Praline Chocolate Yule Log

Praline Chocolate Yule Log; fluffy chocolate cake rolled around hazelnut praline paste and smooth chocolate ganache, perfect for the festive season.

• Share
• Share Praline Chocolate Yule Log from Cocoa Runners on Facebook
• Share Praline Chocolate Yule Log from Cocoa Runners on Twitter
• Share Praline Chocolate Yule Log from Cocoa Runners on LinkedIn
• Share Praline Chocolate Yule Log from Cocoa Runners via Email

Print / PDF

Method

• Step 1Preheat your oven to 180°C / 160°C fan / gas mark 4 / 350ºF.
• Step 2Line a Swiss roll tin (most are of similar size so any should work!) with greaseproof paper, leaving an overhang at the sides. This will help you lift the cake out once baked.
• Step 3In a large bowl, or freestanding mixer, whisk the egg whites until thick and holding stiff peaks.
• Step 4Sprinkle in 30g of the caster sugar and keep whisking for another 1-2 until the whites are glossy and holding their peaks again. Set aside.
• Step 5In another large bowl, whisk the egg yolks and the remaining caster sugar until the mixture is airy, pale and thick.
• Step 6Add the cocoa powder to the yolk mixture and whisk for 30 seconds or until just combined.
• Step 7Loosen the yolk mixture by stirring in a big dollop of your fluffy egg whites.
• Step 8Add the remaining whites in two stages, folding them in very carefully to avoid losing the air.
• Step 9Pour your fluffy cake mixture into the prepared tin and gently smooth it out.
• Step 10Bake it in the preheated oven for 20 minutes, by which point it should be risen and puffy with no wobble when shaken.
• Step 11Allow the cake to cool while you prepare your ganache.
• Step 12In a small saucepan, heat your cream until it is gently steaming and hot to the touch.
• Step 13Remove from the heat and add the chocolate, honey (if using) and salt. Allow to stand for 1 minute.
• Step 14Stir your ganache mixture until smooth and thick. Allow to thicken and cool in the fridge or by an open window for 30 minutes until thickened further.
• Step 15Once thickened, use a manual or electric whisk to whip the ganache until it is paler and fluffier. This should take no more than 1-2 minutes.
• Step 16To begin assembling the Yule Log, turn the cake out onto a large piece of greaseproof paper dusted with a handful of icing sugar. This paper is to help you roll up the cake later, and the sugar to prevent it from sticking!
• Step 17Spread a thin layer of the praline paste (or your chosen spread) all over your cooled sponge.
• Step 18Spread a quarter of your whipped ganache over the praline layer.
• Step 19Time to roll the cake into a log. Start rolling from the long side furthest away from you, taking care to get a tight roll from the beginning, and roll up to the other long side. Use the paper to help lift and press the cake while you roll (instead of damaging the cake).
• Step 20Once rolled, gently lift your cake log onto your serving plate.
• Step 21Cut 3cm (1in) off the edges of the log at an angle, and press them together at one side of the cake to act almost like a broken branch.
• Step 22Evenly spread the Yule Log with a generous layer of the remaining ganache (you may not need it all), covering the ends as well as the branch.
• Step 23Gently draw a fork through the ganache to give it a wooden effect. Draw circles with the fork at the ends of the log and branch.
• Step 24Dust with some icing sugar, and decorate as you like.
• Step 25Slice up and enjoy!

---

Recipe by Kelly at Maverick Baking. For more of her makes and bakes visit Maverick Baking and follow Maverick Baking on Instagram.