Description
If you’re looking to impress your guests this holiday season, the Chocolate Hazelnut Yule Log Delight is a show-stopping dessert that is as delicious as it is visually appealing. This traditional Christmas dessert features a soft, airy sponge cake rolled with a creamy filling and cloaked in rich chocolate buttercream. Elegantly decorated with a touch of festive elements, this yule log is the perfect centerpiece for any holiday table.
Ingredients
- For the Sponge Cake:
- 4 large eggs (separated)
- 1/2 cup granulated sugar (divided)
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- For the Chocolate Buttercream:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
- For Decoration: (optional)
- Fresh cranberries
- Edible mushrooms or meringue mushroom kit
- Edible glitter or snow
- Fresh sprigs of rosemary or evergreen
Step-by-step Directions
1. Prepare the Sponge Cake:
Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper. In a clean bowl, beat egg whites until soft peaks form, gradually adding 1/4 cup of the sugar until stiff peaks form. In another bowl, beat egg yolks with the remaining 1/4 cup of sugar until pale and thick. Stir in vanilla extract. Sift together flour, cocoa powder, baking powder, and salt. Gently fold this into the egg yolk mixture, and carefully fold in the beaten egg whites without deflating the batter. Pour into the prepared pan, spreading evenly. Bake for 10-12 minutes. Roll the cake in a kitchen towel dusted with powdered sugar and let cool completely.
2. Prepare the Filling:
In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
3. Roll the Cake:
Unroll the cooled cake, spread the whipped cream evenly across the surface, reroll, and chill for 1 hour wrapped in plastic.
4. Make the Chocolate Buttercream:
Beat softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until fluffy.
5. Assemble the Yule Log:
Unwrap the chilled cake, place on a serving platter, and frost with the chocolate buttercream, creating bark-like textures with a fork or spatula. Decorate as desired.
6. Final Touch:
Dust the completed Yule Log with confectioners’ sugar to resemble fresh snow.
Servings & Preparation Time
This recipe serves 8-10 people. Preparation time is approximately 20 minutes, with a cooking time of 12 minutes and an additional chilling time of 1 hour.
Tips for Storage & Reheating
- To store, wrap the Yule Log in plastic wrap and keep in the refrigerator for up to 3 days.
- For best results, this dessert is not recommended for freezing or reheating due to its delicate structure and cream-based filling.
Conclusion
The Chocolate Hazelnut Yule Log Delight is not just a dessert; it’s a festive tradition. With its moist sponge, creamy filling, and rich buttercream, it’s sure to bring joy and sweetness to your holiday gatherings. Its elegant presentation adorned with edible decorations makes it a beautiful centerpiece that promises to enchant and delight your guests.
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Chocolate Hazelnut Yule Log Delight
- Total Time: 32 minutes
- Yield: 8-10 servings 1x
Description
If you’re looking to impress your guests this holiday season, the Chocolate Hazelnut Yule Log Delight is a show-stopping dessert that is as delicious as it is visually appealing. This traditional Christmas dessert features a soft, airy sponge cake rolled with a creamy filling and cloaked in rich chocolate buttercream. Elegantly decorated with a touch of festive elements, this yule log is the perfect centerpiece for any holiday table.
Ingredients
- 4 large eggs (separated)
- 1/2 cup granulated sugar (divided)
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
- Fresh cranberries
- Edible mushrooms or meringue mushroom kit
- Edible glitter or snow
- Fresh sprigs of rosemary or evergreen
Instructions
- Prepare the Sponge Cake: Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper. In a clean bowl, beat egg whites until soft peaks form, gradually adding 1/4 cup of the sugar until stiff peaks form. In another bowl, beat egg yolks with the remaining 1/4 cup of sugar until pale and thick. Stir in vanilla extract. Sift together flour, cocoa powder, baking powder, and salt. Gently fold this into the egg yolk mixture, and carefully fold in the beaten egg whites without deflating the batter. Pour into the prepared pan, spreading evenly. Bake for 10-12 minutes. Roll the cake in a kitchen towel dusted with powdered sugar and let cool completely.
- Prepare the Filling: In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Roll the Cake: Unroll the cooled cake, spread the whipped cream evenly across the surface, reroll, and chill for 1 hour wrapped in plastic.
- Make the Chocolate Buttercream: Beat softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until fluffy.
- Assemble the Yule Log: Unwrap the chilled cake, place on a serving platter, and frost with the chocolate buttercream, creating bark-like textures with a fork or spatula. Decorate as desired.
- Final Touch: Dust the completed Yule Log with confectioners’ sugar to resemble fresh snow.
- Prep Time: 20 minutes
- Cook Time: 12 minutes