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

Ingredient Substitutions

• Instead of Heavy cream: Whipping cream, Whole milk + butter mixture
• Instead of Heavy cream: Whipping cream
• Instead of Dark chocolate (70% cocoa): 60% dark chocolate
• Instead of Milk chocolate: White chocolate
• Instead of Unsalted butter: Margarine
• Instead of Eggs: Organic chicken eggs
• Instead of Granulated sugar: Cane sugar
• Instead of Liquid vanilla: Vanilla extract, Vanilla bean
• Instead of Salt: Fine salt
• Instead of All-purpose flour: Wheat flour, Gluten‑free flour (for gluten‑free version)
• Instead of Baking powder: Leavening powder
• Instead of Milk chocolate shavings (optional): Dark chocolate shavings

Equipment Needed

• Saucepan
• Immersion blender
• Mixing bowls
• Whisk
• Silicone spatula
• Pastry bag (icing bag)
• Pastry tip (Sainthonoré 580 type)
• Baking sheet
• Parchment paper
• Oven
• Fork
• Kitchen thermometer (optional)
• Kitchen scale
• Sifter (optional)
• Clean kitchen towel

Critical Steps — Do Not Skip

• Melt the chocolate with the cream without bringing to a boil.
• Whisk the egg whites to stiff peaks before adding the sugar.
• Sift the flour and leavening to avoid lumps.
• Let the ganache set in the fridge for at least 2‑4 hours before assembly.
• Roll the sponge before it cools completely to avoid cracks.

Chef Tips from the Video

• Use high‑quality chocolate (at least 70 % cocoa) for a glossy ganache.
• Add a pinch of salt to the ganache to enhance the chocolate flavor.
• For a more realistic wood effect, create grooves with the back of a fork before the ganache sets.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap well and freeze for up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare both ganaches the day before and let them set in the refrigerator.
• Bake the sponge a day ahead, keep it under plastic wrap.
• The vanilla syrup can be prepared 2 days ahead.