Description
A traditional French Christmas dessert shaped like a log, featuring a light sponge cake, cocoa hazelnut whipped cream, and chocolate ganache.
Ingredients
Scale
- 1 cup (100g) fresh cranberries (do not use frozen)
- 4–5 rosemary sprigs
- 3/4 cup (180ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
- 1 and 1/3 cups (157g) cake flour
- 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large eggs, separated and at room temperature
- 1 cup (200g) granulated sugar, divided
- 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
- 1 and 1/2 teaspoons pure vanilla extract
- 3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder (for rolling)
- 1 large egg white, at room temperature
- less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
- pinch salt
- 2 Tablespoons (25g) granulated sugar
- 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
- 1 ounce (28g) semi-sweet chocolate, finely chopped
- 1 and 1/2 cups (360ml) cold heavy cream
- 2 Tablespoons (30ml) Frangelico liqueur
- 1/4 cup (30g) confectioners’ sugar
- 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
- 1/2 cup (60g) finely chopped hazelnuts (optional)
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- 3/4 cup (180ml) heavy cream
Instructions
- Make sugared cranberries and rosemary by boiling water and sugar, then coating cranberries and rosemary in the syrup and rolling in sugar.
- Prepare the cake by sifting flour, cocoa powder, baking powder, and salt. Beat egg yolks with sugar, oil, and vanilla, then fold in dry ingredients.
- Whip egg whites with cream of tartar and sugar to stiff peaks, then gently fold into the batter.
- Bake the cake in a lined sheet pan at 350°F (175°C) for 12-15 minutes.
- Dust a clean kitchen towel with cocoa powder, then invert the cake onto it and roll while warm. Let cool.
- Make meringue mushrooms by piping egg white mixture into shapes, baking, and assembling with melted chocolate.
- Prepare cocoa hazelnut whipped cream by whipping heavy cream with Frangelico, confectioners’ sugar, and cocoa powder.
- Unroll the cake, spread with whipped cream, then re-roll.
- Cover with ganache made from melted chocolate and heavy cream.
- Decorate with sugared cranberries, rosemary, and meringue mushrooms.
Notes
- Use room temperature eggs for better volume in the cake.
- Roll the cake while still warm to prevent cracking.
- Chill the ganache slightly before spreading for better texture.
- Prep Time: 45 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Christmas dessert, Yule Log, holiday baking, French dessert, festive cake