You know those desserts that instantly bring a festive vibe? The chocolate and coffee log is one of those that make you look amazing without complicating your life.
I made it thinking of Christmas days, when there are a thousand things to do but you don’t want to miss out on a show-stopping dessert.
Soft, coffee-scented, with a creamy dark chocolate filling: in short, a dessert that disappears in no time.
And the best part? You can make it in advance, keep it in the fridge, and pull it out just at the right moment. So convenient!
- Difficulty: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 4 Eggs
- 2/3 cup Sugar
- 1/3 cup Desiccated Coconut
- 2 tbsp Butter
- 3/4 cup Flour
- 1 tbsp Rum
- 3 tbsp Maple Syrup
- to taste Salt
- 7 oz Dark Chocolate
- 1/3 cup Butter
- 1/3 cup Vanilla Powdered Sugar
- 4 tbsp Rum
- 3/4 cup Butter
- 2 Egg Yolks
- 2 tsp Coffee Extract
- 4 tbsp Maple Syrup
- to taste Desiccated Coconut
Tools
- Bowls
- 1 Electric Whisk
- 1 Spatula
- 1 Baking Tray
- Parchment Paper
- 1 Tea Towel
- 1 Small Pot
- 1 Bowl suitable for bain-marie
- 1 Fork
Preparation
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff.
In another bowl, beat the yolks with the sugar, then add coconut, softened butter, flour, rum, and maple syrup.
Gently fold in the beaten egg whites to obtain a soft and homogeneous batter.
Pour the mixture onto a baking tray lined with parchment paper and bake at 350°F for about 10 minutes.
Once out of the oven, transfer the cake (with parchment paper underneath) onto a damp tea towel, roll it up and let it cool.Melt the dark chocolate in a bain-marie or in the microwave.
Add butter, vanilla powdered sugar, and rum, mixing until you get a smooth cream.
Unroll the sponge cake, spread the chocolate cream, and roll it up again.
Transfer the log to the fridge to set.
Whip the butter with the yolks, coffee extract, and maple syrup.
Cover the entire log with this flavored buttercream.
Use a fork to create the traditional log lines.
Sprinkle with desiccated coconut and let rest in the fridge for at least 4 hours.
Notes
You can replace the rum with milk or coffee if you prefer a non-alcoholic version.
For a lighter cream, use half butter and half mascarpone in the coating.
Add chocolate chips to the filling for a “crunchier” effect.
Variations
White Chocolate Log: replace the filling with white chocolate and add vanilla.
Intense Coffee Log: increase the coffee extract in the coating or add a cup of strong espresso in the filling.
Coconut Version: add coconut in the filling and in the final cream too.
FAQ – Chocolate and Coffee Log
Can I make it the day before?
Yes, it’s even better: it firms up and becomes even tastier.
Can I freeze it?
Yes, without the decoration. Then thaw it in the fridge and cover it fresh.
Can I use mascarpone cream instead of butter?
Sure! It will be softer and less sweet.
And here it is, the chocolate and coffee log: a dessert that screams Christmas, elegant yet stress-free, perfect to impress without spending hours in the kitchen.
It slices beautifully, holds up for a whole day in the fridge, and each slice is a mix of chocolate, coffee, and coconut that’s truly irresistible.
If you’re looking for a Christmas dessert that stays in your heart, this is the right time to try it!
