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  • Serves 6
  • 25 mins prep
  • 10 mins cook

Chocolate yule log

Chocolate yule log

Chocolate yule log, chocolate recipe, brought to you by Woman's Day



  • 1/4 cup pure cream
  • 100 g chopped good-quality dark chocolate

Chocolate yule log

  • 3 eggs
  • 1/4 cup caster sugar
  • 1/2 cup plain flour
  • 1 tbsp cocoa powder
  • 1 tbsp cherry brandy liqueur
  • 2/3 cup whipped thickened cream
  • roasted hazelnuts, chopped, to serve


Chocolate yule log

  1. Preheat oven to moderately hot, 190°C. Line a 20cm x 30cm swiss roll pan with baking paper.
  2. In a medium bowl, using an electric mixer, beat eggs and sugar together 4-5 minutes until thick and pale. Sift flour and cocoa together over egg mixture. Gently fold in.
  3. Spoon mixture into pan and smooth surface. Bake 8-10 minutes, until cake springs back when lightly touched.
  4. Turn out onto a clean tea towel and carefully peel off baking paper. Trim edges. Gently roll up cake in tea towel (see tip). Set aside to cool completely.
  5. Meanwhile, to make ganache, heat cream in a saucepan on medium until almost boiling. Remove from heat. Add chocolate, stirring until smooth. Chill until spreadable.
  6. Unroll cooled sponge. Brush with liqueur. Spread with cream. Roll up and place, seam side down, on a piece of baling paper. Trim one end diagonally.
  7. Secure cut end to side of log with a little ganache to form branch. Spread remaining ganache over cake to cover. Drag a fork across surface to create a wavy pattern to resemble bark. Sprinkle with hazelnuts.


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