Ingredients:

  • 4 large eggs, separated, room temperature
  • ½ cup (100g) granulated sugar
  • ⅓ cup (30g) unsweetened cocoa powder
  • ⅓ cup (40g) all-purpose flour, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 ½ cups (360ml) heavy cream
  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 2 tablespoons (30g) unsalted butter, softened
  • 2 tablespoons powdered sugar
  • 6 ounces (170g) semi-sweet chocolate, finely chopped (for ganache)
  • ½ cup (120ml) heavy cream (for ganache)
  • Powdered sugar, for dusting (optional)
  • Fresh rosemary sprigs (optional)
  • Cranberries (optional)
  • Meringue mushrooms (store-bought or homemade) (optional)

Instructions:

  1. Prepare the Pan: Line the jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Make the Sponge Cake Batter: Whisk egg yolks and sugar until pale and thick. In a separate bowl, whisk cocoa powder, flour, and salt. Gradually add to the egg yolk mixture. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold egg whites into the batter.
  3. Bake the Cake: Spread batter evenly in the prepared pan. Bake at 350°F (175°C) for 15-20 minutes, or until a toothpick inserted into the center comes out clean. This will ensure a delicious yule log recipe.
  4. Cool and Roll the Cake: Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from one short end, roll the cake up tightly in the towel and let it cool completely.
  5. Make the Chocolate Cream Filling: Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate; let sit for a minute, then whisk until smooth. Stir in softened butter and powdered sugar. Refrigerate for at least 30 minutes until thick enough to spread.
  6. Assemble the Yule Log: Unroll the cooled cake. Spread the chocolate cream filling evenly over the cake. Re-roll the cake tightly.
  7. Make the Chocolate Ganache: Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate; let sit for a minute, then whisk until smooth. Let cool slightly.
  8. Decorate the Yule Log: Cut off a slanted piece from each end of the log to create branches. Place the log on a serving platter. Spread the chocolate ganache over the log to resemble bark. Use a fork to create bark-like texture. Attach the cut-off pieces to the sides of the log with ganache. Decorate with powdered sugar, rosemary, cranberries, and meringue mushrooms (if using).
  9. Chill and Serve: Refrigerate the Yule Log for at least 30 minutes before serving. Slice and serve chilled.