a customary French dessert designed to mimic a yule log.
| Prep Time: | 45 mins |
| Cook Time: | 11 mins |
| Additional Time: | 38 mins |
| Total Time: | 1 hr 34 mins |
| Servings: | 10 |
| Yield: | 1 log |
Ingredients
- 2 teaspoons butter
- ⅓ cup all-purpose flour, sifted
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon fine salt
- 4 eggs, separated
- ¾ cup confectioners’ sugar, divided
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 1 tablespoon sour cream
- ½ cup heavy whipping cream
- 8 ounces dark chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch jelly roll pan with 1 teaspoon butter and line with parchment paper. Grease parchment paper with 1 teaspoon butter.
- Whisk flour, cocoa powder, and salt together in a small bowl.
- Combine egg yolks, 1/4 cup confectioners’ sugar, and vanilla extract in a bowl; beat with an electric mixer on medium-high speed until pale yellow, 3 to 4 minutes.
- Clean the beaters of the electric mixer. Beat egg whites in a bowl on medium-high speed until foamy, 1 to 2 minutes. Gradually add 1/2 cup confectioners’ sugar and beat until stiff peaks form, 2 to 3 minutes more.
- Fold egg yolk mixture gently into the egg whites. Fold flour mixture in gradually until batter is smooth.
- Pour batter into the prepared jelly roll pan and spread evenly with an offset spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 10 minutes. Let cool, about 30 minutes.
- Combine 1 cup heavy cream, 3 tablespoons confectioners’ sugar, and sour cream in a bowl; blend with an electric mixer on medium-high speed until stiff, 1 to 2 minutes.
- Turn the jelly roll pan so the shorter side faces you. Spread whipped cream over the cake, leaving a 2-inch border at the top. Roll up cake toward the uncovered border, letting the parchment paper fall away as you roll. Place roll seam-side down on a serving platter.
- Place 1/2 cup heavy cream in a small saucepan over medium-low heat until warmed through, 3 to 5 minutes. Remove from heat and stir in chocolate chips. Let stand until chocolate softens, about 3 minutes. Stir with a spatula or wooden spoon until ganache is smooth and creamy.
- Drizzle chocolate ganache over rolled cake. Let stand until set, about 5 minutes. Run a fork through the ganache to create a tree bark effect.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 113 mg |
| Sugars | 12 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out great! I had some issues with it cracking but I think that I rolled it too fast. I made the cake the night before and rolled it while warm. I left it rolled all night. In the morning I unrolled it and then rolled it up with the filling and iced it. This cake looks pretty and tastes amazing!
I made it twice as my family loved it. Both times though the cake cracked when rolling it so I think next time I’ll roll it before ut cools too much and see if that helps. Also it makes too much ganache and added somectoasted sliced almonds to garnish it a bit. Overall I like it.
This recipe took a bit of effort, but came out pretty good. It definitely tastes better after it has been refrigerated to let the cream mixture harden. I used greased parchment paper as others had suggested, and the cake rolled out pretty well. My wife liked it enough that we will probably make it again next Christmas.
Easy and fun to make. It was delicious. Only change I made was to add powdered dark chocolate to the filling
This was very good, but I think I would adjust the recipe to 12 servings because the batter was a bit skimpy on my sheet pan.
Es I had to add a lot of extra confectioners sugar to cream filling. No I won’t use this recipe again
Turned out wonderfully. My daughter wanted a giant swiss roll for her birthday. She loved it and it was delicious
Excellent recipe.Followed exactly. Recipe for Ganache was good but made a little to much. Next time I will use less when decorating log. I baked for around 10 minutes and cake was perfect.
This is a no fail cake. I did roll it while hot and it rolled beautifully. When I unrolled it to cover in cream it was perfect. I wish this recipe included a ganache for the topping.
This was my first effort at a yule log and it turned out great! I only cooked it for 8 minutes and it was definitely ready to come out, so be careful not to overcook the cake. I also adapted the ganache by mixing the melted chocolate in with whipped cream because that’s what my daughter wanted. Probably would have been just as good as-is in the recipe. Will definitely make again!
Overall, this is a good recipe. The reason for a 4 star is because the ingredient amounts listed don’t match the written instructions, that was a little confusing. FOLLOW THE MEASUREMENTS IN THE WRITTEN INSTRUCTIONS. I also recommend sifting the cocoa powder. The first time I made it, I had lumps of cocoa powder in the cake.
Turned out really good, never made one before didn’t know what to expect. I was out of vanilla extract so I used orange extract which worked for me and reminded me of those Chocolate orange I get at Christmas. Made slight changes to the filling and I’m happy with the overall results. Will make again
I bake it for 11 minutes only do 8-9 minutes