Easy Chocolate and Chestnut Yule Log
Create a simple yet professional-looking chocolate and chestnut Yule log with this recipe. Remember to add 3 tablespoons of cognac, dark rum, or whiskey to both the syrup and the cream for that extra kick. This traditional dessert combines the smoothness of chocolate and the rich, autumnal taste of chestnuts, wrapped up in a soft sponge roll with a creamy filling.
Ingredients
Serves: 8
Sponge Cake
– Flour: 60 g
– Cornstarch: 40 g
– Eggs: 4 (separated)
– Sugar: 140 g
– Butter: 50 g (melted)
Chestnut Cream
– Chestnut spread: 500 g
– Softened butter: 250 g
Syrup
– Sugar: 100 g
Glaze
– Dark chocolate: 50 g
Method
Total Time: 13 hours 10 minutes
Preparation Time: 1 hour
Cooking Time: 10 minutes
1. In a large bowl, whisk 4 egg yolks with 140 g of sugar until the mixture turns pale and fluffy. Stir in the flour, cornstarch, and melted butter until smooth. Carefully fold in 4 stiffly beaten egg whites with a spatula without deflating them.
2. Line a 40 cm x 25 cm baking sheet with lightly buttered parchment paper, and evenly spread the batter on it. Bake in a preheated oven at 350°F (180°C) for 8 to 10 minutes, or until the sponge cake is lightly golden.
3. Wet a clean kitchen towel, wring it out, and lay it flat on a surface. Quickly flip the sponge cake onto the towel and gently peel off the parchment paper. Fold over 1 cm of the cake on one edge, then, holding the edge of the towel, gently roll the cake up and let it cool for about 30 minutes. Roll it immediately after baking while it’s still hot and pliable.
4. As the sponge cools, blend the chestnut spread with the softened butter, either by hand or with a mixer. Stir in the alcohol and, if desired, add some chopped candied chestnuts.
5. Once cooled, unroll the sponge onto a sheet of plastic wrap. Using a brush, moisten it with syrup made by boiling 100 g of sugar with 15 cl of water for 5 minutes, cooled, and mixed with 5 cl of the same alcohol used in the cream. Using a spatula, spread two-thirds of the chestnut cream over the sponge. Carefully roll it back up, encasing it in the plastic wrap. Tighten it gently to form a regular shape. If some cream oozes out, keep it for the glaze.
To Finish
Melt 50 g of dark chocolate in a double boiler or microwave and mix it with the remaining chestnut cream. Spread this mixture smoothly over the entire surface of the log. Create the bark texture by drawing a fork along the length of the log. Refrigerate for at least 12 hours. Before serving, transfer the log directly to a serving platter.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.