For a simple but impressive and tasty dessert at Christmas, you can’t go wrong with this dessert. A chocolate sponge filled with Chantilly cream. My recipe for creamy chocolate log for Christmas is a crowd pleaser, but won’t have you slaving away for hours. It also keeps really well in the fridge, so it will last you through the festivities.
The origins of the Christmas log from hearth to table
Long before it was a cake, the Yule Log was a large tree trunk. Centuries ago, to conquer the darkness of the Winter Solstice, especially in the Celtic and Scandinavian areas, families would drag a large log into their homes to burn for the ‘Twelve Days of Christmas’. It wasn’t just for warmth. The log was blessed and the fire would help predict the coming year’s harvest. It’s said that keeping a charred piece of the log under the bed all year was thought to protect the house from lightning strikes.
As homes transitioned from larger stone hearths to smaller iron stoves, it was no longer possible to burn the large log. Not wanting to lose the tradition, French pastry chefs reimaged the log into the iconic Christmas dessert we know and love today. The Christmas Chocolate log or Buche de Noel.
My creamy chocolate log for Christmas
There are many variations to the chocolate log. Many Christmas logs are filled and covered in chocolate buttercream. This is a recipe my Mum has made every year for as long as I can remember. At a time when we’re over indulging, this is the perfect slice of dessert that you can still ‘squeeze in’!
This version also adds a ‘hidden snap’ of dark chocolate inside, a nod to the ancient yule logs. Giving a satisfying crunch alongside the cloud-like Chantilly cream. With each slice you see the swirl of cream inside the cake, representing the rings of the tree.
Other chocolate recipes
Here is a list of some other chocolate recipes you can find on my blog:
Wrapped up well in the fridge, this dessert will keep for up to a week. If you’re looking for a ‘get ahead’ dessert, this is a great option. You can freeze this for up to 3 months and defrost slowly overnight in the fridge.
Creamy Chocolate Log for Christmas
Equipment
- baking tray 32x28cm/11x13in
Ingredients
- 270 g dark chocolate 60-70%
- 170 g caster sugar
- 4 eggs
- 1 tsp espresso coffee powder
- 250 ml double cream
- 1/2 tsp vanilla essence
- 4 tbsp caster sugar
Instructions
- Line the Swiss roll with baking paper and lightly brush with a flavourless oil.
- Heat your oven to 180 °C
- Melt 170g of the dark chocolate in a Bain Marie (a heatproof bowl set over just simmering water, but not touching) or microwave.
- Dissolve the coffee powder in 1 tbsp of boiling water and add this to the melted chocolate.
- Separate the eggs into 2 medium sized bowls. Add the 170g caster sugar to the egg yolks and whisk until thick, pale, and leaving a trail with the beaters when you lift them up. Add this to the chocolate mix and fold in gently – trying to keep as much air in as possible.
- In the second bowl, whisk the egg whites until almost stiff. You don't want them to be too thick and dry. Fold this carefully into the chocolate mix. I usually add in a quarter and fold that in quickly to loosen the mix, then fold in the remaining 3/4 carefully to keep the air in the sponge.
- Pour the sponge mix into the lined tin, with the oiled baking paper, and cook in the pre-heated oven for 20 mins. When the time is up, leave to cool on a rack completely.
- When you are ready to put the dessert together, lay a piece of baking paper on the worksurface, and sprinkle with 1 tbsp of caster sugar.
- Flip the sponge onto the sugared foil and gently peel off the greaseproof paper that it cooked in.
- Melt the remaining 100g of dark chocolate and spread this all over the sponge.
- Whip the double cream, vanilla and the remaining 3 tbsp sugar until just holding it's shape. You don't want to over whip it. Spread this on top of the sponge covered with chocolate.
- You can now either roll this lengthwise or widthwise. It's totally up to you. I would normally do this length ways, as it goes further – and with a smaller slice in our house this gives you the chance to have 2 different puddings!
- You need to roll this tightly, without squeezing out the cream mixture. It will crack, but I think that adds to the look of the 'Christmas log'. Once rolled in the baking paper, I like to wrap this again in foil and place in the fridge for at least a couple of hours to firm up before serving. I like to place it on a board, dust with a little icing sugar and a couple of sprigs of holly.
Notes
- This dessert will keep wrapped up in the fridge for a week. Or in you want to get ahead, you can freeze it for up to 3 months.
