Are you looking for a show-stopping dessert to impress your family and friends this holiday season? Look no further than Ina Garten’s Yule Log recipe! This classic Christmas treat, also known as a Buche de Noel, is a chocolate sponge cake rolled with creamy chocolate frosting and decorated to look like a festive log. With this recipe, you’ll be able to create a stunning dessert that tastes as good as it looks!
Ingredients
- 6 extra-large eggs, separated, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of kosher salt
- 1 cup heavy cream
- 7 ounces semisweet chocolate, chopped
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon pure vanilla extract
- Confectioners’ sugar, for dusting
- Chocolate shavings, for decorating
- Fresh berries, for decorating (optional)
Instructions
- Preheat the oven to 350 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and granulated sugar on high speed for 4 minutes, or until very thick and light yellow. Lower the speed to medium and add the cocoa powder and vanilla extract. Beat just until combined.
- In a separate bowl, whisk the egg whites until frothy. Add the cream of tartar and salt and continue whisking until the egg whites are stiff but not dry. Fold the egg whites into the chocolate mixture with a rubber spatula.
- Pour the batter into the prepared pan and smooth the top. Bake for 12 to 15 minutes, or until the top springs back when lightly touched.
- While the cake is baking, make the chocolate frosting. Heat the heavy cream, chocolate chips, espresso powder, and vanilla extract in a heat-proof bowl set over a pot of simmering water until the chocolate is melted and smooth. Set aside to cool to room temperature, stirring occasionally.
- When the cake is done, allow it to cool in the pan for 5 minutes. Loosen the edges with a small, sharp knife and carefully invert the cake onto a wire rack. Peel off the parchment paper and allow the cake to cool completely.
- Once the cake is cool, spread the chocolate frosting evenly over the surface. Starting at one of the short ends, roll the cake up tightly like a jelly roll. Place the cake seam-side down on a platter and dust with confectioners’ sugar. Use a fork to create a bark-like texture on the surface. Garnish with chocolate shavings and fresh berries, if desired.
Nutritional Information
Serving Size: 1 slice
Calories: 377
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 158mg
Sodium: 67mg
Total Carbohydrates: 37g
Dietary Fiber: 2g
Sugars: 31g
Protein: 6g
Cooking Time
Total Time: 1 hour 30 minutes
Prep Time: 30 minutes
Cook Time: 15 minutes
Cool Time: 45 minutes
Equipment
- Electric mixer
- Sheet pan
- Parchment paper
- Rubber spatula
- Small, sharp knife
- Wire rack
Serving Suggestions
This Yule Log makes a beautiful centerpiece for any holiday gathering. Serve it with a dollop of whipped cream and fresh berries for an extra festive touch.
Variations
For a twist on the classic recipe, try adding a layer of raspberry jam or swap out the semisweet chocolate for white chocolate. You can also decorate your Yule Log with meringue mushrooms or sugared cranberries for a whimsical touch.
Substitutions
If you don’t have cream of tartar on hand, you can substitute it with an equal amount of lemon juice or white vinegar. You can also use dark chocolate or milk chocolate instead of semisweet chocolate, depending on your taste preferences.
Storage
Store any leftover Yule Log covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.
Tips
- Make sure your eggs are at room temperature before using. This will help them whip up to their full volume.
- Don’t overbake the cake or it will be difficult to roll. It should be lightly golden and springy to the touch.
- When rolling the cake, use a clean kitchen towel or parchment paper to help you roll it up tightly and evenly.
- Add a splash of brandy or rum to the frosting for an extra boozy kick.
Notes
This recipe makes a large Yule Log that serves 10-12 people. If you’re feeding a smaller crowd, you can easily halve the recipe.
Frequently Asked Questions
Can I make the Yule Log ahead of time?
Yes! You can bake the cake and make the frosting up to 1 day in advance. Store them separately in the refrigerator and assemble the Yule Log right before serving.
Can I freeze the Yule Log?
Yes, you can freeze the assembled Yule Log for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator before serving.
Can I use a different filling for the Yule Log?
Absolutely! You can fill the cake with whipped cream, buttercream frosting, or even ice cream for a fun twist.
My Thoughts on Ina Garten’s Yule Log Recipe
This Yule Log recipe is a true showstopper! Not only does it look stunning, but it tastes absolutely delicious. The chocolate sponge cake is light and fluffy, and the creamy chocolate frosting is the perfect complement. I love how versatile this recipe is – you can switch up the filling or decorations to suit your taste. Plus, it’s a fun project to tackle with kids or friends. Give it a try this holiday season – you won’t be disappointed!