Yule log with cream and chocolate is a simple Christmas dessert to prepare. There is just over a month to the sweetest holiday of the year, and it’s never too early to leave you with some delicious recipe. Today I prepared my first Christmas dessert. You might say it’s too early, but managing a cooking blog requires these little sacrifices. Christmas in my kitchen always comes too early to then leave you with the recipes in advance. The recipe I want to tell you today is a Sponge cake roll filled with cream and chocolate. A dessert simple to prepare in advance and so beautiful and scenic that it will make a great impression with relatives and friends! For Christmas, don’t miss the recipe for Christmas tree cupcakes and the recipe for Cartellate. So let’s hurry to the kitchen and prepare together an irresistible Filled Christmas Yule Log
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
- Energy 239.02 (Kcal)
- Carbohydrates 22.73 (g) of which sugars 11.64 (g)
- Proteins 4.04 (g)
- Fat 15.27 (g) of which saturated 3.53 (g)of which unsaturated 2.33 (g)
- Fibers 2.81 (g)
- Sodium 16.02 (mg)
Indicative values for a portion of 85 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
Christmas Roll Ingredients
- 2 eggs
- 1/2 cup sugar
- 1 tbsp butter (melted)
- 3/4 cup all-purpose flour
- 3 tbsp water
- 1 tsp baking powder
- 1 cup heavy whipping cream
- 3 oz dark chocolate
- 1/4 cup milk
- 4 candied cherries
- A few sprigs rosemary
What You Need
- Baking tray
- Hand mixer
How to Prepare the Cream and Chocolate Yule Log
Separate the yolks from the whites. Beat the egg whites until stiff peaks form and the yolks with the sugar for 5-6 minutes until it becomes a light and frothy mixture. Add the water and melted butter to the yolks. Mix.
Continue the preparation by adding the sifted flour and the baking powder. Mix. Finally, add the beaten egg whites and gently fold them into the mixture with a spatula from bottom to top to incorporate them into the batter.
Line a 11×15 inch rectangular baking tray with wet and squeezed parchment paper. Pour the mixture inside, leveling it into a thin layer with a spatula. Bake the Sponge Cake in a static oven preheated to 375°F for 15-16 minutes.
Flip the sponge cake while still warm onto a damp kitchen towel, squeezed and sprinkled with granulated sugar. Gently remove the parchment paper. Roll the Cake together with the kitchen towel, seal the sides, and let it rest in the fridge for an hour.
Whip the fresh cream with the addition of powdered sugar. Melt the dark chocolate in small pieces in a bain-marie or microwave. Combine the melted chocolate with the whipped cream.
Carefully unroll the cake and brush it with milk, to keep it softer. Spread 2/3 of the chocolate cream over the entire surface. Cut a piece obliquely. Place the roll on a serving plate with the piece sideways as in the photo.
Spread the chocolate ganache over the entire surface, covering the sides as well. Use the prongs of a fork to make lines on the chocolate cream to simulate tree bark. Decorate with halved candied cherries and rosemary sprigs. Keep the Chocolate Yule Log in the fridge.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can prepare the Sponge Cake in advance and store it in the fridge wrapped in a damp cloth or plastic wrap for 1-2 days. You can also freeze it
You can enrich the filling with chocolate chips or small pieces of dark chocolate
Don’t miss the recipe for the Christmas Cake
