Yule log is a classic Christmas dessert that never fails to impress. However, if you’re not a fan of coffee, you may feel left out of the indulgent deliciousness. Fear not, for we have a recipe that will tickle your taste buds without the coffee. This yule log is moist, rich, and chocolatey, perfect for a festive treat. So, gather your ingredients, put on some holiday tunes, and let’s get baking!
Ingredients
- 6 eggs, separated
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Confectioners’ sugar, for dusting
- Optional: Fresh berries or mint sprigs, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 15x10x1-inch baking pan with parchment paper.
- In a large bowl, beat the egg yolks and sugar until pale and fluffy.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the egg yolk mixture, stirring until well combined.
- In another large bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the batter until no white streaks remain.
- Pour the batter into the prepared pan and use a spatula to spread it out 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 filling. In a small saucepan, heat the heavy cream until just simmering. Remove from heat and stir in the chocolate chips until melted and smooth. Let cool slightly.
- In a separate bowl, beat the butter and vanilla extract until light and fluffy. Gradually add the chocolate mixture and beat until well combined.
- When the cake is done, remove it from the oven and immediately invert it onto a clean kitchen towel dusted with confectioners’ sugar. Peel off the parchment paper.
- Starting at one short end, roll up the cake and towel together. Let cool completely on a wire rack.
- Unroll the cake and remove the towel. Spread the filling evenly over the cake, leaving a 1/2-inch border around the edges.
- Roll up the cake tightly, using the towel to help you. Transfer the cake to a serving platter, seam side down.
- Dust the cake with confectioners’ sugar and garnish with fresh berries or mint sprigs, if desired.
- Refrigerate the cake for at least 30 minutes before serving.
Nutritional Information
Each serving of yule log without coffee contains approximately:
- Calories: 370
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 139mg
- Total Carbohydrates: 33g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 5g
Cooking Time
The total cooking time for this recipe is approximately 1 hour and 15 minutes.
Equipment
- 15x10x1-inch baking pan
- Parchment paper
- Large mixing bowls
- Electric mixer
- Small saucepan
- Spatula
- Kitchen towel
- Wire rack
- Serving platter
Serving Suggestions
Yule log without coffee is a decadent dessert that pairs well with a cup of hot cocoa or coffee, if you prefer. Serve it as a festive centerpiece for your holiday table or bring it to a potluck or party to share with friends and family.
Variations
If you want to switch things up, try these variations:
- Swap the semisweet chocolate chips for white chocolate or milk chocolate for a different flavor profile.
- Add a splash of your favorite liqueur to the chocolate filling for an adult twist.
- Instead of berries or mint sprigs, decorate the cake with festive sprinkles or chocolate shavings.
Substitutions
If you’re missing an ingredient, here are some substitutions you can try:
- You can use regular granulated sugar instead of confectioners’ sugar for dusting.
- If you don’t have heavy cream, you can use half-and-half or whole milk instead.
- For a gluten-free version, swap the all-purpose flour for a gluten-free flour blend.
Storage
Store leftover yule log in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake (without the confectioners’ sugar) for up to 2 months. Thaw the cake overnight in the refrigerator before serving.
Tips
- Make sure to invert the cake onto a clean kitchen towel dusted with confectioners’ sugar as soon as it comes out of the oven. This will help prevent the cake from sticking to the parchment paper.
- Be gentle when rolling up the cake with the filling inside. You don’t want the filling to squeeze out the sides.
- Refrigerate the cake for at least 30 minutes before serving to help it hold its shape.
Notes
This recipe makes one 10-inch yule log, which serves approximately 10-12 people.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can make the cake and filling up to 2 days in advance. Store the cake and filling separately in the refrigerator, then assemble and dust with confectioners’ sugar before serving.
Can I use a different type of chocolate?
Absolutely! You can use any type of chocolate you like, but keep in mind that different types of chocolate have different sweetness levels. Adjust the sugar in the recipe accordingly.
Can I freeze leftover yule log?
Yes, you can freeze the cake (without the confectioners’ sugar) for up to 2 months. Thaw the cake overnight in the refrigerator before serving.
Personal Thoughts
This yule log without coffee is a delicious twist on the classic recipe. The chocolate filling is rich and creamy, and the cake itself is moist and chocolatey. I love how festive this dessert looks on the table, and it’s always a hit with my family and friends. Don’t be intimidated by the rolling process – it’s easier than it looks! Give this recipe a try and impress your guests with your baking skills.