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This is the perfect dessert to serve on any Holiday Celebrations.
Chocolate Yule Log (Bûche de Noël au chocolat)
Ingredients for the cake:
5 egg whites
5/8 teaspoon cream of tartar
1/2 cup + 2 tablespoon caster sugar, divided
Pinch of kosher salt
5 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon instant coffee granulate
2 tablespoons butter, melted
1/4 cup heavy cream
1/4 cup unsweetened cocoa powder
1/2 cup cake flour

Ingredients for the filling:
3/4 cup heavy cream
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract

Ingredients for the chocolate frosting:

1/2 cup heavy cream
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
To prepare the cake:

Preheat the oven to 375 degree F. Grease a 10 by 15-inch baking pan with cooking spray. Then, line the pan with parchment paper. Make sure the parchment pager is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.

Next, beat the egg whites with cream of tartar and a pinch of salt until frothy. Then slowly add in around 1/2 of the sugar and beat until medium peak forms.

In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, instant coffee, melted butter and heavy cream until incorporated. Sift the cocoa powder and cake flour into the egg yolk mixture. Fold until the dry and wet ingredients are just combined.

Add 1/3 of the egg whites into the batter and stir until batter is lightened. Then, gently fold in the remaining egg whites in two batches. Be careful not to inflate the egg whites too much.

Gently spread the cake batter evenly onto the prepared cake pan. Bake at 375 degree F for 8 to 10 minutes, or until a tooth pick inserted into the cake and comes out clean. Let cool on a wiring rack completely.

Meanwhile, work on the filling and frosting.

To prepare the filling:

Beat the heavy cream with powdered sugar and vanilla until stiff peak formed. Spread evenly onto the cooled cake.

To prepare the chocolate frosting:

Beat the whipped cream with powdered sugar and vanilla until stiff peak formed. Sift and fold the cocoa powder into the whipped cream mixture until well combined.

To Assemble:

Gently spread the filling onto completely cooled cake. Roll the cake up, from the shorter end.
Cut about 2 inches off the rolled cake at an angle, set aside. Reserve 2 tablespoons of chocolate frosting and spread the rest evenly onto the log. With the back of a fork, gently press over the chocolate frosting to create the log patterns. Place the cut off portion on the side of the log and spread the reserved 2 tablespoons of the frosting onto the side of the smaller log. Use the fork to create the log patter on this piece as well.

Optional Decoration: Top with Vanilla Meringue Mushrooms and a sprinkle of powdered sugar for the snow effect. Take some pictures and enjoy the cake. If not serve immediately, cover loosely and keep refrigerated.

Servings: 12

Nutritional information per serving

No nutrition information available

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