Desserts > Holiday & Seasonal Desserts > Christmas Desserts Recipes > Yule Log (Bûche de Noël) Recipe

Chocolate Chestnut Yule Log (Bûche de Noël)

Indulge in this decadent Chocolate Chestnut Yule Log, a stunning centerpiece for your Christmas dessert table. This AI-generated recipe combines rich chocolate sponge cake with a creamy chestnut filling and a luscious chocolate ganache, creating a festive and unforgettable treat. Enjoy!

Prep Time
45 minutes
Cook Time
20 minutes
Servings
8-10
Ingredients
  • 6 Eggs
  • 3/4 cup Granulated Sugar
  • 3/4 cup All-Purpose Flour
  • 1/4 cup Cocoa Powder
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 cup Chestnut Puree
  • 1 cup Heavy Cream
  • 1/4 cup Powdered Sugar
  • 6 tablespoons Unsalted Butter
  • 8 ounces Semi-Sweet Chocolate
  • 1/2 cup Heavy Cream (for ganache)

Prepare the Chocolate Sponge Cake

Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper, leaving an overhang on the sides. In a large bowl, whisk together eggs and granulated sugar until light and fluffy. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for a few minutes, then invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from one short end, roll the cake up tightly with the towel. Let it cool completely.

Make the Chestnut Cream Filling

In a medium bowl, beat together chestnut puree, heavy cream, and powdered sugar until smooth and creamy. Adjust sweetness to taste.

Prepare the Chocolate Ganache

In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate and butter together until smooth. Remove from heat and stir in the heavy cream until well combined. Let the ganache cool slightly until it thickens to a spreadable consistency.

Assemble the Yule Log

Carefully unroll the cooled cake. Spread the chestnut cream filling evenly over the cake. Re-roll the cake tightly. Trim the ends of the log diagonally. Transfer the log to a serving platter. Spread the chocolate ganache evenly over the log, creating a bark-like texture with a fork. Decorate with powdered sugar, chocolate shavings, marzipan mushrooms, or other festive decorations. Refrigerate for at least 30 minutes before serving.

Nutrition Facts Estimated per 100g of product

Calories: 350kcal; Carbohydrates: 40g; Protein: 5g; Fat: 20g (Note: These values are estimates and may vary based on specific ingredients and preparation methods.)

Other Important Considerations for Nutrition

This dessert is high in sugar and fat. Consume in moderation as part of a balanced diet. Adjust the amount of sugar used based on your preference and dietary needs. Consider using sugar substitutes or reducing the overall sugar content to make it a healthier option.

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FAQ

  • Can I use a different type of filling?

    Yes, you can substitute the chestnut cream filling with other fillings such as whipped cream, chocolate mousse, or raspberry jam.
  • How long can I store the Yule Log?

    The Yule Log can be stored in the refrigerator for up to 3 days. Keep it covered to prevent it from drying out.