Lifestyle
Enjoy a sweet slice of Christmas with this classic chocolate Yule log
The secret is to roll the sponge while it’s still warm to prevent cracks and to use a light hand when spreading the filling.
Chocolate Yule log, or bûche de Noël, is one of those timeless treats that never fail to impress with its light sponge rolled up in a rich chocolate filling. The Yule log dates back to 19th-century France, where families would burn an actual wooden log in their hearths to bring warmth and good fortune. When homes became smaller and fireplaces faded out, the tradition took on a sweeter twist, and the dessert version was born. Today, it remains a centrepiece of Christmas celebrations across the world, loved as much for its nostalgic charm as for its melt-in-the-mouth texture.
Ingredients
- 4 large eggs
- 100g caster sugar
- 65g self-raising flour
- 40g cocoa powder
- 150g dark chocolate
- 200ml double cream
- 100g butter, softened
- 100g icing sugar
- 1 tsp vanilla extract
- Pinch of salt
Method
- Preheat the oven to 180°C and line a Swiss roll tin with baking paper.
- Whisk eggs and sugar until thick and pale. Sift in flour, cocoa and salt, then fold gently.
- Spread evenly in the tin and bake for 8–10 minutes until springy.
- Turn the sponge out onto a sugared sheet of baking paper and roll up while warm. Leave to cool.
- For the filling, beat butter, icing sugar, vanilla and half the cream until smooth. Unroll the sponge, spread the filling, and roll up again.
- For the topping, melt chocolate with the remaining cream. Cool slightly, then spread over the log, creating bark-like ridges with a fork.
- Decorate with biscuits, nuts or icing sugar snow. Chill until ready to serve.
