Chocolate Yule Log

Name: Chocolate Yule Log
Prep time: 40 min
Cook time: 12 min
Total time: 142 min
Yield: 10
Cuisine: British
Ingredients: 5 whole large eggs (at room temperature); 140 g caster sugar (plus extra for dusting); 100 g plain flour; 30 g cocoa powder; 1 pinch salt; 1 tsp vanilla extract; 150 g milk chocolate (finely chopped); 50 g dark chocolate (70%) (finely chopped); 250 ml double cream (well chilled); 1 tbsp icing sugar (sifted); 200 g dark chocolate (70%) (finely chopped); 200 ml double cream; 25 g unsalted butter; 1 pinch salt; 2 Tbsp icing sugar (for snow); 1 Packet fresh cranberries (for decoration); 3 Sprigs rosemary sprigs (for decoration); 3 Units star anise (for decoration); 3 Units chocolate curls (for decoration)

by katplaystennis • 2026

Why some badges are missing

Not vegan: milk chocolate → try oat milk
Not gluten-free: plain flour → try gluten-free plain flour
Not dairy-free: milk chocolate → try oat milk
Not egg-free: large eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not low-FODMAP: plain flour → try gluten-free plain flour
Not low-histamine: cocoa powder
Not low-GI / diabetic-friendly: caster sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: cocoa powder

Based on listed ingredients — always check labels for allergies.

Prep

40m

Cook

12m

Rest

90m

Serves

Rating

—

Total time · 52m

Ingredients

Kitchen Help

Shopping list

5 whole large eggs — at room temperature
140 g caster sugar — plus extra for dusting
100 g plain flour
30 g cocoa powder
1 pinch salt
1 tsp vanilla extract
150 g milk chocolate — finely chopped
50 g dark chocolate (70%) — finely chopped
250 ml double cream — well chilled
1 tbsp icing sugar — sifted
200 g dark chocolate (70%) — finely chopped
200 ml double cream
25 g unsalted butter
1 pinch salt
2 Tbsp icing sugar — for snow
1 Packet fresh cranberries — for decoration
3 Sprigs rosemary sprigs — for decoration
3 Units star anise — for decoration
3 Units chocolate curls — for decoration

Tools

· mixing bowl
· whisk
· sieve
· baking paper
· oven
· Swiss roll tin
· cling film

Instructions

Step by step

1
Heat oven to 200°C / 180°C fan. Line a 33 x 23cm Swiss roll tin with baking paper.
2
Whisk eggs and caster sugar for 5- until pale, thick and tripled in volume.
3
Sift over flour, cocoa and salt, fold in gently with vanilla. Pour into tin, spread to edges. Bake 10- until springy.
4
Turn out onto baking paper dusted with caster sugar, peel off the baking paper, and roll up with the new paper inside while still hot. Leave to cool completely in the roll.
5
Heat 100ml of the double cream until just simmering. Pour over the chopped milk and dark chocolate. Leave , then stir until smooth. Stir in salt. Cool to room temperature — it should be thick but still soft, like the lighter brown swirl in the photo.
6
Whip the remaining 150ml double cream with the icing sugar to soft peaks. Fold it gently into the cooled chocolate ganache until you have a smooth, spreadable, milk-chocolate-coloured cream. Chill if it feels too loose.
7
Unroll the cold sponge. Spread the chocolate cream evenly, leaving a 2cm border at the far end.
8
Re-roll tightly, wrap in cling film and chill for at least .
9
For the bark: warm the 200ml cream until just simmering, pour over the 200g dark chocolate. Leave , stir until smooth, stir in butter and salt. Cool until thick enough to spread.
10
Cut a diagonal slice off one end (about 8cm) for the branch. Place the log seam-side down, stick the branch on with a little ganache.
11
Cover with the dark ganache. Drag a fork along the length for bark lines. Chill .
12
Dust heavily with icing sugar, then top with cranberries, rosemary, star anise and chocolate curls or your preferred decoration.