The yule log is a stable dessert in many households for Christmas and this one is a favourite especially if it’s made with chocolate.
The Yule log has pagan roots and it used to be about burning an actual log, but it’s turned into this tasty cake over the years.
For such a nice-looking dessert it’s one of the easiest to nail down when it comes to ingredients and simplicity.
The cake sheet:
- 2 tablespoons of oil
- 200 g of sugar
- 30 g of cocoa ( * )
- 150 g flour
- a little salt
- 6 eggs
For the cream filling:
- 8 tablespoons flour
- 1 litre of milk
- 250 g sugar
- 3 eggs
- 2 tablespoons of cocoa – optional
For the topping:
- Grated dark chocolate
In a mixing bowl add the eggs, sugar, and salt and mix very well. The size of the egg will at least double.
Then move on to mix the flour with the cocoa together while still dry. Pour some of the flour mix onto the dry part and mix well.
Add the oil and the rest of the flour mix.
To cook pour the batter on a wide oven tray with a sheet of baking paper on the bottom.
Make sure to spread the batter as evenly as you can. This is how you will get a wide enough sheet of cake to use for your roll that makes up the Yule log.
Bake at 175 degrees Celsius for about 20 minutes. I usually check it after 15 minutes because it may bake faster.
When it’s done take it out of the oven and leave it to cool for a few minutes.
After it’s cool enough that you can touch it, you will need to roll it so that it maintains its shape, until you have your crea ready.
Use baking sheets underneath and on top to roll it into shape. The baking sheets are needed so that the cake doesn’t stick to itself.
I saw this done with wet towels but I would suggest using baking sheets for a less messy and more hygienic method.
For the cream:
Mix the eggs with the sugar, flour, cocoa and milk and place on the stove at medium heat. Cook until it gets thick and take off the stove.
Take the rolled-up cake sheet and unroll it back so that you can put the cream. Keep some cream for decorating.
Roll it back up as tight as you can, and slice a little piece off to add it as a decorative side of the Yule log, making it look like it had a branch.
Take the rest of the cream and spread it on top evenly and use a fork to make grove on your yule log.
At this point, you can garnish with some grated dark chocolate for the finishing touch.
You can leave the cream filling white and add some cocoa only to the cream that you’ll use to cover the log.