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Christmas Chocolate Carob Yule Log (Bûche de Noël)

 

A Yule log (or bûche de Noël in French,  is a traditional Christmas dessert made of a yellow sponge cake which is shaped into a roulade  in order to create a chopped branch.

The word Yule is an archaic term for Christmas.

This dessert is of French origin. The French name of this recipe literally translates as “Christmas log”, referring to the traditional Yule log burned centuries past.

Originally, it was covered into icing sugar, to resemble snow, though now it is decorated with chocolate buttercream, to resemble a miniature actual Yule log.  A bark-like texture is often produced by dragging a fork through the buttercream.

Christmas Yule Log image

 

This one is made with my basic sponge cake recipe, filled with Choocolate Mousse and decorated with a Chocolate and Carob Buttercream on top.

To make the sponge I make my own cake flour, which you will find in the above basic sponge cake recipe.

During Christmas, we are usually in Athens, where I have an old mixer, which is not very powerful and a hand mixer.  This is why I have to whisk the egg whites separately in order to make the sponge.  Alternatively, if you have a powerful mixer, beat the eggs (whole) with the sugar on high speed until white and fluffy.  Lower speed to minimum and add the remaining ingredients.

I cut two pieces from the roulade which were attached on the main log, one on the side and one on top and stuck together using the butteercream.

Yule log cut image

When making the sponge, the height of the batter should not be more than 1 – 2 cm before baking.  When it is baked, icing sugar is sprinkled on top, as the icing sugar will help so that it will not stick into one piece.  It should be rolled while still warm, so that it takes the shape of a roll.

When unrolling the sponge to remove the paper, if the sponge cracks, don’t worry as it will stick again when the buttercream is added on top.

Christmas Chocolate Carob Yule Log (Bûche de Noël)

Preparation time: 45 minutes

Cooking time:  10 minutes

Baking time: 20 minutes

Ingredients:

Sponge Cake:

  • 6 eggs (about 55 – 60 grams each) separated
  • 1 cup cake flour (150 grams)
  • 1 cup sugar (200 grams)
  • 1/2 tsp vanilla essence
  • 1 tsp lemon zest
  • 1/2 tsp of salt
  • 1 tbsp lemon juice

Chocolate Mousse:

  • 250 grams baking chocolate
  • 40 grams white granulated sugar
  • 3 eggs

Carob Chocolate Buttercream:

  • 100 grams unsalted butter
  • 1/2 tsp vanilla extract
  • 1 cup icing sugar, sifted
  • 2 tbsp cocoa, sifted
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tbsp carob syrup
  • 1 tbsp thyme honey

Directions:

For the sponge:  

  1. Sift the flour and corn flour and mix with all the dry ingredients.
  2. Separate the yolks from the whites.
  3. Whisk eggs whites with lemon juice until eggs are stiff.
  4. In a separate bowl beat yolks with sugar and vanilla until light and creamy.
  5. Add the flour and mix.
  6. Gently fold in the meringue using a spatula.
  7. Preheat oven to 180οC – 350οF.
  8. Line a 35 x 40 cm, baking tin with parchment paper and using a spatula, evenly spread the batter.
  9. Bake for 20 minutes.
    When it is baked, sprinkle the sponge with icing sugar to cover all its surface and starting with the short edge, roll it with the paper while it is still warm.
  10. When it cools, carefully, unroll to remove the paper, in order to add the filling.

For the Chocolate Mousse filling:

  1. Melt the chocolate over a hot water bath and set aside.
  2. In another bowl beat the eggs with sugar over a water bath until frothy.  Lower speed and add the melted chocolate and mix to combine.
  3. Carefully unroll the sponge and add the filling.  Roll it again.  Place seam side down onto a serving plate, and refrigerate until the buttercream is ready.

For the buttercream:

  1. Using a hand mixer, cream the unsalted butter with sifted icing sugar and cocoa until smooth.
  2. Add carob syrup, honey, vanilla, cinnamon, cloves and nutmeg and mix well after each addition. Keep mixing until all is well incorporated and the buttercream is smooth and fluffy.
  3. Refrigerate the frosting for 15 minutes.

To assemble the chocolate yule log:

  1. Cut the log in three pieces.
  2. Add a spoonful of frosting and paste the first piece on the side and add another spoonful and paste the second piece on top.
  3. Cover with the remaining frosting and using a fork make patterns to give the appearance of rough tree bark.
  4. Decorate as you like.
  5. Chill the cake before serving it, and refrigerate any leftovers.

Christmas Chocolate Carob Yule Log (Bûche de Noël)
Christmas Chocolate Carob Yule Log (Bûche de Noël)
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Category: Desserts
Cuisine: French cuisine

A Yule log (or bûche de Noël in French, is a traditional Christmas dessert made of a yellow sponge cake which is shaped into a roulade in order to create a chopped branch.

Ingredients
12
    Sponge Cake:
  • 6 eggs (about 55 – 60 grams each) separated
  • 1 cup cake flour (150 grams)
  • 1 cup sugar (200 grams)
  • 1/2 tsp vanilla essence
  • 1 tsp lemon zest
  • 1/2 tsp of salt
  • 1 tbsp lemon juice
    Chocolate Mousse:
  • 250 grams baking chocolate
  • 40 grams white granulated sugar
  • 3 eggs
    Carob Chocolate Buttercream:
  • 100 grams unsalted butter
  • 1/2 tsp vanilla extract
  • 1 cup icing sugar, sifted
  • 2 tbsp cocoa, sifted
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tbsp carob syrup
  • 1 tbsp thyme honey
Instructions
Prep
45 minutes
Cook
30 minutes
    For the sponge:
  1. Sift the flour and corn flour and mix with all the dry ingredients.
  2. Separate the yolks from the whites.
  3. Whisk eggs whites with lemon juice until eggs are stiff.
  4. In a separate bowl beat yolks with sugar and vanilla until light and creamy.
  5. Add the flour and mix.
  6. Gently fold in the meringue using a spatula.
  7. Preheat oven to 180οC – 350οF.
  8. Line a 35 x 40 cm, baking tin with parchment paper and using a spatula, evenly spread the batter.
  9. Bake for 20 minutes.
  10. When it is baked, sprinkle the sponge with icing sugar to cover all its surface and starting with the short edge, roll it with the paper while it is still warm.
  11. When it cools, carefully, unroll to remove the paper, in order to add the filling.
    For the Chocolate Mousse filling:
  1. Melt the chocolate over a hot water bath and set aside.
  2. In another bowl beat the eggs with sugar over a water bath until frothy. Lower speed and add the melted chocolate and mix to combine.
  3. Carefully unroll the sponge and add the filling. Roll it again. Place seam side down onto a serving plate, and refrigerate until the buttercream is ready.
    For the buttercream:
  1. Using a hand mixer, cream the unsalted butter with sifted icing sugar and cocoa until smooth.
  2. Add carob syrup, honey, vanilla, cinnamon, cloves and nutmeg and mix well after each addition. Keep mixing until all is well incorporated and the buttercream is smooth and fluffy.
  3. Refrigerate the frosting for 15 minutes.
    To assemble the chocolate yule log:
  1. Cut the log in three pieces.
  2. Add a spoonful of frosting and paste the first piece on the side and add another spoonful and paste the second piece on top.
  3. Cover with the remaining frosting and using a fork make patterns to give the appearance of rough tree bark.
  4. Decorate as you like.
  5. Chill the cake before serving it, and refrigerate any leftovers.

Merry Christmas image

 

Kopiaste and Kali Orexi!

signature Ivy

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