Chocolate Yule Log Recipes

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CHOCOLATE YULE LOG



Chocolate Yule Log image

For many years, this impressive rolled cake has been a favorite Christmas dessert for our family- everyone just loves it! Plus, I'm always asked to bring the rich chocolaty treat to our annual church Christmas function.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 16

4 large eggs, separated
2/3 cup sugar, divided
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup heavy whipping cream
2 tablespoons sugar
1/4 teaspoon almond extract
FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons 2% milk
2 teaspoons vanilla extract

Steps:

  • Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 143mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE GINGERBREAD YULE LOG



Chocolate Gingerbread Yule Log image

If you've tasted a yule log sponge cake, you'll love this version with fresh ginger and spices. The holiday stunner can be made ahead. -Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 26

5 large eggs, separated
3/4 cup cake flour
1 to 1-1/2 teaspoons each ground ginger and cinnamon
1/4 teaspoon each ground nutmeg and pepper
1/4 teaspoon salt
1/3 cup packed dark brown sugar
1/4 cup molasses
2 tablespoons canola oil
1 tablespoon grated fresh gingerroot
1/8 teaspoon cream of tartar
1/4 cup sugar
Baking cocoa
FILLING:
1 carton (8 ounces) mascarpone cheese
1/3 cup confectioners' sugar
2 tablespoons heavy whipping cream
1/8 teaspoon salt
1/3 cup crystallized ginger, dried cranberries or miniature semisweet chocolate chips
CHOCOLATE BARK:
4 to 6 ounces high-quality bittersweet chocolate, melted
BUTTERCREAM:
2 large egg whites
1/2 cup sugar
1/8 teaspoon salt
3/4 cup unsalted butter, softened
4 ounces high-quality milk chocolate, melted and cooled

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper. Sift flour, spices and salt together twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add brown sugar, beating on high speed until thick. Beat in molasses, oil and fresh ginger. Fold in flour mixture (batter will be thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved. Beat on high until stiff, glossy peaks form. Using a large spatula, fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 10-12 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with cocoa. Gently peel off paper. Roll up cake in towel jelly-roll style. Cool completely on a wire rack., For filling, in a small bowl, mix mascarpone cheese, confectioners' sugar, cream and salt just until blended; stir in ginger. Refrigerate, covered, while preparing bark and buttercream., For bark, line the underside of a 15x10x1-in. baking pan with parchment. Using an offset spatula, spread melted chocolate in a thin, even layer on parchment. Refrigerate until set, about 30 minutes., For buttercream, place egg whites, sugar and salt in a heatproof bowl; whisk until blended. Place bowl over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 1-2 minutes. , Remove from heat. With the whisk attachment of a mixer, beat on high speed until stiff glossy peaks form and mixture has cooled, about 5 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled chocolate., To assemble, unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter. Spread buttercream over cake., To decorate cake, lift chilled chocolate with fingers and break carefully into shards; arrange over buttercream, overlapping slightly. If chocolate becomes too soft, return to refrigerator as necessary., Refrigerate cake, loosely covered, until serving. Using a serrated knife, cut cake into slices., Freezer Option: Entire cake can be made up to 1 week before serving. Prepare and decorate cake as directed; freeze 2 hours or until firm. Wrap cake in several layers of plastic wrap. Return to freezer; freeze for up to 1 week. To serve, partially thaw wrapped cake in refrigerator overnight. Carefully remove plastic wrap; let cake stand at room temperature 15-30 minutes before serving.

Nutrition Facts : Calories 373 calories, Fat 24g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 121mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE YULE LOG



Chocolate Yule Log image

If you haven't tried this classic holiday dessert because you thought it required advanced baking and pastry skill, then get ready to buche up this Noel, since the techniques required are actually quite simple. This classic holiday dessert is a showstopper, but it's often better looking than it is tasting, which is not the case here, thanks to a simple-to-make, rich chocolate sponge cake, and mocha buttercream filling. Garnished here with meringue mushrooms and rosemary.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 10

Number Of Ingredients 16

1 ⅔ cups powdered sugar
½ cup butter, at room temperature
1 ½ tablespoons unsweetened cocoa powder
1 pinch salt
2 tablespoons coffee-flavored liqueur
⅓ cup mascarpone cheese
2 tablespoons melted butter
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
2 tablespoons all-purpose flour
5 large eggs, at room temperature
⅔ cup white sugar
½ teaspoon vanilla
2 tablespoons powdered sugar, or as needed
1 cup heavy cream, boiling-hot
1 (8 ounce) package dark chocolate chips

Steps:

  • Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined; set aside.
  • Preheat the oven to 400 degrees F (200 degrees C). Brush a little melted butter over a 13x18-inch rimmed sheet pan. Line pan with parchment paper and brush remaining melted butter on top.
  • Combine cocoa powder, salt, and flour together in a bowl; whisk or sift to break up clumps.
  • Place eggs in the clean bowl of your stand mixer. Add sugar and whip until fluffy, thick, and very light in color. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended. Pull off the whisk attachment and whisk batter with it until evenly blended.
  • Pour batter onto the prepared sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out the large bubbles.
  • Bake in the preheated oven until top is dry and edges start to pull away from the sides, 8 to 10 minutes.
  • Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake. Remove cake from the oven. Run a knife around the edges of the pan. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
  • Quickly flip pan on top of the sugared area to invert the cake. Remove parchment paper and dust cake with more powdered sugar. Gently roll cake up inside the towel; allow to cool for 15 minutes.
  • Unroll cake and dollop buttercream on top, reserving some for later. Spread frosting to the edges. Roll cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
  • Combine chocolate chips and hot cream in a bowl. Let sit for 1 minute. Whisk until chocolate melts.
  • Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some buttercream to the angled slice and attach it to one side. Spread a layer of ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
  • Carve lines into the ganache using the tip of a knife to create the appearance of tree bark. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.

Nutrition Facts : Calories 526.3 calories, Carbohydrate 55.7 g, Cholesterol 165.4 mg, Fat 33.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 19.8 g, Sodium 245.4 mg, Sugar 48.9 g

NO-BAKE CHOCOLATE MOCHA YULE LOG



No-Bake Chocolate Mocha Yule Log image

This show-stopping holiday cake requires zero baking and is packed with luscious chocolate and coffee flavor. Make it up to one day in advance to save yourself some time on the big day.

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield 6 to 8 servings

Number Of Ingredients 11

3 cups heavy cream
1/3 cup confectioners' sugar, plus more for decorating
2 tablespoons instant espresso powder
40 chocolate wafer cookies, such as Nabisco Chocolate Wafers
12 ounces semisweet chocolate, chopped
Fresh mint leaves, for decorating
Fresh rosemary sprigs, for decorating
Fresh cranberries, for decorating
7 white store-bought meringues, for decorating
6 marshmallows, for decorating
Cocoa powder, for dusting

Steps:

  • Whip together 1 1/2 cups of the heavy cream, the confectioners' sugar and espresso powder in a large bowl with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes.
  • Spread a heaping tablespoon of the whipped cream onto one side of 39 chocolate wafer cookies (wipe the spoon clean with a rubber spatula between dollops). Spread the whipped cream out on the cookies with a small offset spatula. Stack 5 cookies on top of each other. Repeat with the remaining cookies (including the one without whipped cream) so that you have 8 stacks total. One of the stacks will have a cookie on top with no whipped cream; this stack will be the top stack.
  • To build the log: Lay out a piece of plastic wrap about 20 inches long on the countertop. Working across the entire length of the plastic wrap, lay one of the cookie stacks on its side. Gently press the remaining 7 cookies stacks together, end to end, finishing with the top stack, to make one long cookie log that's about 15 to 18 inches long. Wrap the log up in the plastic wrap and chill for at least 4 hours and up to overnight.
  • While your stack is chilling, make the ganache: Put the chocolate in a medium bowl. Bring the remaining 1 1/2 cups heavy cream to a boil in a small saucepan and pour over the chocolate. Let sit for 10 minutes, then stir until completely melt. Pour the mixture into the bowl of an electric mixer and refrigerate until completely cool, about 30 minutes. Just before frosting, whip the ganache until it just begins to loosen up, turns lighter in color and is spreadable, 30 to 45 seconds. It's important not to overwhip or it will become grainy.
  • Cut a 2- to 3- inch diagonal piece from the top end of the log and place it on top of the log at an angle; this will be the branch. Spread the ganache over the log to cover it completely. Heat a metal fork. Use the tines and the back of a the fork to draw a bark pattern in the ganache, running it along the surface in short strokes.
  • To make the mushrooms: Shave the tops of 6 of the meringues with a rasp grater until they are smooth and round and resemble mushroom caps. Smooth the tops with a wet finger. Mix together 2 tablespoons confectioners' sugar with 1/4 teaspoon water in a small bowl to make a glue. Smear a little of the sugar glue on the bottom of each meringue and stick a marshmallow to it to make a stem. To make a shorter stem, simply cut the marshmallow in half with kitchen shears. Let the mushrooms sit for 30 minutes until the sugar water has hardened. Dust the tops with cocoa powder.
  • Decorate the cake with the mushrooms, rosemary, mint and cranberries. Shave the remaining meringue over top of the cake to make snow. Slice the cake on a diagonal for serving.

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  • Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.
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  • Place the chocolate in a heatproof, medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour it over the chocolate; stir until melted and smooth.
  • Preheat the oven to 400 degrees . Grease a 12-by-18 inch rimmed baking sheet. Line the sheet with parchment; grease the parchment. In a large saucepan, bring 1 inch of water to a simmer over medium-high heat.
  • In the bowl of a standing mixer, whisk the whole eggs, yolks and sugar by hand. Place the bowl over the pan of simmering water, making sure the bottom doesn't touch the water.
  • Transfer the bowl to the mixer fitted with the whisk attachment. Beat at high speed until tripled in volume, about 5 minutes. Remove from the mixer.
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