22 Dec Yule Log (Bûche de Noël)

If you love chocolate as much as I do, then this Yule Log is just what your festive table needs! A Yule Log is essentially a chocolate Swiss roll cake filled with a chocolate cream filling and decorated with chocolate ganache or buttercream to look like a log. The combination of textures is my favourite thing about this dessert – the sponge is super-light and airy, and the chocolate mousse just melts in your mouth. The ganache adds an extra layer of rich chocolate flavour (and also decorates like a dream – my new favourite “buttercream”).

I used Callebaut 823 to make the milk chocolate mousse filling, which is light and creamy. The ganache icing is made with equal parts Callebaut 823 and  811 dark chocolate – I like the darker colour and richer flavour for this. 

Callebaut is a high quality Belgian chocolate brand has recently become accessible to home bakers like me and not just professional chefs! I get mine at CAB foods but it is available at baking stores around SA and also online.

This post is sponsored by Callebaut. All text and opinions are 100% my own.

Ingredients:
(Serves 8-10)

For the cake:
4 large eggs
115g castor sugar
5 ml vanilla essence
80g flour
25g cocoa
Pinch of salt
cocoa and icing sugar mix, for dusting 

For the chocolate mousse filling:
100g Callebaut 823 Milk Chocolate
250ml cream

For the ganache icing:
150g Callebaut 823 Milk Chocolate
150g Callebaut 811 Dark Chocolate
250ml cream

To decorate:
Sugared rosemary sprigs
Fresh berries or red sweets

Directions:

• Start by making the chocolate mousse filling. Place the chocolate into a heatproof bowl. Heat the cream until just starting to bubble on the edges, then pour over the chocolate. Allow to stand for 1 min, then stir until completely smooth. Cover and refrigerate for at least 6 hours until cold.
• Grease and line a 33 x 23cm baking tray with baking paper. Spray lightly with cooking spray. Preheat the oven to 180°C.
• Place the eggs, castor sugar and vanilla essence into a large bowl. Using a stand mixer or hand mixer, beat on high speed until the eggs are very pale and thick, and doubled in volume (about 5-7 minutes). Sift the flour, cocoa and salt over the egg mixture and gently fold in until there are no more streaks of flour/cocoa visible. 
• Pour the mixture into the prepared tray and spread evenly. Bake for 10-12 minutes on the middle oven shelf. 
• Meanwhile lay a sheet of baking paper over a large board. • Remove the cake from the oven and dust with cocoa/icing sugar mix. Place the baking paper and board over the cake then flip over. Remove the tin and carefully peel away the baking paper. Wait a minute for the cake to stop steaming, then dust with the cocoa/icing sugar mix. • Starting at the LONG end of the cake gently start rolling the cake (with the paper) into a roll. Leave to cool for at least 1 hour. 
• Whip the cooled chocolate ganache until thick, like thick whipped cream. Gently unroll the cake then cover it a thick layer of filling. Carefully roll up the cake again, as tightly as possible. Wrap in cling wrap, then refrierate for at least 2 hours.
• Meanwhile make the ganache icing. Add both chocolates to a heatproof bowl. Heat the cream until just starting to bubble on the edges, then pour over the chocolate. Allow to stand for 1 min, then stir until completely smooth. Cover and leave to cool to room temperature.
• Whip the ganache until slightly thickened, with a similar texture to buttercream. If it is a hot day you may need to chill the ganache for 30 minutes before whipping.
• Cut a small piece of the cake (about 8 cm) off at an angle and glue this to the side of the cake with the ganache. Cover the rest of the cake”log” with ganache and use a palate knife to create ridges (you can also use a fork to add a bark-like texture). Refrigerate at least 1 hour, then decorate with the rosemary and berries just before serving.