Il Christmas log It's really a great choice to sweeten your lips Christmas festivities! This traditional dessert, with roots in French cuisine, has a fascinating history and a delicious flavor that conquers the palates of adults and children. This dessert, also known as “Bûche de Noël”, is a delicacy that enchants with its log shape and the richness of its flavours.

Christmas log, origins and traditions

The Yule Log dates back to the XNUMXth century. This dessert draws inspiration from the ritual of burning a log during the winter solstice, symbolizing the rebirth of light. Over time, this tradition has transformed into a holiday dessert shared among friends and family. The core of the Yule Log consists of a soft Sponge Cake With Chocolate rolled and filled with a creamy delight. Filling options vary, but often include a delicate buttercream, mascarpone or a luscious chocolate ganache. Its surface is typically covered with a Chocolate frosting, creating a suggestive effect of a tree trunk covered in snow.

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The preparation of this dessert requires dedication and culinary skills. The sponge cake is cooked, rolled, stuffed and shaped into the characteristic log shape. The decoration is essential, often drawn from the beauty of winter with mushrooms meringue, chocolate twigs and a sprinkling of icing sugar simulating snow. The log not only delights the palate but also embodies the warmth of sharing during the holidays. Originating from French culture, the Yule Log has won hearts all over the world, becoming a unmissable delicacy on festive tables.

Photo by Sharon Ang from Pixabay


For the Chocolate Sponge Cake:

  • 4-5 eggs
  • 140g of sugar
  • 110g of 00 flour
  • 1 vanilla bean
  • 12g of honey


  • 300g of dark chocolate
  • 300g of liquid fresh cream

Decorations and coverage:

  • Icing sugar
  • Dark chocolate 300g

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For the chocolate sponge cake:

  • Start by carefully separating the yolks from the whites. Using the whisk, beat the egg yolks together with 90 g of sugar, a pinch of salt, vanilla and honey until the mixture is light and extremely frothy. In a separate bowl, whip the egg whites until stiff using impeccably clean whisks and adding the remaining sugar.
  • Now, carefully, combine the two compounds using a spatula without disassembling them. Add the flour by sifting it directly into the bowl and incorporate with delicate movements from bottom to top, making sure to maintain the soft and airy consistency of the preparation.
  • Pour the mixture into the pan and cook for about 6-7 minutes or until the sponge cake is cooked in a static oven already preheated to 220°.
  • Remove from the oven and turn the sponge cake out onto a tea towel. If necessary, sprinkle the surface with granulated sugar to prevent it from sticking and seal it with cling film. Let cool.
Photo by Larry White from Pixabay

Let's move on to the filling:

  • Chop the chocolate. She pours the cream into a saucepan and brings it to the boil. When the cream is hot, turn off the heat and add the chopped chocolate. Mix with a whisk until you obtain a completely smooth consistency. Transfer the mixture to a bowl placed inside another larger bowl containing ice.
  • Now, using an electric mixer, start whipping the ganache. Work the ganache for about 10-15 minutes, until it becomes well whipped.
  • Take the sponge cake. Fill with about half of the whipped ganache, distributing it evenly and leaving about 2 cm from the edges. Gently roll up and close the ends and put the roll in the fridge for about 1 hour, together with the leftover ganache.
  • Transfer the chocolate onto a sheet of baking paper, distributing it evenly with the help of a spatula to form a thin slab. Let cool until solid. Subsequently, you can cut the chocolate into strips using a smooth knife and then into squares.
  • Take the roll, spread the remaining ganache and place the chocolate strips to decorate. Dust with icing sugar and the dessert is ready to be enjoyed. If you want you can insert other decorations as you like!
Yule log: a triumph at the table last edit: 2023-11-24T10:30:00+01:00 da Cristina Gatto

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