Even during and after Christmas, we get this craving for something fruity or chocolatey and this one is perfect for that.
A Yule Log Cake, also known as a Bûche de Noël, is a chocolate sponge cake roll that’s filled with cream and covered with chocolate ganache and made to look like a log. We won’t burn this log; we’ll eat it!
Once you get the hang of rolling up a perfect roulade, you can whip this dessert up in half an hour. This classic holiday dessert is a showstopper; we garnished it with cherries and rosemary.
In a bowl, whisk 6 egg yolks with 150 gm castor sugar, until frothy. Add 70 gm cocoa powder. Mix well (Add 1/2 tsp instant coffee granules too, if you want a mocha flavour)
Fold in the 6 egg whites into the mixture. Mix well. Pour into a baking tray, dust some cocoa powder on top and bake for 20 mins, at 180 degrees.
Once cooled, lay out the cake gently, on a counter dusted with cocoa powder, without removing the baking paper lining. Dust some cocoa powder on top.
Top it with whatever filling you prefer such as – whipped cream, cream and caramel, rich chocolate cream or strawberry cream.
Roll the roulade gently with the help of the sheet of baking paper. Coat it with chocolate ganache/chocolate cream/vanilla cream frosting. You can make swirly or tree stem designs on top, using a fork or a spatula, to give a log effect.
Dust icing sugar on top. Slice and enjoy.
By Christ & Co.