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Make Christmas lunch even more special with this wonderfully festive chocolate log. Filled with fresh cream and dusted with snowy icing sugar, it’s the perfect alternative to traditional Christmas pudding.
Containing neither flour nor butter, the sponge cake is deliciously light, perfectly complemented by the simple cream filling. This Christmas log recipe only takes 20 minutes to put on, but looks and tastes awesome. Watch our step-by-step video to see how easy it is to roll a roulade, even if it’s your first time. Garnish with fresh holly or holly-shaped cake decorations for a festive finish.
Watch how to make a Christmas chocolate log
6 large eggs, separated
150g caster sugar
60g cocoa powder
icing sugar, for dusting
300ml whipped cream
a few drops of vanilla extract
20cm x 30cm rolling tin, lined with parchment paper
To make the chocolate log, whisk the egg yolks with the caster sugar until the mixture is very light and fluffy, and leaves a trail when the whisk is removed. Stir in cocoa powder.
Whisk the egg whites until stiff, then fold them into the chocolate mixture.
Pour the mixture into the lined jelly roll pan and spread it evenly around the edges, taking care not to squeeze out too much air.
Bake the cake in the center of a preheated oven at 180°C, gas 4 for 20-25 minutes, or until the cake springs back when lightly touched in the center.
Remove the cake from the oven and unmold it on a sheet of parchment paper sprinkled with icing sugar. Leave the liner on the cake, and cover with a clean, damp kitchen towel. Let the cake cool completely.
To make the filling, whip the cream with the vanilla extract until it thickens enough to roll into the sponge cake.
Remove the parchment paper from the cake and trim the edges. Spread the filling on the cake then roll it up with parchment paper. Dust the top of the cake with icing sugar and cocoa, then transfer it to a serving plate.
The best tips for making this chocolate Yule log
Which way do you roll a Yule log?
Follow our video to discover the perfect way to roll your chocolate log. The most important step is to roll the log once without the filling so that the sponge does not crack. Use a layer of parchment paper to prevent the sponge cake from sticking to itself.
How long does the Christmas log keep?
Your chocolate log will keep for 3 days in the refrigerator, in a cake tin or loosely covered with aluminum foil, provided it is not devoured right away!
Can I freeze Buche de Noel?
Buche de Noel, or Christmas chocolate log, does not freeze well when filled. You can, however, make and freeze the sponge part for up to two weeks.
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