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The dessert, French classic

Chocolate Yule Log

A chocolate Yule log is a rolled sponge cake filled with ganache, serving 6, with 75 minutes of active work spread over two days. The sponge and ganache are made the day before, while rolling and decorating happen the day of serving, for a medium difficulty dessert at €2.60 per person. The key to success is rolling the sponge while it's still warm, which keeps it from cracking later.

A Yule log all in chocolate, rolled and streaked like real bark, the grand finale of the holiday table.

Chocolate Yule Log
For
6 people
Work
1 h 15
Total time
4 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.60
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Under the ganache streaked like bark, the rolled sponge stays soft and the chocolate leads without being heavy, helped along by a touch of syrup that keeps it moist. This is the classic log, the one everyone expects at the end of the holiday table, no fruit or buttercream, just dark chocolate through and through.

It fits perfectly at a Christmas or New Year's dinner, closing out an already generous meal, but it also works for a winter birthday if you want something different from the usual cake. Kids like it as much as adults do, and making it in two stages leaves room for the rest of your holiday menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 15 min
  2. The same day 2 steps, 20 min
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, you bake and roll the sponge, then make the ganache, which sets overnight in the fridge. On the day, you fill, roll, and decorate the log, which then waits quietly in the refrigerator. Right before serving, dust it with powdered sugar and trim the ends at an angle for a clean look on the plate.

The ingredients

6 people

Dairy

  • Eggs 6
  • Heavy cream 50 cl
  • Butter 30 g

Pantry

  • Sugaroften in the pantry 150 g
  • Flouroften in the pantry 100 g
  • Unsweetened cocoa powderoften in the pantry 30 g
  • Dark chocolate 350 g
  • Powdered sugaroften in the pantry 2 tbsp
  • Water and sugar for the syrupoften in the pantry 10 cl

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whisk the egg yolks with half the sugar until pale, whip the egg whites with the rest of the sugar, fold them in with the flour and cocoa, spread on a baking sheet and bake at 200°C. 15 min

    Spread the batter in a layer about one centimeter thick, it will be easy to roll.

  2. Roll the warm sponge in a damp kitchen towel along with the parchment paper and let it cool while rolled.

    The damp towel keeps it pliable, that's the key to a log without cracks.

  3. Heat the cream, pour it over the chopped chocolate, add the butter and stir until you get a smooth ganache, then let it set overnight.

    The ganache is ready when it has the texture of a spread.

The same dayDuring the day, whenever you get a moment.

  1. Unroll the sponge, brush it with syrup, spread half the ganache over it and roll it back up tightly, then cut a small piece at an angle from one end to make a branch. 20 min

    Roll it tight from the very first turn, the rest follows naturally.

  2. Cover the log and the branch with the rest of the ganache and drag a fork across the surface to mimic bark.

    Pull the fork lengthwise, with a slight wave motion.

When it's time to serveThe final touches, right in front of your guests.

  1. Chill the log, then dust it with powdered sugar like snow, and trim the ends at an angle right before serving.

    Run the knife under hot water and wipe it between each slice.

Our tips to get it right

  • Weigh your eggs carefully before separating whites and yolks, a sponge that's too wet or too dry will crack more when rolled.
  • Let the ganache set overnight in the fridge, a ganache that's still warm will slide right off the sponge instead of holding.
  • Take the ganache out of the fridge a bit before spreading it, it needs to be soft enough not to tear the sponge as you spread.

The variations

  • Swap some of the dark chocolate for milk chocolate for a milder version that kids especially like.
  • Flavor the syrup with a little coffee or orange to change the taste without touching the log's texture.
  • For a quicker version, skip cutting the angled branch piece and serve the log whole, streaked and dusted, without the decorative branch.

What to serve it with

  • Coffee or black tea to finish the meal
  • A few nuts or clementines on the side
  • A warm spiced drink for winter

Storage

The log keeps for 2 to 3 days in the refrigerator, well covered. It freezes well without the powdered sugar, to thaw in the fridge the day before serving. Don't reheat it, it's meant to be eaten cold or at room temperature.

Questions about this recipe

Why does my sponge crack when I roll it?

It usually means it cooled down flat before being rolled. You need to roll it warm, inside a damp towel, so it takes the shape while it's still pliable.

Can I use milk chocolate instead of dark chocolate?

Yes, but the ganache will be softer and hold its shape a bit less firmly. Cut back slightly on the cream if you go this route, to keep a texture that spreads well.

How do I get a clean bark effect?

Run a fork through the ganache while it's still soft, lengthwise, with a slight wave motion. The fresher the ganache, the more defined the lines stay.

Can kids help make this log?

Yes, kids usually love spreading the ganache and dragging the fork to make the bark pattern. Let them handle the decorating, the rolling step takes a bit more care.

Can a chocolate Yule log be made ahead?

Yes, it's even recommended. The recipe needs 1 h 15 of work in total, split up like this, the day before, 3 steps, the same day, 2 steps, when it's time to serve, 1 step.

How long does it take to make a chocolate Yule log?

Allow 4 h in total, including resting and cooking time, of which 1 h 15 is actual work. The recipe is rated "medium".

How many calories are in a chocolate Yule log?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chocolate Yule log cost?

About €2.60 per person, that's €15.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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