Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper, leaving an overhang.
- In a large bowl, whisk together the egg yolks and ½ cup of the granulated sugar until pale and thick.
- In a separate bowl, sift together the cocoa powder, flour, and salt. Gradually add this to the egg yolk mixture, mixing until just combined.
- In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup of granulated sugar, beating until stiff, glossy peaks form.
- Gently fold about one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined. Avoid deflating the egg whites!
- Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from one short end, roll up the cake tightly with the towel. Let it cool completely in the rolled-up position.
- In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the semi-sweet chocolate, stirring until smooth. Let it cool slightly.
- In a large bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
- Gently fold the cooled melted chocolate into the whipped cream until just combined.
- In a saucepan, heat the heavy cream over medium heat until just simmering.
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1 minute to soften the chocolate.
- Whisk the mixture until smooth and glossy. Stir in the softened butter. Let the ganache cool slightly until it thickens to a spreadable consistency.
- Carefully unroll the cooled cake. Spread the chocolate filling evenly over the surface.
- Reroll the cake tightly, without the towel this time. Trim the ends at an angle.
- Place the rolled cake on a serving platter. Frost the entire log with the chocolate ganache, creating a rustic "bark" effect using a fork or spatula.
- Cut a small, angled piece from one of the trimmed ends and attach it to the side of the log with some ganache to create a "branch."
- Dust the log with powdered sugar to resemble snow. Add chocolate shavings, fresh rosemary sprigs, sugared cranberries, and meringue mushrooms (if using) for a festive touch.
- Refrigerate the Chocolate Yule Log for at least 30 minutes to allow the ganache to set before serving.
Notes
To prevent cracking, roll the cake while it's still warm. If cracks appear, the ganache will cover them. Be gentle when folding egg whites to maintain a light sponge. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individual slices. For flavor variations, add cinnamon or cayenne pepper to the sponge, nuts to the filling, dark chocolate to the ganache, or a layer of raspberry jam.