Chocolate Yule log (Christmas log)

Chocolate Yule log (Christmas log)

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The Yule log (Christmas log) is a traditional dessert which dates back to the Middle Ages and is popular throughout Europe. It was formerly composed of a rolled sponge cake, filled and covered with coffee, praline, chocolate butter cream. For the past ten years, it has gradually been made lighter and the butter cream is replaced by fruit or chocolate mousse… It is often decorated with little characters (dwarves, fathers christmas…), animals, trees etc…

Preparation time
30 min
Cooking time
10 min
Difficulty
easy
Serves
8 people
Meal cost
$
Meal course
Desserts
Loaf Cake
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Posted on

Ingredients

Metric US
Mousse au chocolat
Egg white
9
Plain chocolate
330 grams
Powdered sugar
1 tablespoon
Biscuit roulé
Egg
4
Powdered sugar
130 grams
Flour
130 grams
vanilla sugar
2 packets
baking powder
1 teaspoon
  1. The chocolate mousse should be manufactured 24 hours prior to making your Yule log, since the mousse needs to stiff up a bit in your refrigerator to have the perfect consistency for this recipe.
  2. To make this mousse, first melt the chocolate squares in a saucepan using a water bath.
  3. Beat the 9 egg whites till a stiff peak forms, then add your sugar tablespoon and gradually add the melted chocolate while it is still hot.
  4. Whisk your mousse and leave it in the refrigerator.
  5. The next day, preheat your oven to 200° C (390° F).
  6. Break the 4 eggs and separate the white from the yolks.
  7. Mix egg yolks with the sugar till ribbon stage.
  8. Gradually add flour, vanilla sugar and yeast.
  9. Beat the egg whites and add to the previous mixture.
  10. Cover your oven baking tray with parchment paper and pour the dough. Bake for 10 minutes.
  11. Roll the cake on itself while it is cooling down.
  12. Unroll the cake, remove the paper lining and pour half of the chocolate mousse on it.
  13. Wrap the cake again and cut the 2 edges in a slight angle.
  14. Use one of these edges and place it on the top of the cake and cover your log with chocolate mousse.
  15. Mark the icing surface with a fork to give the effect of wood and make grooves on the edges of the cake.
  16. Decorate with plastic or sugar or almond paste objects and leave to cool in the fridge.
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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Preparation time
30 min
Cooking time
10 min
Difficulty
easy
Serves
8 people
Meal cost
$
Meal course
Desserts
Loaf Cake
Posted by
Posted on

Ingredients

Metric US
Mousse au chocolat
Egg white
9 units
Plain chocolate
330 grams
Powdered sugar
1 tablespoon
Biscuit roulé
Egg
4 units
Powdered sugar
130 grams
Flour
130 grams
vanilla sugar
2 packets
baking powder
1 teaspoon
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