This Yule Log Recipe Will Be The Star of Christmas Dinner

This Yule Log Recipe Will Be The Star of Christmas Dinner

If you’re looking for a show-stopping dessert to impress your friends and family then this is the one for you. The Yule Log or bûche de Noël is traditionally eaten in France and Belgium. It’s filled with cream and fudge. Be prepared for zero leftovers, it’s addictive.

CHOCOLATE YULE LOG

Yields: 12 Servings

Total Time: 1 hr 40 mins

INGREDIENTS
  • For the sponge:  
    • 6 eggs, separated  
    • 150 grams caster sugar  
    • 50 grams cocoa powder
  • For the chocolate fudge: 
    • 250 grams dark chocolate  
    • 200 grams butter  
    • 50 grams brown sugar  
    • 2 tablespoons milk  
    • ½ teaspoon vanilla essence
  • For the filling:  
    • 300 millilitres heavy cream  
    • ¼ cup powdered sugar
DIRECTIONS
  1. Put the egg yolks in a bowl and beat for 1 to 2 minutes until they start to thicken.
  2. Add sugar and beat until mixture becomes pale and leaves trails, about 5 minutes. Sift in cocoa powder; mix thoroughly.
  3. Place the egg whites in a separate, medium-sized bowl. Using a clean whisk beat the whites until they start to form soft peaks, about 8 to 10 minutes.
  4. Using a spatula, gently fold the egg whites into the chocolate mixture.
  5. Line a 13-inch by 9-inch baking tray with parchment paper. Pour in the sponge mix and even it with a spatula or spoon.
  6. Bake at 350°F for 20 minutes.
  7. The sponge should be slightly springy and may make a tiny crunching noise when pressed. Cover the cake with a damp tea towel and let cool.
  8. For fudge, melt the butter gently in a pan. Add chocolate and stir until all is dissolved.
  9. Add sugar and stir to dissolve. Finally, add milk and vanilla essence and stir until smooth.
  10. Pour the sauce into a bowl and place in the fridge for at least an hour to cool and thicken.
  11. For whipped filling, beat the heavy cream in a bowl until it becomes stiff, about 5 minutes.
  12. Sprinkle icing sugar onto a large sheet of baking paper. Turn the sponge out onto the paper and carefully remove the paper.
  13. Spread a thin layer of fudge onto the sponge then, spread the cream onto the sponge.
  14. To assemble, start from the short end and use the baking paper to help you roll the sponge into a log. Roll it reasonably tightly. (Make sure you don’t roll the paper into the sponge!) The sponge may crack while rolling. With care and patience, you should get a perfect roll.
  15. Trim the ends of the roll with a sharp knife.
  16. Dust icing sugar over the log and place in the fridge for a few hours to set.
  17. Before serving, dust on more icing sugar. Garnish with candies, chocolates and fresh herbs.