Chocolate Cream Yule Log with Toasted Walnuts
This yule log is a light sponge rolled around cocoa whipped cream and toasted walnuts, then frosted with chocolate. It serves 10 and needs no fancy skills.
A yule log is a rolled sponge cake filled with cream and covered to look like a log. This version stays light because the cake has very little flour, and the cocoa cream and toasted walnuts add a bit of crunch.
Tips for Success
- Use a bowl with no grease at all for the whites, or they will not whip to stiff peaks.
- Do not walk away while the cake bakes. A thin sponge dries out fast and then cracks.
- Chill the bowl and beaters before whipping the cream so it holds its shape.
- Toast the walnuts in a dry skillet for 4 to 5 minutes; the flavor is much deeper.
Make-Ahead and Storage
Keep the finished log covered in the refrigerator for up to 2 days. The cake can be baked, rolled in its towel, and kept a day ahead; fill it the day you serve it.
Variations
- Swap the walnuts for toasted hazelnuts or pistachios.
- Add 1 tbsp of coffee to the cream for a mocha log.
- Use raspberry jam under the cream for a fruity layer.
Chocolate Cream Yule Log with Toasted Walnuts
Ingredients
Instructions
- Heat the oven to 350°F. Grease a 14 x 10-inch rimmed baking sheet and line it with parchment paper, letting it come up the sides. Grease the parchment too.
- Separate the 4 eggs, putting the whites in a large, very clean bowl and the yolks in another. Keep the whole egg with the yolks.
- Beat the yolks, whole egg, sugar, vanilla, and lemon zest with a hand mixer on high for 4 to 5 minutes, until pale yellow and thick enough to leave a ribbon trail when you lift the beaters.
- Sift the flour over the yolk mixture and fold it in gently with a spatula until no dry streaks remain.
- With clean beaters, whip the egg whites until stiff peaks form, meaning the peaks stand straight up when you lift the beaters. Any grease in the bowl will keep them from rising.
- Fold the whites into the batter in two additions. Cut down through the middle and sweep up the sides until just combined, to keep as much air as possible.
- Spread the batter evenly in the pan, reaching the corners. Bake 25 to 30 minutes, until the top is lightly golden and springs back when pressed.
- Lay a clean, damp kitchen towel over the hot cake and let it cool completely in the pan. The steam keeps the sponge soft so it will not crack when rolled.
- Whip the cold cream with the powdered sugar and cocoa in a chilled bowl until it holds firm peaks, 2 to 3 minutes.
- Turn the cooled cake out onto a sheet of parchment and peel off the baking paper. Spread the cocoa cream over it, leaving a 1/2-inch border, and sprinkle on the walnuts.
- Roll the cake up snugly from one short side, using the parchment to help lift. Place it seam side down on a platter.
- Spread the chocolate-hazelnut spread over the outside and drag a fork along the length to make bark-like lines. Top with the cherries, grated chocolate, and a dusting of powdered sugar.
- Chill at least 1 hour, then slice with a sharp serrated knife, wiping the blade between cuts.
Frequently Asked Questions
How do I keep a yule log from cracking when I roll it?
Cover the hot sponge with a damp towel while it cools and do not overbake it. Roll it gently and keep the seam on the bottom. Small cracks are easy to hide under the frosting.
Can I make a yule log ahead of time?
Yes. Assemble it up to 24 hours ahead, cover it loosely, and keep it in the fridge. Add the powdered sugar just before serving.
Why is my sponge cake flat?
The whipped whites probably lost air. Fold them in with a light hand and get the batter into the oven right away.
