• Home
• Recipes
• Entertain
• Chocolate yule log

Chocolate yule log

• Amanda James

Published: November 27, 2024 at 11:25 AM

Save recipe

Serves 8

Easy

Total time: 1 hr and 20 mins

+ cooling + chilling

A star rating of 5 out of 5.5 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

Need a show-stopping dessert recipe to impress guests over the Christmas period? Check out our indulgent festive yule log with dark chocolate, a boozy Baileys cream and crunchy hazelnut brittle

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Try this Christmas Yule log recipe then check out our bûche de noël, Christmas biscuits, Christmas cupcakes, stollen and more Christmas baking recipes plus Christmas desserts. Looking for a gluten-free chocolate centrepiece? Try our showstopping gluten-free chocolate fudge cake.

Christmas yule log recipe

Ingredients

Nutrition

• 100g self-raising flour
• 50g cocoa powder
• 1 tsp ground cinnamon
• 6 large eggs
• 100g caster sugar
• 2 tbsp milk

BRITTLE

• 50g hazelnuts

  chopped

• 70g caster sugar

GANACHE

• 100g dark chocolate

  chopped

• 150ml double cream

FILLING

• 250ml double cream

• 5 tbsp Baileys or Irish cream liqueur

  (optional)

• 2 tbsp icing sugar

• 6 Ferrero Rocher

  roughly chopped

Nutrition: per serving

• kcal652
• fat46.2g
• saturates23.5g
• carbs45g
• sugars33g
• fibre3.5g
• protein12.4g
• salt0.4g

Ad

Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Line a 25cm × 38cm swiss roll tin with baking paper.

• step 2

  To make the sponge, sift the flour, cocoa and cinnamon into a large bowl and leave to one side.

  

• step 3

  Separate the eggs, putting the whites and yolks into separate large clean bowls. Whisk the yolks with 1/2 the sugar for 5 minutes or until thickened and pale.

  

• step 4

  Whisk the egg whites, sprinkling in the remaining sugar with a pinch of salt, until glossy and holding soft peaks.

  

• step 5

  With a large metal spoon, add a 1/3 of the whites to the yolk mixture, folding to combine, followed by a 1/3 of the flour mixture. Repeat the process in 2 more additions, folding until evenly combined. Add the milk to loosen slightly.

  

• step 6

  Pour the batter into the tin so it is evenly spread. Bake for 10-12 minutes or until firm to the touch.

  

• step 7

  Turn out the sponge onto a piece of baking paper and peel off the old piece of baking paper. Roll the sponge up using the paper underneath – it may crack a bit but don’t worry, you’re going to cover it with ganache. Cool completely.

  

• step 8

  To make the brittle, line a baking tray with a piece of baking paper and spread over the chopped hazelnuts. Put the sugar and a splash of water into a wide pan over a medium heat and bring to the boil, swirling occasionally until caramel forms. Once bubbling, and the colour of a rusty penny, pour over the hazelnuts and leave to cool.

  

• step 9

  To make the ganache, put the dark chocolate into a medium bowl. Heat the cream until just simmering, pour over the chopped chocolate and gently stir until fully combined. Leave in the fridge to set for 20 minutes until spreadable.

  

• step 10

  To make the filling, whip the cream with the Baileys, if using, and icing sugar until just holding soft peaks.

  

• step 11

  Unfold the swiss roll and spread the cream over the cooled sponge, leaving 2cm clear at the shorter ends of the cake. Scatter with chopped Ferrero Rocher, roll the cake into a tight spiral and carefully transfer to a serving plate.

  

• step 12

  Spread the ganache over the cake evenly and create a tree bark effect using a non-serrated knife. Leave to set in the fridge for 10-15 minutes. Whizz the brittle into chunky pieces in a food processor and scatter all over the chocolate log to serve.

  

Check out our best Christmas dessert recipes...

Authors

Amanda James

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.5 ratings

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue