Yule Log

Ingredients

• 4 Eggs (separated)
• 100g Granulated sugar
• 75g All-purpose flour
• 25g Cocoa powder
• 1 TL Baking powder
• 1 Prise Pinch of salt
• 200g Dark chocolate (min. 70%)
• 200ml Heavy cream
• 100g Powdered sugar
• 200g Unsalted butter (room temperature)
• 50g Cocoa powder (for buttercream)
• 2 EL Milk or rum

Instructions

1. Preheat the oven to 180°C (350°F). Line a baking sheet (approx. 30x40 cm / 12x16 inches) with parchment paper.
2. For the sponge cake: Beat egg yolks with half of the sugar until light and creamy. Whisk egg whites with the remaining sugar until stiff peaks form. Mix flour, cocoa, baking powder, and salt, then fold into the egg yolk mixture, and gently fold in the egg whites.
3. Spread the batter evenly on the prepared baking sheet and bake for 10-12 minutes, until springy to the touch. Sprinkle a damp kitchen towel with powdered sugar, invert the warm sponge cake onto it, peel off the parchment paper, and roll the sponge cake from the long side with the towel. Let cool.
4. For the ganache filling: Chop chocolate and place in a heatproof bowl. Heat cream until it simmers lightly, then pour over the chocolate. Let stand briefly, then stir until smooth. Let cool and chill in the refrigerator until firm (approx. 1-2 hours).
5. For the chocolate buttercream (outer coating): Beat butter until soft. Sift powdered sugar and cocoa powder and gradually beat into the butter. Add milk (or rum) and whip until the buttercream is light and airy.
6. Carefully unroll the cooled sponge cake. Spread the chilled ganache over the sponge cake and re-roll tightly. Cut the roll in half crosswise or cut a piece diagonally to simulate a 'branch'.
7. Completely cover the Bûche de Noël with the chocolate buttercream. Use a fork to create patterns in the cream, mimicking tree bark. Optionally decorate with meringue mushrooms, powdered sugar (as snow), or other festive decorations.
8. Chill in the refrigerator for at least 1 hour before serving to allow the buttercream to set.

Nutrition