Raspberry Chocolate Yule Log Recipe | Festive Dessert
DescriptionGet ready to dazzle your guests with thisRaspberry Chocolate Yule Log, a dessert that perfectly blends the rich flavors of chocolate with the fresh zing of raspberries. This Raspberry Chocolate Yule Log is not only quick to prepare but also impressively elegant, ensuring it becomes the stunning centerpiece of your festive celebrations. Whether you’re a seasoned baker or a novice, this recipe promises to deliver a sweet, tart, and oh-so-chocolatey experience that’s sure to be the highlight of your holiday fare.
Ingredients
- 6large eggs, separated
- 1 cupgranulated sugar, divided
- 1/2 cupall-purpose flour
- 1/3 cupcocoa powder
- 1/2 teaspoonbaking powder
- 1/4 teaspoonsalt
- 1 teaspoonvanilla extract
- 1/3 cupmilk
- Filling:1 cupheavy cream1/4 cupconfectioners’ sugar1/2 teaspoonvanilla extract1/2 cupraspberry jam
- 1 cupheavy cream
- 1/4 cupconfectioners’ sugar
- 1/2 teaspoonvanilla extract
- 1/2 cupraspberry jam
- Ganache:3/4 cupheavy cream8 ouncessemi-sweet chocolate, choppedFresh raspberriesfor garnishIcing sugarfor dusting
- 3/4 cupheavy cream
- 8 ouncessemi-sweet chocolate, chopped
- Fresh raspberriesfor garnish
- Icing sugarfor dusting
Instructions
- Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beategg yolksand1/2 cup sugaruntil light and fluffy. In another bowl, sift togetherflour,cocoa powder,baking powder, andsalt.
- In a third bowl, beategg whitesuntil soft peaks form. Gradually add the remaining1/2 cup sugarand beat until stiff peaks form.
- Fold the egg yolk mixture into the egg whites. Gently fold in the dry ingredients. Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes or until the cake springs back when touched.
- Immediately turn out onto a clean kitchen towel dusted with confectioners’ sugar. Roll up cake and towel together, starting with the narrow end. Cool on a wire rack.
- For the filling, whipheavy creamwithconfectioners’ sugarandvanillauntil stiff peaks form. Unroll the cake and spread withraspberry jam, then the whipped cream. Roll up again without the towel.
- For the ganache, heatcreamuntil it begins to simmer, then pour overchocolate. Let sit for 1 minute, then stir until smooth. Cool slightly.
- Pour ganache over the rolled cake. Use a fork to create bark-like ridges. Chill until set. Garnish withfresh raspberriesand dust withicing sugarbefore serving.
Notes
Serving Suggestions:Serve as a dessert centerpiece during holiday meals or festive gatherings. Pair with a dollop of whipped cream or a scoop of vanilla ice cream to balance the rich chocolate flavor.
Storage Tips:Store in an airtight container in the refrigerator for up to 3 days. Best enjoyed when slightly chilled to maintain the ganache’s texture.
Variations:Substitute raspberry jam with strawberry or cherry jam for a twist on the traditional flavor. Dark chocolate can also be used for a more intense ganache.