Caramel, Brittle and Chocolate Cake Roll

Caramel, Brittle and Chocolate Cake Roll

In preparation for the festive season, why not taking a stab at making a perfect family crowd-pleaser? I mean, the classic chocolate yule log. This gorgeous roll of chocolate cake is filled with a lovely chocolate caramel ganache as well as a crunchy layer of hazelnut brittle! This rolled cake keeps very well into the refrigerator; its a big benefit since you’ll have plenty of time to prepare the holiday dinner on the big day without worrying about the best part: the dessert!  Enjoy and Merry Christmas to you all!

Ingredients list for the cake

  • 4 eggs
  • 1/3 cup (75g) castor sugar
  • 3/4 cup (75g) flour
  • 1 tablespoon icing sugar
  • 1 tablespoon ground almonds


1. Preheat your oven to 390°F (200°C).
2. Line a rimmed baking sheet with parchment paper. Set it aside for now.
3. Separate egg whites from yolks. Beat 3 yolks (there’s one that will not be used, keep it for another time) with half the castor sugar for 5 minutes at medium speed.
4. Sift the flour, icing sugar, and ground almonds and combine with the egg and sugar mixture.
5. Beat the 4 egg whites until stiff, adding the remaining castor sugar. Fold in the egg yolks mixture, gently lifting with the spatula.
6. Spread the dough on the baking sheet. Bake for 12 to 15 minutes–the cake should remain flexible. Transfer to a cooling rack.

brittle chocolate yule log

Chocolate caramel with nuts

  • 3/4 cup (100g) heavy whipping cream
  • 1/3 cup (70g) of granulated sugar
  • 1 oz (30g) of butter
  • 2 oz (60g) chocolate
  • 3 1/2 oz (100g) chopped walnuts or hazelnuts
  • Orange marmalade


1. Put 1/3 of the sugar in a saucepan. Cook over medium heat until you get a dry caramel, add the second third of the sugar, stir well, then add the last third.
2. Heat gently the heavy cream in another saucepan or microwave.
3. When the caramel is cooked (it should make tiny bubbles) add the hot cream (beware of the projections). Allow to cook for a while, then add crushed chocolate in 3 steps. Add the butter and chopped nuts. Allow chilling for 3-4 minutes.
4. Spread a little marmalade on the rolled cake, cover with the chocolate caramel, and then roll the cake tight enough. Wrap the log in plastic.

Chocolate ganache

  • 2 tablespoons (15cl) heavy whipping cream
  • 1/3 lb (150g) of dark chocolate, crushed
  • 1/2 oz (15g) softened butter


1. Heat the cream in a saucepan or microwave and pour over crushed chocolate in 3 steps. Mix well and heat in the microwave on low by 15 seconds increments until chocolate is melted.
2. Add butter and mix well. Wait for 2/3 minutes before spreading over the rolled cake. Put the cake on a wire rack with a baking sheet lined with parchment paper. Pour chocolate directly over the log to cover it well, so you can collect the excess on the parchment paper.

Brittle powder

  • 1/4 cup (50g) caster sugar
  • 1 1/3 oz (40g) shelled hazelnuts


1. In a saucepan melt the sugar over low heat for a light caramel. Stir in crushed hazelnuts.
2. Mix and pour the caramel on a parchment paper sheet. Put a second parchment paper over and roll with a rolling pin to spread evenly. Allow hardening.
3. Break the brittle with your rolling pin, still between 2 sheets of parchment paper to obtain a coarse powder. Sprinkle on the chocolate ganache before it is completely set.
4. Keep the yule log into your refrigerator (chill at least 2 hours if you serve it the same day) and let it at room temperature 15 minutes before serving. Enjoy!

chocolate cake roll recipe

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