Yule log

Yule log

In my recipe booklet I had a French recipe of Yule log - Buche du Noel au chocolat - since long ago. One day I decided to prepare it and it was wonderful. Since then, every year I have a Yule log on my dinner table on Christmas days.

Biscuit: 4 eggs, 4 spoonfuls of all purpose flour, 4 spoonfuls of sugar.
Cream: 1 stick of non-salted butter (200 g), 300 g sugar, 4 tablespoons of cocoa, 2 yolks, 2 teaspoonfuls of rum essence.

Preheat the oven first. Mix very well the yolks with the sugar until the color becomes lighter and the composition becomes creamy. Then add the flour, little by little. Mix the whites separately until stiff peak, then incorporate the first mixture to egg whites, slightly.
Put the composition in a pan, on oiled baking paper, and leave in the oven at medium heat (180 C) for about 20 minutes. Test it with a toothpick to see when it's ready. Then quickly remove the biscuit from the pan, attentively remove the baking paper and roll it quickly, several times, in a very clean, damp cloth. Then leave the biscuit aside

The cream:
Put the butter, sugar and cocoa in a bain marie until the mixture melts and begins to boil. Set aside, stir well with a wooden spoon and add the rum essence. Keep mixing with the spoon until it gets colder, and then incorporate the yolks. Cool the chocolate cream in the fridge for a while.

After the cream has cooled, cover the biscuit with half of it, roll it, put the roll on a plate, then cut the ends of the roll to get two knots and stick them to the roll as if it were a log. Cover the cake with the remaining cream and make stripes with a toothpick along the "tree bark". The Yule log is almost ready. Garnish as you like, then leave in a cold place for several hours before serving.


Yule log


  1. Merry christmas Johannas!
    Love the recipe.....it looks very tempting too!!!

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