Description
Festive chocolate hazelnut yule log delight whisks winter magic onto elegant dessert plates. Rich French pastry skills blend smooth chocolate ganache with toasted hazelnuts, promising delectable holiday indulgence for celebratory tables.
Ingredients
Scale
Main Ingredients:
- 4 large eggs (separated)
- ½ cup (120 ml) granulated sugar
- ⅓ cup (40 g) all-purpose flour
- ¼ cup (25 g) cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cream and Flavoring Ingredients:
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy cream
- 2 tablespoons (15 g) powdered sugar
- ½ cup (113 g) unsalted butter (softened)
- 1 ½ cups (180 g) powdered sugar
- ¼ cup (25 g) cocoa powder
- 1 tablespoon (15 ml) milk or cream
Decorative Ingredients:
- Fresh cranberries
- Edible mushrooms or meringue mushroom kit
- Edible glitter or snow
- Fresh sprigs of rosemary or evergreen
Instructions
- Craft a foundation for the delicate sponge by whisking egg whites into a cloud-like consistency, incorporating sugar gradually until peaks stand tall and glossy.
- In a separate vessel, transform egg yolks into a pale, velvety mixture by blending with sugar and a hint of vanilla essence.
- Sift together the dry ingredients – flour, cocoa, rising agent, and salt – creating a featherlight powder that will give structure to the cake.
- Delicately incorporate the dry mixture into the yolk base, then gently fold in the whipped egg whites, preserving the airiness of the batter.
- Spread the silky batter across a parchment-lined pan, ensuring an even landscape for baking.
- Bake in a preheated oven until the cake springs back with a gentle touch, approximately 10-12 minutes.
- While still warm, carefully roll the cake within a sugar-dusted kitchen towel, allowing it to cool and memorize its curved shape.
- Whip heavy cream into pillowy peaks, sweetened with powdered sugar and vanilla, creating a luxurious filling.
- Unroll the cooled cake and lavish it with the cream, then re-roll with precision, wrapping securely in plastic to chill.
- Conjure a rich chocolate buttercream by whipping butter with cocoa, sugar, and a splash of milk until impossibly smooth and fluffy.
- Retrieve the chilled roll and place it on a serving canvas, then coat generously with the chocolate buttercream.
- Sculpt bark-like textures using a fork or spatula, transforming the cake into a woodland-inspired masterpiece.
- Dust the entire creation with a delicate veil of confectioners’ sugar, evoking a serene winter landscape.
Notes
- Master this delicate sponge cake technique by ensuring egg whites are whipped to stiff peaks without overbeating, which prevents a deflated cake texture.
- Create smooth filling by chilling the mixing bowl beforehand, guaranteeing perfectly whipped cream with stable, elegant peaks.
- Prevent cake cracking during rolling by using a powdered sugar-dusted kitchen towel and rolling the cake while still warm and pliable.
- Achieve realistic bark-like texture by using a fork or offset spatula to create intentional, uneven chocolate buttercream patterns mimicking tree bark.
- Store the completed Yule log in the refrigerator, covering loosely with plastic wrap to maintain moisture and prevent drying out.
- Enhance presentation by garnishing with chocolate shavings, sugared cranberries, or meringue mushrooms for an authentic woodland-inspired design.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 25 g
- Sodium: 70 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg