Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 75g all-purpose flour
- 25g cocoa powder
- 1/2 tsp baking powder
- 150ml heavy cream
- 100g powdered sugar
- 200g dark chocolate, chopped
- 50g unsalted butter, at room temperature
- Powdered sugar for dusting
- Fresh cranberries for garnish
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Whisk the eggs and granulated sugar in a bowl until they are light and fluffy.
- Sift the all-purpose flour, cocoa powder, and baking powder into the egg mixture, folding gently until combined.
- Pour the batter onto the prepared baking sheet, spreading it evenly.
- Bake for about 10-12 minutes until the cake springs back when touched.
- Remove from the oven and let it cool slightly before transferring it to a dusted kitchen towel.
- Roll the cake tightly in the towel while it’s still warm; this helps it hold its shape.
- Melt the dark chocolate and unsalted butter over a double boiler until smooth.
- Whip the heavy cream with the powdered sugar until stiff peaks form, then fold in the melted chocolate mixture.
- Unroll the cooled cake and spread the chocolate cream filling evenly, then roll it back up without the towel.
- Decorate the Yule log with extra chocolate cream, dust with powdered sugar, and garnish with fresh cranberries.
Notes
Be gentle when folding ingredients to keep your cake light and airy. Use high-quality chocolate for a richer flavor. Chill your cream before whipping for better volume.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian