Chocolate Yule Log
15
- Prep Time45 mins
- Total Time2 hrs 40 mins
- Makes10 servings
Text and recipe by Jennifer Pallian. Produced by Sun Ngo. Photography by Carmen Cheung. Food Styling by Eshun Mott. Prop Styling by Madeleine Johari.
This yule log, also known as a bûche de Noël, is as spectacular to eat as it is to look at. Plus, recipe developer Jennifer Pallian shares a smart hack for rolling it up.
Cake
4 large eggs, separated
1/2 cup (99 g) plus 1/3 cup (66 g) granulated sugar, divided
1 tsp vanilla
1/2 cup (60 g) all-purpose flour
1/3 cup (28 g) cocoa powder
1 tsp baking powder
1/8 tsp fine sea salt
1/3 cup 2% milk, divided
Filling
1 tsp unflavoured gelatin,such as Knox (optional; see tip)
1 1⁄4 cups 35% cream
1/3 cup icing sugar
3 tbsp cocoa powder
1/2 tsp vanilla
Ganache
3/4 cup 35% cream
170 g finely chopped dark chocolate
Optional garnishes
Sugared cranberries (see below)
Rosemary sprigs
Icing sugar, for dusting
Instructions
Position rack in centre of oven, then preheat to 375F. Spray an 11 × 17-in. rimmed baking sheet with non-stick spray, then line with parchment. Spray with more non-stick spray.
Cake: In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until foamy. Gradually add 1⁄2 cup granulated sugar, beating until stiff but still droopy peaks form. Scrape into a medium bowl.
Combine egg yolks and remaining 1/3 cup granulated sugar in stand-mixer bowl (no need to wash). Beat on medium-high speed until batter falls in ribbons when lifted with a spoon, about 2 min. Beat in 1 tsp vanilla.
Whisk flour with cocoa powder, baking powder and salt in a medium bowl. Stir flour mixture into egg yolk mixture in three additions, alternating with milk, until combined. Fold in egg whites until no streaks remain.
Pour batter into prepared sheet, and spread to edges. Bake until cake is slightly springy, 10 to 12 min. Cool cake in pan for 5 min. Roll cake up in parchment, starting from a short edge. Set on a rack, rolled up, to cool completely, about 1 hr.
Filling: Sprinkle gelatin over 1 tbsp cold water in a small microwave-safe bowl. Set aside for 5 min. Microwave until gelatin dissolves, 10 to 20 sec. Set aside to cool.
In the bowl of a stand mixer fitted with the whisk attachment, beat 1 1⁄4cups cream on high speed until soft peaks form. Sift in icing sugar and cocoa powder. Add 1⁄2 tsp vanilla and cooled gelatin mixture. Gently stir.
Ganache: Bring 3⁄4 cup cream to a simmer in a small saucepan over medium. Remove from heat and pour over chopped chocolate in a medium heatproof bowl. Cover and set aside for 5 min, then whisk until smooth and glossy. Set aside to cool until thick but pourable, 10 to 15 min.
Carefully unroll cake on counter, short side facing you. Spread filling evenly over cake, reserving any extra to use as garnish when serving. Roll cake back up gently, removing parchment as you roll. Use a rimless baking sheet to lift and transfer the cake, seam-side down, to a platter.
Pour ganache over cake, smoothing with a spatula to cover entire surface. Refrigerate until ganache is firm, about 5 min.
Garnish log with sugared cranberries, rosemary and a dusting of icing sugar, if desired. Serve with reserved whipped filling, if there is any.
This Is How We Roll
1. Once it’s out of the oven, allow the cake to cool enough to touch while still remaining hot. Short side facing you, roll up the cake and parchment away from you.
2. Once cake is completely cooled and filling is ready, carefully unroll cake. Spread filling as evenly as possible, and then roll back up without the parchment paper.
3. Test ganache consistency before pouring onto the cake; you want it to be spreadable but also thick enough to stay in one place and not run over and puddle at the sides.
4. Creating a barklike texture in the ganache is a free-form art: Use the tip of a knife, the tines of a fork or any other kitchen tool that makes a textured pattern you like.
Kitchen tips
- Gelatin powder helps stabilize the whipped-cream filling, making for easier slicing. It’s optional but highly recommended.
- If you accidentally pour too-runny ganache on the cake, chill the cake for a few minutes, then scrape any spilled ganache back onto it.
- Chilling the cake overnight helps it absorb moisture from the filling, making it easier to slice.
Garnish with these sweet and easy sugared cranberries.
Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.