This will be the last recipe I share before Christmas Eve, and as such, I wanted to use this post to wish a Merry Christmas to all my readers. I hope you will celebrate with good family moments, many gifts, and, most importantly, plenty of sweets!
As such, it felt fitting to share a Christmas classic this week – the Yule log. Of course, as usual, I have brought my own twist to this recipe by incorporating one of my favorite ingredients for desserts, biscoff cookies.
The caramel and cinnamon flavors of these biscuits match so well with the chocolate cake, which is soft and fluffy. These two ingredients come together in the ganache frosting, my favorite element of the recipe and its “cherry on top”.
This is a relatively simple dessert to prepare, even with its many steps – the steps themselves are not difficult. If you have experience with swiss rolls, it will be very similar. The final result will be a Yule log that is not only beautiful but also wows with original flavors. Time to get to work!
Chocolate and Biscoff Yule Log
Ingredients
For the swiss roll:
- 6 eggs (large)
- 180 g white sugar
- 120 g all-purpose flour
- 30 g cocoa powder
For the filling:
- 300 g biscoff spread (smooth)
- 300 ml heavy cream
For the frosting:
- 200 g chocolate (50 to 60% cocoa)
- 100 ml heavy cream
- 100 g biscoff spread (smooth)
Instructions
For the swiss roll:
- Preheat the oven to 180 º C.
- Beat the eggs and sugar for about 10 minutes. They will triple in volume.
- In the meantime, sift the flour and cocoa into a bowl and mix.
- Slowly fold the dry ingredients into the batter until fully incorporated.
- Spread this batter in a tray of about 30 x 40 cm, previously greased and lined with baking paper.
- Bake for about 10 to 15 minutes. Test the doneness by inserting a skewer in the center of the cake, it should come out dry.
- Prepare a thin kitchen cloth or baking paper, dusted with sugar.
- Carefully roll the swiss roll with the help of the cloth, rolling it inside the cake. Let it cool down completely.
For the filling:
- Beat the cream and biscoff spread, until you have a smooth and fluffy cream.
- Unroll the cooled cake. Spread a generous serving of cream all over its surface, leaving a border of about 2 inches on the edges.
- Roll the cake again with the help of the cloth, this time leaving it out.
- Store the swiss roll in the fridge while in the fridge while you prepare the frosting.
For the frosting:
- Chop the chocolate finely and place in a bowl. Alternatively, you can use chocolate drops and skip this step.
- Warm the cream in the microwave or over medium heat, stopping just before it boils.
- Pour the cream over the chocolate. Let sit for about 5 minutes.
- Whisk until you have a smooth and glossy ganache.
- Warm the biscoff spread in the microwave for a few seconds. Add to the ganache and mix again.
Assembling:
- With a sharp knife, trim one of the edges of the roll.
- On the other end, make an oblique cut to create the "branch" of the cake. Place this cut section adjacent to the "log".
- Cover the entire roll with the ganache you prepared. Use a fork to make a wavy pattern across it, and dust with powdered sugar.
