The chocolate log recipe made quite the impression back in the 19th century. Traditionally made from genoise (A type of spongecake named after Genoa in Italy) this cake is baked in a Swiss roll pan. Unsurprisingly, the chocolate log can make a comeback this Christmas season thanks to our recipe.
Why does the Yule log relate to Christmas? The Yule log dates back to a Nordic tradition. Yule was initially the whole tree brought into the house for a special ceremony where the largest part of the tree was lit and the remaining part of the tree remained in the home. Different countries have different Yule traditions and you can recreate your own Yule inspired tradition by making a Yule log.
- 85 g all purpose flour
- 2.5 ml salt
- 2.5 ml baking powder
- 5 eggs
- 96 g white sugar + 2 tsp sugar
- 29 grams (1 ounce) Tomes 72% Dark Couverture
- 2 Tblsp water
- 15 ml coffee-flavoured liqueur
- 2.5 ml baking soda
- Confectioner’s sugar for dusting
- 29 grams (1 ounce) Tomes 60% sweet couverture
- 1 package cream cheese (sweetened)
- 3 cups confectioner’s sugar
- 2.5 ml vanilla extract
- 1 Tblsp coffee-flavoured liqueur
- Start with a preheated oven, set to 350⁰ C.
- Gently spray a Swiss roll pan and line with parchment paper.
- Make sure to sift baking powder, salt and flour and keep on one side.
- In a big mixing bowl, whisk eggs until fluffy. Once the eggs are paler, slowly add 96 g of sugar. Whisk the mixture for about 2 additional minutes until a thicker consistency is achieved. Carefully fold in the flour mixture that you set aside in the previous step. Your batter is almost complete.
- In a small saucepan over a bowl of water, melt the chocolate. Mix water with coffee liqueur. To this coffee liqueur mixture add the additional mentioned 2 tsp of sugar and baking soda. Pour this mixture steadily into the melted chocolate mixture stirring until smooth.
- Be fast when folding the chocolate mixture into the batter.
- Pour the batter into the prepared Swiss roll pan. Bake at 350 ⁰ C for about 20 minutes until thoroughly baked.
- Sift some confectioner’s sugar on a dish cloth. Once the cakes is out of the Swiss roll dish and peel away parchment paper and place on the dish cloth. Thereafter gently dust more confectioners’ sugar.
- Start with the shorter side of the cake and roll it up in a dish cloth. Allow cake to cool.
- In a saucepan over a low heat, melt chocolate.
- Remove from heat and allow cooling.
- In a separate bowl beat together cream cheese and confectioners’ sugar until smooth. Add in vanilla essence and coffee liqueur. Thereafter combine the melted chocolate in this mixture.
- Unroll the cake and spread the frosting on the surface.
- Reroll the cake.
- Place the cake roll on an appropriate serving dish and generously apply frosting with an icing spatula to mimic the bark lines design on a log. Go around the cake’s edges in circular patterns to replicate a cut of tree bark.
- Decorate festively.