After reading this article, you are going to know how to make a delicious Christmas Yule Log dessert. A Yule Log is a large log which is burned in the hearth of the house. It is a symbol of luck and prosperity.
The Yule Log dessert is a traditional Christmas dessert in many countries. It’s the most popular Christmas dessert in the European cultures, and it’s getting more and more popular in the USA, Australia, New Zealand and Canada.
The countdown has started and there’s not much time left, 25th of December is getting closer, so maybe I can help you with the dessert for your Christmas table. You won’t make a mistake if you go for this type of Christmas dessert, your family will LOVE this!
For the sponge:
- 5 separated eggs;
- 1/4 cup unsweetened cocoa powder;
- 1/2 cup all-purpose flour;
- 1 cup sugar;
- 1/2 teaspoon baking powder;
- 1 teaspoon vanilla extract;
- 1/4 teaspoon baking soda;
- 1/4 teaspoon salt;
- 1/4 teaspoon cream of tartar;
For the filling:
- 1 cup whipped double cream;
- 1 teaspoon instant coffee granules;
- 1/2 teaspoon vanilla extract;
- 1/2 Icing sugar;
For the Frosting:
- 100g dark chocolate, broken into small pieces;
- 1/3 cup butter;
- 2 tablespoons milk;
- 1/2 teaspoon vanilla extract;
- 1/3 cup unsweetened cocoa powder;
- 2 cups brown sugar;
Preheat the oven to 350º F and line a baking sheet (about 35cm x 25 cm or 10×15-inch) with baking paper. Cut out the corners of the paper to make it fit better in the baking sheet.
We’re going to start with the sponge. First of all, separate the whites and the yolks from each egg. Combine the yolks with 1/2 cup sugar in a large bowl and then beat for 6 to 9 minutes. Which sounds like a long time, but you want to get as much air as possible. Mix in the vanilla extract in the same bowl.
In a medium size bowl combine salt, baking powder, flour, baking soda and cocoa powder. 1/4 cup at a time, sift in those ingredients to the egg yolks and mix it up with a metal spoon until smooth.
In another large bowl beat egg whites and cream tartar for 6 minutes. Gradually add remaining sugar to egg whites, then turn speed up to high and beat until stiff peaks form.
Gently fold it into the chocolate mixture and using a metal spoon or spatula fold the two mixtures together.
Once you’ve got a nice and smooth mixture, you are ready to bake it. Pour in the chocolate mixture into your baking sheet (Make sure it’s evenly spread in all of the corners). Now you can put it in the preheated oven and bake it for around 12 minutes.
Before you take your sponge out of the oven, you want to prepare a piece of paper bigger than your sponge and sprinkle icing sugar on the paper. Once it’s baked, invert your sponge upside down on the icing sugar.
While it’s hot, (starting with the short end) tightly roll up the sponge keeping the paper inside and let it cool.
The filling: In a large bowl beat double cream and sugar for 5 minutes. After that add instant coffee and vanilla extract and beat until stiff peaks form. Leave to cool.
Now unroll the sponge and spread all the filling on it. Tip: don’t put too much on the edges, leave 1/2-inch border. Re-roll the sponge using the paper to help you. You want to get it as tight as possible. Once it’s done you can move it on a serving plate.
The Frosting: Melt the chocolate in a double boiler. Beat butter, cocoa powder and brown sugar until nice and smooth. Add melted chocolate, milk, vanilla and beat until smooth.
Cover the cake with frosting and use a fork to make it look like a tree. Dust it with icing sugar for snow effect.
Enjoy… Happy Christmas!