Magical Christmas Desserts! The Famed Christmas Yule Log!

A Yule Log or Bûche de Noël is a very special dessert.  Based on the European custom of burning a log for warmth and light during the cold winter night,  typically on Christmas Eve. The ashes of the Yule Log were thought to contain magical powers that would ward off evil spirits.

The French in the late 1800's, as the use of wood dwindled in houses, decided to bring the same magic to the table by making it into a delectable dessert!

Mostly unheard of in India, the Yule Log is a deliciously light and moist sponge cake filled with whipped cream, rolled into a cylinder and coated in indulgent chocolate ganache! 

Heres what you'll need to make this magical Christmas dessert..

INGREDIENTS: (Makes 2, 9 inch logs)

(Cook Time : 2 hours + 1 hour to set in fridge)

A) Chocolate Sponge Cake

• 30 grams plain flour
• 15 grams cornstarch
• 15 grams unsweetened cocoa powder 
• 100 grams granulated white sugar, divided
• 2 large eggs, at room temperature
• 3 large egg yolks , at room temperature
• 2 large egg whites , at room temperature
• 1 teaspoon vanilla extract

B) Chocolate Ganache

• 180 grams semi sweet chocolate, coarsely chopped
• 60 grams milk chocolate, coarsely chopped
• 180 ml heavy whipping cream 
• 25 grams salted butter, cut into small pieces

C) Chocolate Whipped Cream

• 240 ml cold heavy whipping cream
• 1/2 teaspoon vanilla extract
• 30 grams granulated white sugar
• 15 grams unsweetened cocoa powder

KITCHEN EQUIPMENT:

• Large bowl
• Cup measure
• Stand mixer or hand mixer
• Square serving dish
• Baking Pan
• Parchment Paper

METHOD:

A)Chocolate Sponge Cake:

• Butter, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper.
• In a bowl, whisk the flour with the cornstarch, cocoa powder. 
• Next, remove 1 tablespoon (15 grams) of the granulated white sugar called for in the recipe and set it aside. It will be  added to the whipped egg whites.
• Then, place the 2 eggs and 3 egg yolks, along with the remaining granulated white sugar and vanilla extract, in a bowl and with the hand mixer, beat on high speed until the mixture is thick, pale yellow, and fluffy (this will take about five minutes).  Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.
• Beat the egg whites on medium low speed, until soft peaks form. On high speed, gradually add the one tablespoon (15 grams) sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then fold in the rest of the whites. 
• Pour the batter into your prepared pan and bake for about 6 -8 minutes, or until set.
• Immediately upon removing the cake from the oven, sprinkle the top of the cake with some powdered sugar and then invert the cake onto a clean dish towel (the powdered sugar will prevent the cake from sticking to the towel). 
• Remove the parchment paper, sprinkle the top of the cake with powdered sugar, and gently roll up the sponge cake, with the towel (this helps prevent cracking and sets the log shape). 
• Place on a wire rack to cool.

B)Chocolate Frosting: 

• Place the chopped chocolates in a medium sized heatproof bowl. 
• Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. 
• Immediately pour the boiling cream over the chocolate and stir gently (as you do not want to incorporate too much air into the mixture) with a spoon or whisk until smooth. 
• Set aside until it thickens to spreading consistency.

C)Chocolate Whipped Cream: 

• In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and whisk to combine.
• Then beat the mixture, on high speed, until stiff peaks form. 
• Once the cake has cooled, unroll, spread with the cream and then gently roll the cake back into a log shape.

D) The Final Touches:

• If you like you can run a fork through the frosting so it looks like the "bark" of a tree. 
• Cover and place in the refrigerator until serving. This cake can be stored in the refrigerator for about 4-5 days.
• Just before serving remove the cake from the fridge, dust the top with powdered sugar (for snow)!

So ring in the Christmas Cheer with this magical recipe! 

Seasons Greeting from EL The Cook!