Chocolate Yule Log Recipe (Bûche de Noël)

Prep Time 25 mins

Cook Time 20 mins

Total Time 45 mins

Best Season: Christmas

Description

This delightful chocolate Yule log is a wonderful alternative to traditional Christmas pudding. Follow this easy recipe for a stunning and delicious dessert.

Ingredients

For the Chocolate Sponge:

4 large free-range eggs
100 g caster sugar (3½oz)
65 g self-raising flour (2½oz)
40 g cocoa powder (1½oz)

For the Chocolate Ganache Topping:

300 ml double cream (½ pint)
300 g dark chocolate (35–40% cocoa solids), broken into pieces (10½oz)

For the Cream Filling:

300 ml double cream, whipped

For Decoration:

Icing sugar, for dusting
Decorative holly or a toy robin

Instructions

Prepare the Oven and Tin:

1
- Preheat the oven to 200°C/400°F/Gas 6. Grease a 33x23cm (13x9in) Swiss roll tin and line it with non-stick baking paper, ensuring it fits snugly into the corners.

Make the Sponge:

2
- - In a large bowl, whisk the eggs and caster sugar using an electric hand whisk until the mixture becomes pale, thick, and frothy.
  - Sift the self-raising flour and cocoa powder into the bowl. Carefully fold the dry ingredients into the egg mixture using a spatula, being gentle to retain the airiness.
  - Pour the batter evenly into the prepared tin, spreading it into the corners. Bake for 8–10 minutes until the sponge is firm to the touch and slightly pulling away from the edges of the tin.

Roll the Sponge:

3
- - Place a sheet of baking paper larger than the sponge on your work surface. Generously dust the paper with icing sugar.
  - Turn the warm sponge out onto the dusted paper, peeling off the original lining paper.
  - Score a line about 2.5cm (1in) from one of the longer edges. Using the paper to help, roll the sponge tightly, keeping the paper inside. Allow the roll to cool completely on a wire rack.

Prepare the Ganache:

4
- - Heat the double cream in a saucepan until it is warm (but not boiling). Remove from heat and stir in the dark chocolate pieces until melted and smooth.
  - Let the ganache cool to room temperature, then refrigerate until it is thick enough for piping.

Assemble the Yule Log:

5
- - Unroll the cooled sponge and remove the baking paper. Spread the whipped cream evenly across the surface. Re-roll the sponge tightly.
  - Cut a diagonal slice (about a quarter of the log) from one end. Place the main log on a serving plate and attach the cut piece to the side to resemble a branch.

Decorate the Log:

6
1. - Fill a piping bag fitted with a star nozzle with the ganache. Pipe thick, long lines along the log to mimic tree bark, covering the entire surface. Alternatively, spread the ganache with a palette knife and create a bark-like texture using a fork.
  - Dust the log with icing sugar and garnish with holly or a decorative robin for a festive touch.

Keywords: Christmas dessert ideas, Yule Log

Read it online: https://eatngohub.com/recipe/chocolate-yule-log-recipe/

Samantha Doe

Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.