When it comes to holiday desserts, few things are more iconic than a yule log. This classic French dessert, also known as a bûche de Noël, is a festive and delicious way to celebrate the season. And when you use fresh market ingredients, it’s even better!
- 6 eggs, separated
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup fresh mint leaves
- 1/2 cup chocolate shavings
- Preheat your oven to 350°F (180°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper.
- In a large bowl, beat the egg yolks and sugar until light and fluffy.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the egg yolk mixture and stir until just combined.
- In another bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture until no white streaks remain.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 12-15 minutes, or until the cake springs back when touched.
- While the cake is still warm, carefully roll it up from the short end using the parchment paper. Let it cool completely.
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cake and spread the whipped cream over the surface. Scatter the raspberries and mint leaves over the whipped cream.
- Carefully roll the cake back up and transfer it to a serving platter.
- Garnish with chocolate shavings and additional raspberries and mint leaves, if desired.
- Refrigerate for at least 1 hour before serving.
Serving Size: 1 slice
Total Fat: 16g
Saturated Fat: 9g
Total Carbohydrates: 32g
Dietary Fiber: 2g
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 1 hour and 45 minutes
- Jelly roll pan
- Parchment paper
- Large mixing bowl
- Electric mixer
- Serving platter
This chocolate yule log is a showstopper dessert that’s perfect for holiday parties and gatherings. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream on top for an extra indulgent treat.
Want to switch things up? Here are a few ideas for making this recipe your own:
- Swap out the raspberries for strawberries or blackberries.
- Add a layer of chocolate ganache or Nutella to the whipped cream filling.
- Make a mint chocolate version by adding peppermint extract to the whipped cream and garnishing with crushed candy canes.
If you don’t have all the ingredients on hand, don’t worry! Here are some easy substitutions:
- Use granulated sugar instead of powdered sugar in the whipped cream.
- Substitute fresh fruit with frozen fruit or canned fruit.
- Replace the cocoa powder with melted chocolate for an even richer flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving.
- Be sure to roll the cake while it’s still warm to prevent cracking.
- Use a serrated knife to slice the cake for a clean cut.
- For extra chocolate flavor, sprinkle cocoa powder over the whipped cream filling before rolling up the cake.
This recipe serves 8-10 people.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes! You can make the cake and filling up to 1 day in advance. Store them separately in the refrigerator until you’re ready to assemble and serve.
Q: Can I freeze this cake?
A: Yes! Wrap the assembled cake tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
This fresh market chocolate yule log is the perfect way to end a holiday meal. It’s rich, indulgent, and full of fresh, vibrant flavors. Plus, it’s surprisingly easy to make! Whether you’re an experienced baker or a first-timer, this recipe is sure to impress. So go ahead and give it a try – your taste buds will thank you!