper, starting with a short side. Then let it cool on a wire rack. The cake portion is now done! If you need to take a break, put the cake in a sealed container or plastic bag.
  • MAKING THE FILLING. Alternatives: [1] If you are in a hurry or want a white filling, you could instead just use a topping like "Cool Whip"; but it would need to be served within hours, before the Cool Whip melted and went flat. [2] Another white filling can be made by whipping 1 cup of whipping cream until it is light and fluffy, then beating in 1/2 cup powdered sugar. Obviously, this requires the cake to be kept refrigerated, except when serving it. [3] For a white, vanilla buttercream filling, see the "white buttercream filling recipe" at the bottom of this page; [4] For a chocolate buttercream filling, see the "chocolate buttercream filling recipe" at the bottom of this page; [5] For a mocha (coffee) filling, add 1 tablespoon of instant coffee granules to any of these above.
  • Whip 4 egg whites in a clean dry mixing bowl until fluffy peaks form.
  • Add the 1 and a half cups of powdered (icing or confectioner's sugar) to the mixer. Then add 1/4 teaspoon vanilla extract and 1/4 cup powdered baking cocoa. Whip briefly, but to a uniform color.
  • Unroll the cake! If you want to make two shorter cakes, simply cut the cake in half before unrolling it. The advantage of this is, you can make one with chocolate filling, the other with a white filling, or mocha, etc.
  • Spread it about at least 1/4 inch thick, up to a maximum of 1/2 inch thick.
  • Gently and loosely roll the cake, not squeezing! You don't want to squeeze out the filling. Again, the chocolate filling is on the left, the white buttercream (or whipped cream) is on the right. Now, while the white icing looks better, the chocolate tastes much better -- in my opinion.
  • MAKING THE ICING / FROSTING: Alternatives: If you are in a hurry, you can use a pre-made, store-bought can of chocolate frosting / icing, instead.
  • In a mixing bowl add 1.5 cups confectioners' sugar (also called powdered sugar and in the UK, icing sugar) , 2 egg whites, 3 tablespoons melted butter, 1 teaspoon lemon juice & 1/4 teaspoon vanilla, then whip it up in your electric mixer.
  • Add the cocoa, and mix with the mixer until uniform.
  • Gently slurp the icing on the cake (top and ends). Note: the log in the photo appears short because I cut the roll in half to make two short logs, rather than one long log.
  • I use a pastry blending knife to make the lines in the icing to look like a log! I just drag the front of it across the log. Of course, you can buy special decorating tools for this, also.
  • You can also dust it with powdered sugar, to simulate snow!

Nutrition Facts : Calories 3590.6, Fat 69.6, SaturatedFat 35, Cholesterol 1149.1, Sodium 1525.6, Carbohydrate 711.8, Fiber 22.6, Sugar 616.1, Protein 71.7

5 eggs, separated into yolks and whites
1 cup sugar, divided into two 1/2 cup amounts
1/2 cup cake flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon cream of tartar
4 egg whites
2 cups icing sugar
1/4 cup baking cocoa (powdered cocoa)
1/4 teaspoon vanilla extract
1 1/2 cups icing sugar
2 egg whites
3 tablespoons melted butter
1 teaspoon lemon juice
1/4 teaspoon vanilla
1/4 cup cocoa powder

CHOCOLATE YULE LOG CAKE

Complete your holiday spread with a classic Chocolate Yule Log Cake. Not only is our Chocolate Yule Log Cake visually striking, it tastes great too! Grab a fancy platter to display it on and make it a centerpiece of your table alongside your other decorations.

Provided by My Food and Family

Categories     Christmas Desserts

Time 2h40m

Yield 12 servings

Number Of Ingredients 13



Chocolate Yule Log Cake image

Steps:

  • Heat oven to 400ºF.
  • Melt white chocolate as directed on package; spread into 11x8-inch rectangle on parchment-covered baking sheet. Melt 1 oz. semi-sweet chocolate as directed on package. Drop in small spoonfuls over white chocolate; swirl gently with knife. Refrigerate until ready to use.
  • Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Combine flour, baking powder and 1/4 cup cocoa powder. Beat egg whites in medium bowl with hand-held mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating constantly until stiff peaks form.
  • Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Blend in vanilla. Add flour mixture; mix well. (Mixture will be thick.) Add 1/3 of the beaten egg whites; stir gently just until blended. Gently stir in remaining egg whites. Spread onto bottom of prepared pan.
  • Bake 8 to 10 min. or until top of cake springs back when touched in center. Carefully run knife around edges to loosen cake. Sprinkle clean kitchen towel evenly with 2 Tbsp. of the remaining cocoa powder. (For best results, do not use a terrycloth towel.) Invert cake onto prepared towel; carefully peel off paper. Starting at one short side, roll up cake and towel together; place on wire rack. Cool completely. Meanwhile, melt remaining semi-sweet chocolate; cool slightly.
  • Mix cream cheese and powdered sugar in medium bowl until blended. Add melted chocolate; mix well. Stir in 3 Tbsp. coffee. Gently stir in COOL WHIP. Unroll cake; remove towel. Brush cake with remaining coffee. Reserve 1 cup cream cheese mixture for later use; spread remaining cream cheese mixture onto cake. Reroll cake.
  • Place filled cake, seam side down, on platter. Cut 2-inch-thick diagonal slice off one end of cake roll; place on top of cake as shown in photo, securing to cake roll with some of the reserved cream cheese mixture. Frost cake with remaining cream cheese mixture, leaving cut cake slice unfrosted as shown in photo. Cut white chocolate sheet into 3x1-1/2-inch pieces. Insert into cream cheese frosting on cake as shown in photo. Use kitchen shears to trim marshmallows to resemble mushrooms as pictured; sprinkle with remaining cocoa powder. Use to garnish cake.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

1 pkg. (4 oz.) BAKER'S White Chocolate
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
6 Tbsp. plus 1/8 tsp. unsweetened cocoa powder, divided
1/2 cup flour
1/2 tsp. baking powder
4 eggs, separated
2/3 cup granulated sugar, divided
1 tsp. vanilla
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. powdered sugar
6 Tbsp. brewed strong MAXWELL HOUSE Rich Dark Roast Coffee, cooled, divided
2 cups thawed COOL WHIP Whipped Topping
3 JET-PUFFED Marshmallows

More about "chocolate yule log recipes"

YULE LOG RECIPE - THE SPRUCE EATS
Preheat the oven to 350 F. Lightly spray a 12-x 17-inch sheet pan with non-stick vegetable oil spray and place a sheet of parchment paper on top. In a medium bowl, sift together the cake flour and cocoa powder. Add the …
From thespruceeats.com
yule-log-recipe-the-spruce-eats image


CHOCOLATE YULE LOG | RICARDO
Cake. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 43 x 30-cm (17 x 12-inch) baking sheet with parchment paper, letting it hang over both sides. Generously butter and flour paper and sides. Set aside. …
From ricardocuisine.com
chocolate-yule-log-ricardo image


CLASSIC CHOCOLATE YULE LOG RECIPE - SERIOUS EATS
Wrapping the hot cake in foil traps moisture, so it remains pliable for rolling. Our classic Yule log starts with a no-fuss chocolate roulade, made with unsweetened chocolate and butter (or a flavorful oil, like roasted hazelnut or …
From seriouseats.com
classic-chocolate-yule-log-recipe-serious-eats image


CHOCOLATE YULE LOG | RACHAEL RAY IN SEASON
Step 1. Place the chocolate in a heatproof, medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour it over the chocolate; stir until melted and smooth. Cover; refrigerate for 1 hour. Advertisement. Step 2. …
From rachaelraymag.com
chocolate-yule-log-rachael-ray-in-season image


TRADITIONAL CHRISTMAS YULE LOG RECIPE - FOOD & WINE
Step 1. Preheat oven to 350°F. Lightly coat an 18-by-13-inch half sheet pan with cooking spray, and line with parchment paper. Lightly coat parchment with cooking spray. Set aside. Place egg ...
From foodandwine.com
traditional-christmas-yule-log-recipe-food-wine image


MARY BERRY'S YULE LOG RECIPE - BBC FOOD
Method. Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners. For the sponge, in a ...
From bbc.co.uk
mary-berrys-yule-log-recipe-bbc-food image


CHOCOLATE YULE LOG RECIPE : SBS FOOD
1. Heat the oven to 180°C (160°C fan-forced/375°F), and line a baking tray with grease-proof paper. 2. Mix the egg yolks with half the sugar until foamy.
From sbs.com.au
chocolate-yule-log-recipe-sbs-food image


CHOCOLATE YULE LOG [VEGAN] - ONE GREEN PLANET
In a medium bowl, combine the milk, vinegar, oil and applesauce. Pour the milk mixture into the flour mixture and stir until just combined. The batter should be thick and pourable. Transfer the ...
From onegreenplanet.org
chocolate-yule-log-vegan-one-green-planet image


A NO-FUSS CHOCOLATE YULE LOG THAT’S EASY TO ROLL
As with my jelly roll, the last step is comically simple: Spread the batter into a half sheet pan that's been lined with parchment and lightly greased, bake until the cake is well risen and firm to the touch but still puffy and soft, …
From seriouseats.com
a-no-fuss-chocolate-yule-log-thats-easy-to-roll image


BAILEYS YULE LOG - SORTEDFOOD
Line a swiss roll tin (33cmx22cm) or baking sheet with non-stick paper. put the eggs and sugar for the sponge into a bowl and whisk until smooth, light and fluffy. It’s best to use an electric hand whisk for this to get maximum aeration as it …
From sortedfood.com
baileys-yule-log-sortedfood image


RECIPE: CHOCOLATE YULE LOG | WHOLE FOODS MARKET
Preheat the oven to 375°F. Line an 11x17-inch jelly roll pan or rimmed baking sheet with parchment paper, then lightly coat with spray oil, making sure to coat the sides of the pan, too; set aside. Sift together flour, cocoa, baking powder …
From wholefoodsmarket.com
recipe-chocolate-yule-log-whole-foods-market image


YULE LOG (CAKE) - WIKIPEDIA
A Yule log or bûche de Noël ( French pronunciation: [byʃ də nɔɛl]) is a traditional Christmas cake, often served as a dessert near Christmas, especially in France, Belgium, Switzerland, and several former French colonies such as Canada, …
From en.wikipedia.org
yule-log-cake-wikipedia image


CHOCOLATE YULE LOG (BUCHE DE NOEL) - FOOD WISHES
Learn how to make a Chocolate Yule Log (aka Buche de Noel)! This classic holiday dessert is a real showstopper, but it’s often better looking than it is tast...
From youtube.com
Author Food Wishes
Views 891K
Video Duration 14 min


FOUR-LAYER CHOCOLATE YULE LOG | RICARDO
Cake. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper, letting it hang over both sides. Generously butter and flour the parchment paper and the uncovered sides of the baking sheet. In a bowl, combine the flour, cocoa powder, baking soda and salt.
From ricardocuisine.com


BEST THIS WHIMSICAL CHOCOLATE ESPRESSO YULE LOG IS SURPRISINGLY …
3 In a medium bowl, sift together the flour, cocoa powder, espresso powder, baking powder and salt. Set aside. 4. Add the flour mixture to the stand mixture and then stream in the melted butter and vanilla extract.
From foodnetwork.ca


CHOCOLATE YULE LOG | CHRISTMAS RECIPE | SOIL ASSOCIATION
Line a 23x32cm/9x13” Swiss roll tin with parchment and pre-heat the oven. Separate the eggs into two bowls and beat the whites until stiff. Add the sugar to the yolks and beat until thickened. Sieve the cocoa over the yolks and beat again, then gently fold the egg whites into the yolks with a metal spoon, using a cutting and turning action.
From soilassociation.org


BEST YULE LOGS 2021: THE BEST SUPERMARKET YULE LOGS
The Best Hand Rolled Yule Fudge Yule Log (Serves 6-8) Morrisons. £4.00. SHOP NOW. Chocolate sponge, chocolate buttercream and chocolate fudge icing - this one's for the die-hard chocolate fans! 3 ...
From delish.com


MAGICAL YULE RECIPES - LEARN RELIGIONS
Pinch of salt and pepper. Preheat the oven to 350 F. Cut the squash in half lengthwise, and scoop out the seeds. Don't worry if there are still some stringy bits of pulp in there. Cut the stick of butter in half lengthwise, and place one half in each half of the squash. Lay the two squash halves in a baking dish.
From learnreligions.com


CHOCOLATE YULE LOG RECIPE - LOVEFOOD.COM
Heat the oven to 180°C/fan 160°C/350°F/gas mark 4. Whisk the egg yolks and caster sugar together until pale and thick, around 10 minutes. Sift over the cocoa powder and fold in. In a separate bowl, whisk the egg whites to stiff peaks, then fold in 1tbsp of the yolk mixture, then gradually add the remainder.
From lovefood.com


WHITE CHOCOLATE YULE LOG: CHRISTMAS DESSERT | GREEDY GOURMET
Baking tray – you’ll need a baking tray or swiss roll tin. Parchment paper – greaseproof paper is essential for this recipe, whether it’s parchment paper or baking paper. Icing spatula – the perfect instrument to make sure your white chocolate yule log is perfectly smooth. Nielsen-Massey vanilla extract – for best results use a ...
From greedygourmet.com


HOW TO MAKE A CHOCOLATE YULE LOG - HOTELCHOCOLAT.COM
For the sponge: Preheat the oven to 180℃ and line a Swiss roll tin with baking paper. Whisk together the beaten eggs and caster sugar until thick and creamy. Sift and gently fold in the flour and cocoa powder until combined. Pour the mixture into your prepared tin and bake for 15 minutes or until springy to the touch.
From hotelchocolat.com


THE CLASSIC CHOCOLATE YULE LOG – TALA COOKING
Meanwhile, melt the butter and chocolate in a microwave in 30 second bursts until melted, give it a stir every burst. Then whisk in the double cream and set aside to thicken. For the cream filling, whip up the double cream and icing sugar, just before soft peaks begin to form. Uncurl the cold cake, spread the cream filling on the surface, then re-roll tightly - move to a …
From talacooking.com


32 CHOCOLATE YULE LOG IDEAS | RECIPES, FOOD, CHOCOLATE YULE LOG
Jan 27, 2016 - Explore Kathy Murray's board "chocolate yule log" on Pinterest. See more ideas about recipes, food, chocolate yule log.
From pinterest.ca


CHOCOLATE YULE LOG | FOOD RECIPES | RUNNYMEDE ON THAMES
Pre-heat the oven to 175 degrees. Whisk together the eggs, egg yolk, water and sugar until the consistency resembles ribbons. In a separate bowl, sieve the flour, custard powder and cocoa powder together, then fold into the liquid …
From runnymedehotel.com


CHOCOLATE YULE | RECIPES - HERSHEYLAND
Heat oven to 400° F. Grease 15-1/2x10-1/2x 1-inch jelly-roll pan; line with parchment paper. Place large piece of parchment paper on counter top; sprinkle with granulated sugar. Beat eggs and sugar together with electric mixer in large bowl until thick and creamy and spoon pulled through mixture leaves a trail (about 12 minutes).
From hersheyland.com


CHOCOLATE YULE LOG | M&M FOOD MARKET
Cooking Instructions. THAW BEFORE SERVING: Thaw for 3 to 4 hours in refrigerator. Do not thaw at room temperature or in microwave. For optimal results, slice portions while still partially frozen. For maximum flavour, remove …
From mmfoodmarket.com


CHOCOLATE YULE LOG CAKE - FAYE'S FOOD
Pour the chocolate mixture into the pan all at once. Use an offset spatula to gently smooth out this mixture evenly into the pan. Be patient and be sure to get this as smooth as possible. Bake into a preheated oven at 350°F for 10-12 …
From fayesfood.com


FOOD WISHES VIDEO RECIPES: CHOCOLATE YULE LOG - BLOGGER
2 tablespoons melted butter for greasing pan. 1/2 cup unsweetened cocoa powder. 2 tablespoons all-purpose flour. 1/2 teaspoon kosher salt. 5 large room temperature eggs (do not use cold eggs) 2/3 cup white sugar. 1/2 teaspoon vanilla. - Bake at 400 F. for 8 …
From foodwishes.blogspot.com


CHOCOLATE YULE LOG - FOOD NEWS
Gluten Free Chocolate and Coconut Yule Log. Recipe for 6. Ingredients For the mousse 400g coconut milk 250g dark chocolate callets. For the coating 200g dark chocolate 50g cocoa powder. Method. Bring the coconut milk to a gentle boil on a hob, then remove from the heat.
From foodnewsnews.com


CHOCOLATE YULE LOG - A HEALTHIER VERSION - KEZIA HALL
CAKE. Preheat oven to 180c. Whisk egg whites until stiff peaks are formed. In a separate bowl whisk the egg yolk, honey, and salt until fully combined. Then gently fold the yolks into the egg whites and sift in the cocoa, gently stir until fully combined but still with some air in. Spread onto a small flat baking tray lined in greaseproof paper ...
From keziahall.com


CHOCOLATE YULE LOG RECIPE - FOOD.COM
An impressive looking dessert for a hot summer Christmas. Looks fantastic! I often give as a gift, complete with platter - always a hit. Comes …
From food.com


TRADITIONAL MILK CHOCOLATE YULE LOG / BûCHE DE NOëL - MINIATURE …
Apr 28, 2022 - A traditional chocolate Yule log decorated with meringue mushrooms (with glittery sprinkles), holly and berries, gold snowflake. Presented on gold bakery board. Also available in dark chocolate and pistachio versions.
From pinterest.ca


THE TRADITIONAL CHOCOLATE YULE LOG - ALWAYS FOODIE
The tradition of making chocolate yule log originated in Europe. The specialty of chocolate yule log is its white chocolate ganache filling and its dark chocolate ganache topping. Take a look at the recipe given below. Complexity level: Moderate. Time taken: 2 hours. Ingredients. For making the Yule log . 1. Exactly 6 eggs . 2. Caster sugar ...
From alwaysfoodie.com


CHOCOLATE YULE LOG RECIPE - DINNER, THEN DESSERT
Preheat oven to 400 degrees and spray a 13×18 baking sheet with baking spray. Line with parchment paper and spray the top of the parchment paper with baking spray. To your stand mixer add the eggs and sugar on medium speed. Beat for …
From dinnerthendessert.com


CHOCOLATE YULE LOG - RTE.IE
Ingredients. for the sponge: 4 large eggs (at room temperature) 4.5 oz caster sugar; 4 oz self-raising flour; 0.5 oz cocoa powder; for the filling: 2 oz caster sugar
From rte.ie


BEST YULE LOG RECIPES | FOOD NETWORK CANADA
Preheat the oven to 375 degrees and prepare a standard 11 by 17 baking pan by first buttering it, then lining it with wax or parchment paper then buttering the paper. Sprinkle a bit of flour over the pan and shake to evenly coat then knock out the excess. Step 5. Place the egg yolks, ½ cup of sugar, the vanilla and rum in a mixing bowl.
From foodnetwork.ca


THE BEST WINE AND LIQUEUR PAIRINGS FOR A CHOCOLATE YULE LOG
A chocolate yule log or 'buche de Noël has become an increasingly popular dessert at Christmas but what kind of wine should you pair with it? As usual with chocolate it depends how intense the flavour is and what the log is filled with. A simple shop-bought log filled with whipped cream or a light buttercream doesn’t need as powerful a wine ...
From matchingfoodandwine.com


CHOCOLATE YULE LOG RECIPES ALL YOU NEED IS FOOD
To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 …
From stevehacks.com


Related Search