Easy Recipe to Make Christmas Chocolate Yulelog - BÛCHE DE NOËL

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For the cake
1 & 1/8 cup (150 g) of Flour
3/4 Cup (150 g) of Granulated Sugar
1/4 Cup Melted Butter
5 Eggs
1 Tsp. of Baking Powder
1 Tsp. of Vanilla Extract
Pinch of Salt
For the syrup
1/2 Cup Water
1/2 Cup Sugar
1 Tsp. Vanilla Extract
For the Ganache
1 Cup Heavy Cream
9 Oz. (250g) Dark Chocolate
3.5oz (100g) Milk Chocolate

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  • Non Vegetarian
  • Medium


  • For the cake

  • For the syrup

  • For the Ganache



Author- Miriam’s Cuisine

(Visited 658 times, 2 visits today)



Let’s begin with the syrup. Take ½ a cup of sugar in a saucepan, 1 teaspoon of vanilla extract, ½ cup of water and bring it to a boil. Once done, remove from the heat and transfer it to a bowl.


Now, let’s prepare the ganache. Bring 1 cup of heavy cream to simmer and add in 9 Oz. (250g) of dark chocolate and 3.5 Oz. (100g) of milk chocolate. Then, pour hot cream over it and let it seat for 3-5 minutes. Whisk the chocolate until it melts and turns smooth and shiny. Cool it at normal room temperature and then refrigerate it for 2 hours.


Now, it’s time to prepare the cake. Take a bowl of 5 egg yolks, keeping the egg whites separately in another bowl. Put the egg yolks in a jar and add in ¾ cup of granulated sugar and beat on high speed for 5 minutes until smooth and creamy. Transfer the egg cream to a large bowl.


Then, sift in 1 and 1/8 cups of flour and 1 teaspoon of baking soda. Carefully fold in the mixture. Later, add 1 teaspoon of vanilla extract, ¼ cup of melted butter and combine well. Next, pour the egg whites in the jar with a pinch of salt. Whip the egg whites on low speed until it turns foamy.


Then, increase the speed of the blender and whip until it firms. Take a scoop of egg white mix and add it to the bowl of egg yolk mix. Stir it gently to lighten the butter. Then gently fold in the rest of egg whites in 3 equal portions. Once done, line a 17” x 11” baking pan with parchment and then spread in the batter evenly. Bake for about 8-10 minutes in a preheated oven at 390⁰ F.


Once baked, invert the cake immediately and remove the parchment paper on top. Trim the edges to make it even and clean. Generously brush the cake with the previously prepared warm syrup until lightly moistened. Roll the cake and let it cool completely.


Now, lightly stir the ganache to adjust its consistency. Unroll the cooled cake and then spread the ganache evenly over it. Once done, roll it up again in the parchment paper and refrigerate for 1 hour. After 1 hour, coat the log with the remaining ganache. Create a wooden texture on the surface of the log. Dust the log with the unsweetened cocoa powder and decorate it as you like.
Your yummilicious chocolate Yule log is ready to serve.


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