Get ready to impress your holiday guests with this delicious and visually stunning Alton Brown Yule Log recipe! This classic French dessert, also known as a Bûche de Noël, is made with a rich chocolate sponge cake and filled with a creamy chocolate ganache. It’s then rolled up and decorated to look like a rustic log, complete with meringue mushrooms and powdered sugar snow. Not only does it taste amazing, but it’s also a fun and festive addition to any holiday table.
Ingredients:
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 3 tablespoons unsalted butter, softened
- Meringue mushrooms and powdered sugar, for decorating
Instructions:
- Preheat your oven to 375°F. Line a 10×15 inch jelly roll pan with parchment paper.
- In a large mixing bowl, beat the egg yolks and 1/2 cup of granulated sugar until thick and pale yellow, about 3-4 minutes.
- Add the cocoa powder, vanilla extract, and salt to the egg yolk mixture and beat until well combined.
- In a separate mixing bowl, beat the egg whites until foamy. Gradually add in the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
- Gently fold the beaten egg whites into the egg yolk mixture, then sift the flour over the top and fold gently until just combined.
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until the cake is set and springs back when lightly touched.
- While the cake is baking, prepare the chocolate ganache filling. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add in the chopped chocolate and butter. Stir until smooth and well combined.
- Once the cake is done baking, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and let the cake cool for a few minutes.
- Spread the chocolate ganache over the top of the cake, leaving a small border around the edges. Starting at one of the short ends, roll the cake up tightly with the help of the kitchen towel. Place the rolled up cake seam-side down on a serving platter.
- Use a sharp knife to cut off a small diagonal piece from one end of the cake, then position it on the side of the cake to resemble a branch.
- Use a fork to create a bark-like texture all over the surface of the cake. Decorate with meringue mushrooms and dust with powdered sugar to resemble snow.
- Chill the cake in the refrigerator for at least 30 minutes before serving.
Nutritional Information:
Serving size: 1 slice
Calories: 350
Fat: 20g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 85mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 32g
Protein: 6g
Cooking Time:
Total time: 1 hour 15 minutes
Prep time: 30 minutes
Cook time: 15 minutes
Chill time: 30 minutes
Equipment:
- 10×15 inch jelly roll pan
- Parchment paper
- Large mixing bowl
- Electric mixer
- Small saucepan
- Sharp knife
- Serving platter
Serving Suggestions:
This Alton Brown Yule Log is a showstopper dessert that’s perfect for any holiday celebration. Serve it with a dollop of whipped cream and some fresh berries for a festive touch.
Variations:
For a different flavor twist, try using white chocolate ganache or a flavored whipped cream filling instead of the chocolate ganache. You can also decorate the log with fresh herbs, sugared cranberries, or other festive decorations.
Substitutions:
If you don’t have heavy cream, you can use half-and-half or whole milk instead. You can also use dark chocolate or milk chocolate instead of semisweet chocolate, depending on your preference.
Storage:
Store any leftover Alton Brown Yule Log in the refrigerator for up to 3 days. Cover it with plastic wrap or foil to keep it fresh.
Tips:
- Make sure to beat the egg yolks and sugar until they’re thick and pale yellow. This will help give the cake its light and fluffy texture.
- When folding in the egg whites, be gentle to avoid deflating them.
- Roll the cake up tightly with the help of the kitchen towel while it’s still warm. This will prevent it from cracking.
- If you don’t have meringue mushrooms, you can use fresh berries or other decorations to give your Yule Log a festive touch.
Notes:
This recipe makes 8-10 servings, depending on how thick you cut the slices. It’s a bit of a labor-intensive dessert, but the end result is well worth it!
Frequently Asked Questions:
Can I make the cake and ganache filling ahead of time?
Yes! You can bake the cake and make the ganache up to 2 days ahead of time. Just store them separately in the refrigerator until you’re ready to assemble the Yule Log.
What if my cake cracks when I roll it?
Don’t worry, it happens to the best of us! Just cover any cracks with a bit of extra ganache, or use powdered sugar to disguise them.
Can I freeze the Alton Brown Yule Log?
Yes, you can freeze the rolled-up cake before decorating it. Just wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Let it thaw in the refrigerator overnight before decorating and serving.
I absolutely love this Alton Brown Yule Log recipe! It’s the perfect combination of rich chocolate cake and creamy ganache, all wrapped up and decorated to look like a festive log. While it does take some time and effort to make, the end result is well worth it. I love how you can customize the decorations to fit any holiday or occasion, and it’s always a crowd-pleaser. I highly recommend giving it a try!