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What about making your own chocolate yule log? Christmas is coming in a few days. It will be a time of gifts, beautiful tables, shared small pleasures… and great dinners! You may certainly want to make your own homemade yule log. What a delight for all the guests!
Preparation time: 30 minutes. Cooking time: 40 minutes
Ingredients list for Chocolate Yule Log
Specific ingredients
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- Navitas Naturals Organic Raw Cacao Powder
- Honeyville blanched Almond Meal Flour
Photo credit: © Eatwell101.com
For 6 to 8 people
For the chocolate Dacquoise
- 1 1/2 cup ( 140 g) Almond flour
- 1 cup ( 130 g) Sugar
- 5 Egg whites
- 1 1/2 tbsp ( 10 g)Dutch-processed cocoa powder
- 2 1/2 tbsp (20 g) Sugar
For the buttercream
- 6 tbsp (50 g) Sugar
- 2 tbsp Water
- 4 1/2 ounces (125 g) Butter cream
- 1 Egg
- 2 Egg yolks
For the chocolate ganache
- 3 1/2 ounces ( 100 g ) dark chocolate
- 2 3/4 ounces ( 80 g ) Butter
- 1/2 cup (10 g ) heavy Cream
Tips to make a chocolate yule log
As it will be tastier, I propose you make the yule log by changing the cake part and adding almond powder. The result is called a Dacquoise, a smooth and soft almond cake that we can use in many pastry combinations. We’ll add some cocoa too.
You are free to boost the taste a bit with an alcoholic syrup. You can make the buttercream and set up the log only with chocolate ganache by increasing the proportions. You can try it; it’s really good too!
Directions
The chocolate Dacquoise
Preheat your oven to 360° F (180°c).
Sift the icing sugar, cocoa, and almond flour in a bowl.
Beat the egg whites in a blender with a dash of salt, gently at first, then faster. When they are foaming well, add the sugar and turn the mixer to fast mode.
Pour the sugar / almond / cocoa blend on the egg whites and gently fold the whites with a spatula. Pour the mixture into the baking sheet covered with parchment paper.
Bake for 25 minutes.
Return the plate to a damp cloth and remove the parchment paper.
Roll the Daquoise with the cloth on.
For the buttercream
Heat the sugar and water in a pan at about 250° F (120°c) (a good boil).
Mount the egg yolks with an electric whisk until they become frothy.
Pour the syrup while beating slowly. When the mixture is cool, stir in the softened butter gradually while beating until the mixture is smooth.
For the chocolate ganache
Grate the chocolate; pour the hot cream over the chocolate and stir in the butter with a spatula, then allow it to freeze slightly.
The final mock-up
Unroll the Dacquoise cake and spread a layer of butter cream with a spatula, then roll the Dacquoise back with the help of the parchment paper.
Cover the Christmas yule log with the ganache by using a spatula; you can make decorations with a fork.
So what do you think of this chocolate yule log recipe?
Photo credit: © Eatwell101.com
Christmas Chocolate Yule Log
by eatwell101
Yield: 8
Prep Time: 30 min
Cook Time: 40 min
Best and easy Christmas chocolate Yule Log recipe
Ingredients
For the chocolate Dacquoise
- 1 1/2 cup ( 140 g) Almond flour
- 1 cup ( 130 g) Sugar
- 5 Egg whites
- 1 1/2 tbsp ( 10 g)Dutch-processed cocoa powder
- 2 1/2 tbsp (20 g) Sugar
For the buttercream
- 6 tbsp (50 g) Sugar
- 2 tbsp Water
- 4 1/2 ounces (125 g) Butter cream
- 1 Egg
- 2 Egg yolks
For the chocolate ganache
- 3 1/2 ounces ( 100 g ) dark chocolate
- 2 3/4 ounces ( 80 g ) Butter
- 1/2 cup (10 g ) heavy Cream
Instructions
The chocolate Dacquoise
- Preheat your oven to 360° F (180°c).
- Sift the icing sugar, cocoa, and almond flour in a bowl.
- Beat the egg whites in a blender with a dash of salt, gently at first, then faster. When they are foaming well, add the sugar and turn the mixer to fast mode.
- Pour the sugar / almond / cocoa blend on the egg whites and gently fold the whites with a spatula. Pour the mixture into the baking sheet covered with parchment paper.
- Bake for 25 minutes.
- Return the plate to a damp cloth and remove the parchment paper.
- Roll the Daquoise with the cloth on.
For the buttercream
- Heat the sugar and water in a pan at about 250° F (120°c) (a good boil).
- Mount the egg yolks with an electric whisk until they become frothy.
- Pour the syrup while beating slowly. When the mixture is cool, stir in the softened butter gradually while beating until the mixture is smooth.
For the chocolate ganache
- Grate the chocolate; pour the hot cream over the chocolate and stir in the butter with a spatula, then allow it to freeze slightly.
The final mock-up
- Unroll the Dacquoise cake and spread a layer of butter cream with a spatula, then roll the Dacquoise back with the help of the parchment paper.
- Cover the Christmas yule log with the ganache by using a spatula; you can make decorations with a fork.
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