CHOCOLATE YULE LOG
For many years, this impressive rolled cake has been a favorite Christmas dessert for our family- everyone just loves it! Plus, I'm always asked to bring the rich chocolaty treat to our annual church Christmas function.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.
Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 143mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE YULE LOG
If you haven't tried this classic holiday dessert because you thought it required advanced baking and pastry skill, then get ready to buche up this Noel, since the techniques required are actually quite simple. This classic holiday dessert is a showstopper, but it's often better looking than it is tasting, which is not the case here, thanks to a simple-to-make, rich chocolate sponge cake, and mocha buttercream filling. Garnished here with meringue mushrooms and rosemary.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 3h30m
Yield 10
Number Of Ingredients 16
Steps:
- Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined; set aside.
- Preheat the oven to 400 degrees F (200 degrees C). Brush a little melted butter over a 13x18-inch rimmed sheet pan. Line pan with parchment paper and brush remaining melted butter on top.
- Combine cocoa powder, salt, and flour together in a bowl; whisk or sift to break up clumps.
- Place eggs in the clean bowl of your stand mixer. Add sugar and whip until fluffy, thick, and very light in color. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended. Pull off the whisk attachment and whisk batter with it until evenly blended.
- Pour batter onto the prepared sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out the large bubbles.
- Bake in the preheated oven until top is dry and edges start to pull away from the sides, 8 to 10 minutes.
- Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake. Remove cake from the oven. Run a knife around the edges of the pan. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
- Quickly flip pan on top of the sugared area to invert the cake. Remove parchment paper and dust cake with more powdered sugar. Gently roll cake up inside the towel; allow to cool for 15 minutes.
- Unroll cake and dollop buttercream on top, reserving some for later. Spread frosting to the edges. Roll cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
- Combine chocolate chips and hot cream in a bowl. Let sit for 1 minute. Whisk until chocolate melts.
- Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some buttercream to the angled slice and attach it to one side. Spread a layer of ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
- Carve lines into the ganache using the tip of a knife to create the appearance of tree bark. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 55.7 g, Cholesterol 165.4 mg, Fat 33.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 19.8 g, Sodium 245.4 mg, Sugar 48.9 g
CHRISTMAS COLORED FLAME YULE LOGS
Making your own Yule logs is part of the fun of an old fashioned Christmas. Be careful that your children stay away from the coloring chemicals they can be harmful. Yule logs make a nice gift too just wrap them in Christmas wrapping paper. Only use newsprint not the shiny paper as it does not absorb as quickly
Provided by Bergy
Categories Household Cleaner
Time P1m3DT20m
Yield 8 or more logs
Number Of Ingredients 8
Steps:
- Tightly roll and tie newspapers about the size of a presto log (composite wood log).
- Mix the ingredients in a bucket and put rolled newspapers (you can tie the rolled papers with string) in the bucket and let them soak until all the fluid has been absorbed Dry on a rack (they take about a month to dry).
- If you wish a three colored flame just mix salt, bluestone and 1 lb of borax.
- Buy bluestone in a paint store, Borax& salt from a grocery store and the chemicals from your drugstore or some would be available from a feed store.
Nutrition Facts : Sodium 44109.8
YULE LOG
An Easy, But Delicious Chocolate Christmas Yule Log Recipe! Materials Shallow baking pan, Maximum size: 11" by 17" (27cm by 43cm) Mixer, obviously and electric mixer (stand or hand held) is easiest. Oven Parchment paper, also called baking paper. Waxed paper is NOT the same. Measuring cups and spoons
Provided by hollmum
Categories Dessert
Time 1h15m
Yield 1 12-14 inch log
Number Of Ingredients 16
Steps:
- Separate the 5 yolks from whites, obviously into two separate bowls. Place egg whites in a small mixing bowl and let the whites stand at room temperature for 30 minutes or more.
- Grease a baking pan, then line the pan with parchment paper. Finally, grease the parchment paper. I use Crisco (a vegetable shortening) as the grease, but you could use butter, margarine or even (yuck) animal lard. This recipe presumes a 15 inch by 10 inch by 1/2 inch deep pan, but you can use a pan that is larger in any dimension(s), and just crimp the parchment paper at the proper dimensions.
- In a large mixing bowl, beat the egg yolks on high until they are light and fluffy. Gradually add 1/2 cup sugar, beating for a few minutes, until thick and lemon-colored.
- In a dry bowl, combine the 1/2 cup cake flour, 1/4 cup baking cocoa (powdered cocoa) & 1/4 teaspoon salt with a whisk.
- Slowly add the flour mixture to the egg yolk mixture and blend on medium, until well mixed.
- Beat egg whites (in a separate clean bowl) on medium until foamy. Add the 1/2 teaspoon of cream of tartar. Continue to beat until soft peaks form. then, slowly add the remaining 1/2 cup of sugar, beating on high until stiff peaks form.
- Slowly and gently fold the egg whites into the chocolate flour mixture, until no streaks remain.
- Gently spread the batter evenly in the prepared pan.
- Bake in the preheated oven at 350° for about 12 minutes or until cake springs back (do not over bake; certainly not more than 15 minutes. It is better to under bake rather than over bake!).
- Cool the cake for 5 minutes, then invert onto a linen towel dusted with confectioners' sugar (or another piece of parchment paper, dusted with the powdered sugar). Peel off parchment paper.
- Roll the cake up in the towel or paper, starting with a short side. Then let it cool on a wire rack. The cake portion is now done! If you need to take a break, put the cake in a sealed container or plastic bag.
- MAKING THE FILLING. Alternatives: [1] If you are in a hurry or want a white filling, you could instead just use a topping like "Cool Whip"; but it would need to be served within hours, before the Cool Whip melted and went flat. [2] Another white filling can be made by whipping 1 cup of whipping cream until it is light and fluffy, then beating in 1/2 cup powdered sugar. Obviously, this requires the cake to be kept refrigerated, except when serving it. [3] For a white, vanilla buttercream filling, see the "white buttercream filling recipe" at the bottom of this page; [4] For a chocolate buttercream filling, see the "chocolate buttercream filling recipe" at the bottom of this page; [5] For a mocha (coffee) filling, add 1 tablespoon of instant coffee granules to any of these above.
- Whip 4 egg whites in a clean dry mixing bowl until fluffy peaks form.
- Add the 1 and a half cups of powdered (icing or confectioner's sugar) to the mixer. Then add 1/4 teaspoon vanilla extract and 1/4 cup powdered baking cocoa. Whip briefly, but to a uniform color.
- Unroll the cake! If you want to make two shorter cakes, simply cut the cake in half before unrolling it. The advantage of this is, you can make one with chocolate filling, the other with a white filling, or mocha, etc.
- Spread it about at least 1/4 inch thick, up to a maximum of 1/2 inch thick.
- Gently and loosely roll the cake, not squeezing! You don't want to squeeze out the filling. Again, the chocolate filling is on the left, the white buttercream (or whipped cream) is on the right. Now, while the white icing looks better, the chocolate tastes much better -- in my opinion.
- MAKING THE ICING / FROSTING: Alternatives: If you are in a hurry, you can use a pre-made, store-bought can of chocolate frosting / icing, instead.
- In a mixing bowl add 1.5 cups confectioners' sugar (also called powdered sugar and in the UK, icing sugar) , 2 egg whites, 3 tablespoons melted butter, 1 teaspoon lemon juice & 1/4 teaspoon vanilla, then whip it up in your electric mixer.
- Add the cocoa, and mix with the mixer until uniform.
- Gently slurp the icing on the cake (top and ends). Note: the log in the photo appears short because I cut the roll in half to make two short logs, rather than one long log.
- I use a pastry blending knife to make the lines in the icing to look like a log! I just drag the front of it across the log. Of course, you can buy special decorating tools for this, also.
- You can also dust it with powdered sugar, to simulate snow!
Nutrition Facts : Calories 3590.6, Fat 69.6, SaturatedFat 35, Cholesterol 1149.1, Sodium 1525.6, Carbohydrate 711.8, Fiber 22.6, Sugar 616.1, Protein 71.7
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18 ENCHANTING YULE LOG RECIPES TO GRACE YOUR CHRISTMAS …
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Estimated Reading Time 8 mins
- Classic Yule Log. This really wouldn’t be a complete rundown of Yule Log possibilities without the Classic Chocolate Yule Log. They really are yummy and loved by all ages.
- Mocha Yule Log. Coffee cake is often an all-round favorite, so I doubt you could go wrong with this Mocha Yule Log. This delicious cake is made up of the classic chocolate cake, but with a coffee-flavored cream for that signature swirl.
- Peanut Butter Yule Log. This Peanut Butter Yule Log is a bit of fun, and I know that so many of my family members would absolutely love it, especially the kids.
- Chocolate Peppermint Bark Yule Log. There are a few things that will make you feel more festive than sitting with a candy cane in hand, and with this Chocolate Peppermint Bark Yule Log, you can capture that feeling in a dessert for your Christmas meal.
- Red Velvet Yule Log. Red velvet is my absolute favorite flavor of cake, so when I saw this recipe my mouth practically dropped open. Not only would this Red Velvet Yule Log taste delicious, as all red velvet cakes do in my opinion, but it also looks incredibly festive with the red and white colors.
- Chocolate Gingerbread Yule Log. If you want a posh-looking Yule Log, then this Chocolate Gingerbread one is what you’re looking for. Just look at that shining mirror glaze.
- Chocolate, Caramel, and Chestnut Yule Log Cake. Now, this isn’t your traditional rolled Yule Log, but it is something a little different if that’s what you’re going for, both in shape and in flavor.
- Chocolate Hazelnut Yule Log. Compared to some other recipes, the one for this Chocolate Hazelnut Yule Log is incredibly simple, which immediately removes the fear of taking on a Yule Log for the first time.
- Tiramisu Yule Log. This Tiramisu Yule Log sounds delicious, just looking through the recipe made me desperate to try it. My dad is the world’s biggest tiramisu fan, so I am pretty sure his plate would be licked clean.
- Salted Caramel Yule Log. Salted caramel is one of my favorite flavors out there. So I would not be surprised if found myself whipping up one of these Salted Caramel Yule Logs this Christmas.
IMPRESSIVE YULE LOG RECIPES FOR CHRISTMAS
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- Chocolate Decadence Yule Log. View Recipe. This detailed, step-by-step recipe tells you how to create a classic French Bûche de Noël for a spectacular holiday cake.
- Chocolate Yule Log. View Recipe. Chef John's chocolate Yule log is a must-try for the holiday season! You can drizzle the baked sponge with a splash of rum or kirsch if you are serving adults.
- Buche de Noel (Yule Log) View Recipe. Impress your guests with this chocolate cake that's filled with sweetened whipped cream, then rolled up into a log shape and covered in rich chocolate ganache for a superb Christmas dessert.
- Classic Yule Log. View Recipe. A chocolate jelly-roll style cake is filled with cream and covered in a rich chocolate frosting. Run a fork through the chocolate frosting to create a tree bark effect and have fun garnishing the Yule log with marzipan red and green leaves, cinnamon candies, and snowmen for a very festive Christmas dessert that the whole family will adore!
- Buche de Noel. View Recipe. See how to make this heavenly gluten-free chocolate cake. You'll fill it with chocolate whipped cream, then roll it up and decorate it to look like a Yule log.
- Yule Log Cake. View Recipe. Rich chocolate buttercream and a delicate sponge cake create this Christmas Yule log cake. "As delicious to eat as it is pretty to look at!"
- Chocolate Swiss Roll. View Recipe. This chocolate Swiss roll cake (or roulade) is a simpler and smaller version of the French classic Bûche de Noël. It's filled with a Nutella-flavored cream, and well worth a try if you're looking for a deliciously light but impressive dessert for the holidays.
- More Like This. Elegant Christmas Desserts. Vintage Christmas Cake Recipes. Christmas Desserts Inspired by the Great British Baking Show.
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