Economical Chocolate Orange Yule Log

Ingredients

• 200 g Unsalted butter (unsalted, melted)
• 200 g Granulated sugar
• 1 sachet Vanilla sugar (or 1 vanilla bean)
• 4 pcs Eggs (at room temperature)
• 1 sachet Baking powder (about 10 g)
• 200 g All‑purpose flour (sifted)
• 150 g 64 % cocoa dark chocolate (cut into pieces)
• 150 g Milk chocolate (cut into pieces)
• 1 pcs Orange (fine zest + 50 g candied peel)
• 50 g Candied orange peel (cut into small dice)
• 200 g Heavy cream (or 200 ml)
• 30 g Shelled pistachios (coarsely chopped, optional)
• 30 ml Grand Marnier (optional, to drizzle the cake)

Instructions

1. Preparing the ingredients

   Gather all ingredients, measure the quantities and preheat the oven to 180 °C (thermostat 6).

   Time: PT5M

2. Melt the butter

   In a saucepan, melt the butter over low heat. Leave a little butter at the bottom to grease the pan later.

   Time: PT5M

   Temperature: low heat

3. Mix sugar and vanilla

   Add the granulated sugar and vanilla sugar to the melted butter, stir vigorously until fully dissolved.

   Time: PT3M

4. Incorporate the eggs

   Add the eggs one by one while whisking energetically to obtain a smooth batter.

   Time: PT3M

5. Add the baking powder

   Sprinkle the baking powder and mix quickly.

   Time: PT1M

6. Orange zest

   Finely grate the zest of one orange and fold it into the batter.

   Time: PT2M

7. Candied peels

   Cut the candied orange peel into small dice and add them to the batter.

   Time: PT2M

8. Incorporate the flour

   Sift the flour and add it gradually to the batter while whisking to avoid lumps.

   Time: PT5M

9. Prepare the pan

   Generously butter the log pan and line it with parchment paper.

   Time: PT3M

10. Pour the batter

    Transfer the batter into the pan, smoothing the surface with a spatula.

    Time: PT2M

11. Baking

    Bake at 180 °C for 45 to 50 minutes. Check doneness by inserting a knife tip into the centre: it should come out dry.

    Time: PT45M

    Temperature: 180°C

12. Cooling the cake

    Let the cake cool in the pan for at least 1 hour before unmolding.

    Time: PT1H

13. Unmolding

    Carefully run a knife along the edges, turn the pan onto a rack and remove the parchment paper.

    Time: PT5M

14. Prepare the chocolate ganache

    Melt both chocolates in a bain‑marie in a heat‑proof bowl.

    Time: PT5M

15. Incorporate the cream

    Remove the bowl from the heat, add the hot cream and whisk vigorously until you obtain a smooth, glossy ganache.

    Time: PT3M

16. Glaze the cake

    Pour the ganache over the cake, spreading it evenly over the top and sides using a spatula.

    Time: PT5M

17. Decoration

    Grate a little orange zest over the top, arrange some pieces of candied peel, sprinkle with chopped pistachios and, if desired, lightly drizzle with Grand Marnier.

    Time: PT5M

18. Final rest

    Let the log set at room temperature for 30 minutes before serving.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: vegetable margarine
• Instead of Granulated sugar: cane sugar
• Instead of Vanilla sugar: vanilla extract
• Instead of Eggs: apple sauce puree (as binder)
• Instead of Baking powder: baking soda + vinegar
• Instead of All‑purpose flour: whole wheat flour
• Instead of 64 % cocoa dark chocolate: 70 % dark chocolate
• Instead of Milk chocolate: white chocolate
• Instead of Orange: lemon zest
• Instead of Candied orange peel: candied orange zest
• Instead of Heavy cream: whipping cream
• Instead of Shelled pistachios: macadamia nuts
• Instead of Grand Marnier: Cointreau, orange liqueur

Equipment Needed

• Saucepan
• Mixing bowl
• Whisk
• Zester or fine grater
• Log pan (about 23 × 9 cm)
• Parchment paper
• Oven
• Cooling rack
• Heat‑proof bowl
• Bain‑marie saucepan
• Silicone spatula
• Sharp knife

Critical Steps — Do Not Skip

• Melt the butter without burning it
• Whisk the eggs vigorously to avoid lumps
• Incorporate the flour gradually to obtain a homogeneous batter
• Check the cake's doneness with a knife tip
• Achieve a smooth ganache by mixing the melted chocolate with hot cream
• Glaze the ganache evenly before it hardens

Chef Tips from the Video

• Use butter at room temperature to facilitate mixing with the sugar.
• For a more pronounced orange flavor, add 1 tsp finely chopped candied orange zest to the ganache.
• Lightly dust with powdered sugar before serving for a snowy effect.

Troubleshooting

Storage

Refrigerator: Store the log in an airtight container for 3 to 4 days.

Freezer: Wrap well and freeze up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Can stay at room temperature for 2 days if the ganache is made with dark chocolate.

Make-Ahead Tips

• Bake the sponge the day before and keep it refrigerated, then glaze with ganache on the day.
• The ganache can be prepared 2 hours ahead and kept warm in a bain‑marie.
• The decorations (zest, pistachios) can be prepared in advance.