Chocolate Roll Yule Log

Ingredients

• 600 g Heavy cream (For the main ganache)
• 100 g Heavy cream (For the decorative ganache (cold cream))
• 500 g Dark chocolate (70% cocoa) (Cut into pieces)
• 200 g Milk chocolate (Cut into pieces)
• 80 g Unsalted butter (At room temperature)
• 4 pcs Eggs (Fresh, medium size)
• 180 g Granulated sugar (100 g for the sponge, 80 g for the syrup)
• 2 c. à café Liquid vanilla (1 tsp for the sponge, 1 tsp for the syrup)
• 1 pincée Salt (For the egg whites)
• 125 g All-purpose flour (Sift with the leavening)
• 5 g Baking powder (About ½ packet)
• 100 ml Water (For the vanilla syrup)
• 50 g Milk chocolate shavings (optional) (For the final decoration)

Instructions

1. Prepare the chocolate ganache

   Pour 600 g of heavy cream into a saucepan, heat gently without bringing to a boil. Remove from heat and pour over 500 g of dark chocolate and 200 g of milk chocolate that have been previously chopped. Let rest for 2‑3 minutes, then stir until a smooth texture is achieved. Incorporate 80 g of butter and blend with an immersion blender.

   Time: PT15M

2. Divide the ganache for decoration

   Take 100 g of ganache and mix it with 100 g of very cold heavy cream. Refrigerate (minimum 4 hours) to obtain a set ganache that will be used to decorate the top.

   Time: PT5M

3. Prepare the sponge cake

   Separate the 4 eggs. Whisk the egg whites with a pinch of salt until stiff peaks form. Add 100 g of sugar in a stream while continuing to whisk. Incorporate the 4 yolks and 1 tsp of liquid vanilla, then beat for an additional 3 minutes until the volume triples.

   Time: PT15M

4. Fold in the flour

   Sift 125 g of flour with 5 g of baking powder. Gently fold into the mixture with a spatula, lifting the mass to avoid deflating the whites.

   Time: PT5M

5. Bake the sponge

   Spread the batter on a baking sheet lined with parchment paper. Bake in a pre‑heated oven at 180°C (fan‑assisted, middle rack) for 10 minutes. Watch the baking; the sponge should be lightly golden and supple to the touch.

   Time: PT10M

   Temperature: 180°C

6. Cool and flip the sponge

   Remove the sheet, let the sponge cool for a few minutes, then flip it onto a second sheet of parchment and discard the first. Let cool completely before rolling.

   Time: PT10M

7. Prepare the vanilla syrup

   In a small saucepan, bring to a boil 100 ml of water, 80 g of granulated sugar and 1 tsp of liquid vanilla. Boil for 5 minutes, then let cool.

   Time: PT5M

8. Assembly – soak and roll

   Unroll the cooled sponge. Using a brush, coat the entire surface with the vanilla syrup. Spread a generous layer of ganache (the one without added cream) leaving a free edge. Gently roll the sponge starting from one side, then wrap in a clean kitchen towel. Refrigerate 15‑30 minutes for the roll to set.

   Time: PT10M

9. Decorate the surface

   Cover the roll with the remaining ganache (the one set with cold cream) smoothing roughly. Use the back of a fork to create patterns imitating the bark of a real wooden log.

   Time: PT10M

10. Whisk the decorative ganache and pipe

    Remove the set ganache from the refrigerator, loosen it slightly with a spatula then whisk until a firm consistency is reached. Fill a pastry bag fitted with a Sainthonoré 580 tip. Pipe small touches of ganache on the sides and top of the log according to the desired design.

    Time: PT10M

11. Final rest and serving

    Return the decorated log to the refrigerator for 20 minutes so the ganache firms slightly. Remove, place on a serving platter and serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g