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Chocolate Yule Log Recipe

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For many years, this impressive rolled cake has been a favorite Christmas dessert for our family— everyone just loves it! Plus, I'm always asked to bring the rich chocolaty treat to our annual church Christmas function.

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Chocolate Yule Log Recipe

Prep: 50 min. Bake: 10 min.

Yield: 14-16 Servings

50 10 60

Ingredients

4 eggs, separated
2/3 cup sugar, divided
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup heavy whipping cream
2 tablespoons sugar
1/4 teaspoon almond extract
FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons milk
2 teaspoons vanilla extract

Directions

Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side; cool completely on a wire rack.
Meanwhile, for the filling, beat the cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll the cake; spread the filling to within 1 in. of edges. Roll up again.
In a large bowl, cream the butter and confectioners' sugar until light and fluffy. Beat in the chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect. Yield: 14-16 servings.

Nutritional Facts 1 serving (1 each) equals 245 calories, 14 g fat (8 g saturated fat), 89 mg cholesterol, 143 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chocolate Yule Log in Country Woman Christmas Annual 2001, p41

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Reviews for Chocolate Yule Log (3)

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Chocolate Yule Log

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Reviewed on Jan. 24, 2011 by midged

I followed this recipe exactly as stated, but found the cake to be very dry. Will not make this one again.

Reviewed on Dec. 30, 2010 by missb1108

This is a wonderful and very impressive dessert. I did add more almond extract to the filling than the recipe called for. It is very light and visually appealing as I decorated it with a light dusting of powdered sugar and piped red poinsettias and leaves on top. Will make again for sure.

Reviewed on Dec. 20, 2010 by chatzakity

I loved it!!

The cake was moist and light, everybody enjoyed it. Next time I might sprinkle pomegranates over the cream though to give it a bit of crunchy, juicy zest!!!

Fabulous!!!