Chocolate Christmas Log (Cookie Cake)

The Yule log cake, or bûche de Noël, is a traditional Christmas dessert that originated in France. It represents the yule log that was traditionally burned during the Christmas season.

This is vegetarian recipe. Dish can be prepared in 162 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Chocolate Christmas Log (Cookie Cake)

Cooking Method: Baking Cuisine: International Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 12 min Rest Time 120 min Total Time 2 hrs 42 mins

Servings: 8 Calories: 2800

Best Season: Winter

Ingredients

Servings

• 200 gram Butter
• 200 gram Dark chocolate
• 4 unit Eggs
• 200 gram Granulated sugar
• 100 gram All-purpose flour
• 30 gram Cocoa powder
• 200 milliliter Whipping cream
• 50 gram Powdered sugar
• 1 teaspoon Vanilla extract
• 200 gram Chestnut puree
• 2 tablespoon Caramel sauce
• 50 gram Candied cherries
• 50 gram Toasted almonds

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line a baking sheet with parchment paper.
2. In a heatproof bowl, melt the butter and dark chocolate together over a pan of simmering water. Stir until smooth and set aside to cool slightly.
3. In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy.
4. Gradually add the melted chocolate mixture to the egg mixture, stirring until well combined.
5. Sift in the flour and cocoa powder, and fold gently until just incorporated.
6. Pour the batter onto the prepared baking sheet, spreading it evenly into a rectangular shape.
7. Bake in the preheated oven for 10-12 minutes, or until the cake is set and slightly springy to the touch.
8. While the cake is baking, whip the whipping cream, powdered sugar, and vanilla extract together until soft peaks form.
9. Once the cake is baked, remove it from the oven and let it cool for a few minutes.
10. Place a clean kitchen towel on a flat surface and dust it with powdered sugar.
11. Carefully invert the cake onto the towel and remove the parchment paper.
12. Spread the chestnut puree evenly over the cake, leaving a small border around the edges.
13. Drizzle the caramel sauce over the chestnut puree.
14. Spread the whipped cream over the caramel sauce.
15. Starting from one of the long edges, carefully roll up the cake using the towel to help you.
16. Transfer the rolled cake to a serving plate and refrigerate for at least 2 hours to set.
17. Before serving, decorate the cake with candied cherries and toasted almonds.
18. Slice and serve chilled.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 35g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.