Decadent Chocolate Yule Log (Bûche de Noël)
This Decadent Chocolate Yule Log, inspired by a cherished December 1973 McCall's Cooking School recipe, is the ultimate festive dessert that will dazzle your family and friends! It's a sumptuous rolled cake filled with a luscious chocolate whipped cream and adorned with decorative touches resembling a charming woodland log. The rich chocolate flavor combined with the light, airy texture makes every slice a delightful experience. While the multiple steps may seem daunting, each stage reveals the artistry of baking, and the end result is nothing short of spectacular. Perfect for holiday gatherings, this Yule Log is sure to become a beloved seasonal tradition, just as it has in my family. Don't forget to dust it with powdered sugar for that snowy effect and serve with whipped cream on the side for an indulgent treat!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Egg whites
6 (room temperature (about 1 hour))
Sugar
3/4 cup
Egg yolks
6
Unsweetened cocoa powder
1/3 cup
Vanilla extract
1 1/2 teaspoons
Salt
1 dash
Confectioners' sugar (for dusting)
to taste
Heavy cream
1 1/2 cups (chilled)
Confectioners' sugar (for filling)
1/2 cup
Unsweetened cocoa powder (for filling)
1/4 cup
Instant coffee
2 teaspoons
Vanilla extract (for filling)
1 teaspoon
Candied cherries (for decoration)
as needed
Angelica (for decoration)
as needed
Instructions
1
Preheat your oven to 375°F (190°C).
2
Grease the bottom of a 15x10x1-inch jelly roll pan, line it with waxed paper, and grease the paper lightly.
3
In a large mixing bowl, using an electric mixer, beat the egg whites at high speed until soft peaks form when the beaters are lifted.
4
Gradually add 1/4 cup of sugar, 2 tablespoons at a time, continuing to beat until you achieve stiff peaks.
5
In a separate bowl, beat the egg yolks at high speed, adding the remaining 1/2 cup of sugar gradually, and beat for about 4 minutes until thick and pale.
6
With the mixer on low speed, mix in the cocoa powder, vanilla extract, and a dash of salt until just smooth.
7
Gently fold the cocoa mixture into the beaten egg whites with a wire whisk or rubber spatula until fully combined, making sure not to deflate the egg whites.
8
Spread the batter evenly in the prepared jelly roll pan.
9
Bake for 15 minutes, or until the surface springs back when lightly pressed.
10
Sift confectioners' sugar onto a clean linen towel laid out in a 15x10-inch rectangle.
11
Turn the cake out onto the sugared towel, carefully lifting off the pan and peeling off the waxed paper.
12
Roll up the cake jelly-roll style, starting from a short edge, with the towel included. Allow it to cool completely on a wire rack, seam side down.
13
While the cake cools, prepare the filling by combining the heavy cream, 1/2 cup confectioners' sugar, cocoa powder, instant coffee, and 1 teaspoon vanilla in a medium mixing bowl.
14
Beat the mixture with an electric mixer until thickened, then chill in the refrigerator.
15
Once the cake has cooled, unroll it gently and spread the chilled filling evenly over the surface, leaving a 1-inch margin at the edges.
16
Re-roll the cake carefully, seam side down, and place it on a serving platter.
17
Cover loosely with aluminum foil and chill in the refrigerator for at least one hour before serving.
18
To serve, dust the Yule Log with additional confectioners' sugar, decorating it with candied cherries and angelica leaves for a festive touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Chocolate Yule Log?
It is a sumptuous rolled cake filled with a luscious chocolate whipped cream and decorated to resemble a charming woodland log, commonly known as a Buche de Noel.
What was the inspiration for this Yule Log recipe?
This recipe is inspired by a cherished December 1973 McCall's Cooking School recipe.
What oven temperature is required for baking?
The oven should be preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
What size pan should I use for the cake?
A 15x10x1-inch jelly roll pan is required for this recipe.
How do I prepare the jelly roll pan?
Grease the bottom of the pan, line it with waxed paper, and then grease the paper lightly.
How should I beat the egg whites?
Beat the egg whites at high speed using an electric mixer until soft peaks form, then gradually add sugar until stiff peaks form.
How much sugar is added to the egg whites?
Add 1/4 cup of sugar, two tablespoons at a time, while beating.
How long do I beat the egg yolks?
Beat the egg yolks at high speed for about 4 minutes until they become thick and pale.
What ingredients are mixed into the egg yolks?
Mix in 1/3 cup of cocoa powder, 1.5 teaspoons of vanilla extract, and a dash of salt on low speed.
How do I combine the cocoa mixture and egg whites?
Gently fold the cocoa mixture into the beaten egg whites with a wire whisk or rubber spatula to avoid deflating the whites.
How long does the cake take to bake?
The cake should bake for approximately 15 minutes.
How can I tell when the cake is done?
The surface of the cake will spring back when lightly pressed.
What do I do immediately after taking the cake out of the oven?
Turn the cake out onto a clean linen towel that has been sifted with confectioners' sugar and peel off the waxed paper.
How do I roll the cake?
Roll the cake jelly-roll style starting from a short edge, including the sugared towel inside the roll.
How long should the cake cool?
Allow the rolled cake to cool completely on a wire rack with the seam side down.
What are the ingredients for the chocolate filling?
The filling includes 1.5 cups heavy cream, 1/2 cup confectioners' sugar, 1/4 cup cocoa powder, 2 teaspoons instant coffee, and 1 teaspoon vanilla.
How do I prepare the chocolate whipped cream filling?
Combine the ingredients in a medium bowl and beat with an electric mixer until thickened, then chill.
How much margin should I leave when spreading the filling?
Leave a 1-inch margin at the edges of the cake to prevent the filling from spilling out during re-rolling.
How should I store the Yule Log before serving?
Re-roll the cake, place it seam side down on a platter, cover loosely with foil, and chill for at least one hour.
What can I use for festive decorations?
Dust with confectioners' sugar and decorate with candied cherries and angelica leaves.
How do I achieve a snowy effect on the log?
Dust the finished Yule Log with additional confectioners' sugar.
How many eggs are needed for this recipe?
You will need 6 egg whites at room temperature and 6 egg yolks.
Is there flour in this recipe?
No, this specific version of the Yule Log uses cocoa powder and eggs for structure, making it a flourless sponge.
What type of coffee is used in the filling?
The recipe calls for 2 teaspoons of instant coffee.
What size rectangle should the sugar be sifted into on the towel?
Sift the sugar onto the linen towel in a 15x10-inch rectangle.
How should I serve the Yule Log?
Serve chilled, optionally with a side of extra whipped cream for an indulgent treat.
Why is the cake rolled in a towel while cooling?
Rolling it while warm with a towel helps the cake 'memorize' the shape, preventing it from cracking when filled and re-rolled.
How much heavy cream is required?
The filling requires 1.5 cups of chilled heavy cream.
Can I make this recipe in advance?
Yes, the cake needs to be chilled for at least an hour, making it a great make-ahead dessert for holiday gatherings.
What is the texture of the Decadent Chocolate Yule Log?
The cake has a light, airy texture combined with a rich chocolate flavor from the whipped cream filling.