The Yule Log is a traditional French dessert also known as Buche de Noel, it is shaped like a tree log and is considered good luck to prepare it for the Christmas holidays.
Although there are many variations, it always starts with a sponge cake base, which after being filled, is covered with chocolate or other toppings. In this version, I’ve prepared a cocoa sponge cake to fill with white chocolate cream.
I can assure you that the taste will win everyone over, the combination of cocoa and white chocolate is delicious, you just have to try it!
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: French
- Energy 243.01 (Kcal)
- Carbohydrates 21.66 (g) of which sugars 14.12 (g)
- Proteins 4.11 (g)
- Fat 17.03 (g) of which saturated 7.15 (g)of which unsaturated 1.85 (g)
- Fibers 1.04 (g)
- Sodium 35.39 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Yule Log Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp wildflower honey
- 2/3 cup sugar (+as needed to sprinkle the sponge cake)
- 3 eggs
- 1/4 cup low-fat milk
- 1 tsp baking powder
- 10.5 oz mascarpone cheese
- 3/4 cup heavy cream
- 7 oz white chocolate
- as needed sugar paste (green and red color for holly)
- as needed unsweetened cocoa powder
Tools
- 1 Stand Mixer
- 1 Baking Sheet 18 x 14.5
- Parchment Paper
- 1 Wooden Spoon
- 1 Mixing Bowl
- 1 Electric Whisk
- 1 Microwave Oven
- 1 Piping Bag
- 1 Plain Tip
- 1 Serving Plate
- 1 Cookie Cutter
Yule Log Steps
To prepare the Yule Log, we start by preparing the cocoa sponge cake
In the stand mixer, beat the eggs with sugar and honey for at least 10/15 minutes. When you have a light and fluffy mixture, add the milk gradually. After the ingredients are well combined, turn off the mixer and gently fold in the sifted flour, cocoa, and baking powder. Do this gently to avoid deflating the mixture, mix slowly with a wooden spoon from bottom to top.
Line a 18 x 14.5 inch baking sheet with parchment paper and pour the mixture, smoothing it well. Then place it in a preheated oven at 392°F for about 10/12 minutes. After the time has passed, take the baking sheet out of the oven and transfer the sponge cake onto the table with the parchment paper. Dust the surface without paper with a little granulated sugar (this will prevent it from sticking) now cover the sponge cake with plastic wrap, making sure to seal it well even at the sides. Let it cool and prepare the cream for the filling.Break the white chocolate into pieces and place it in a glass mixing bowl, add the cream. Heat the bowl in the microwave to melt the chocolate, using low power, or you can also do it in a bain-marie. Once the chocolate is melted, let the mixture cool, stirring occasionally.
Once cooled, add the mascarpone and whip with the electric whisk for a couple of minutes, until you have a smooth and velvety cream.
Now we can assemble our Yule Log:
Gently remove the plastic wrap from the sponge cake and fill the inside with half of the white chocolate cream, leaving 3/4 inch on the sides without cream. Gently roll up the sponge cake and seal the roll with plastic wrap, making sure to close the sides well, place in the fridge to set for at least 1 hour. Pour the remaining chocolate cream into a piping bag and leave it in the fridge to set, it will be used for the final decoration.After the time has passed, take the roll out of the fridge and cut the two ends, assemble the dessert as in the photo or try to create a log. Cover it with the cream we put in the piping bag, create a decoration similar to a log, or give space to your imagination.
To create the holly with the sugar paste, roll out a green sheet and cut the leaves with the cutter. With the red one, create small balls to make the berries.Our Yule Log is ready, a dusting of unsweetened cocoa powder will complete the dessert. Enjoy your treat!
Yule Log Advice
The cocoa Yule Log can be stored in the refrigerator for a couple of days, or it can be frozen without decoration.
The cocoa Yule Log can be stored in the refrigerator for a couple of days, or it can be frozen without decoration.
