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3-4 hours
Cooking Time
Difficulty Level


Chocolate Christmas Yule Log


For The Cake
6 egg yolks*
3/4 cups sugar Foodsaver
6 egg whites*
1 cup loosely packed cocoa powder, sifted*
a pinch salt*
1 teaspoon vanilla extract*
1 tablespoon brandy*
For The Ganache
226g bittersweet chocolate, finely chopped*
1 cup Arla Whipping Cream
2 tablespoons Lurpak Unsalted Butter, room temperature
1 pinch salt*
2 teaspoons Cyprus Coffee*
1/2 teaspoon vanilla extract*
For The Praline
1 cup sugar
1 cup almonds*
4 tablespoons water 
water for coating the sides of the saucepan 
For The Filling
1 cup Arla Whipping Cream
1 & 1/2 tablespoons icing sugar*
1/2 teaspoon vanilla extract*
1/4 cup crushed praline

All ingredients available at Foodsaver (except those marked with an *)


Prepare the praline: pour the sugar and 4 tablespoons of water into a small pot over high heat on a stove. With a brush, brush the sides of the inside of the saucepan with water – this is to prevent the sugar from crystallizing on the sides of the pan. Don’t stir the mixture, just move the pan back and forth by moving the handle of the pan back and forth. When the mixture begins to change colour to a light yellow add the almonds. Continue to move the saucepan back and forth by holding its handle until it turns a nice caramel colour. Pour the mixture onto a silicone baking matt and let cool until hard. Once hard, break into tiny pieces.
Prepare the cake: preheat oven to 190C and line a 10-inch by 15-inch pan with baking paper. Grease the baking paper with butter. Beat half the sugar and the egg yolks until the mixture becomes pale and fluffy, about 6 minutes. Continue to mix and add the salt, vanilla, brandy and cocoa powder. Place aside. In a separate bowl, beat the egg whites until soft peaks form. Continue to mix while adding the rest of the sugar and beat until stiff peaks form. Using a spatular, stir in half cup of the egg white mixture into the chocolate egg yolk mixture. Gentle fold in the remaining egg whites. Pour the mixture into the baking sheet. Bake for about 10-15 minutes, until the cake is springy. Remove from the oven. It will slightly deflate – but this is OK. Then, turn the cake out onto a kitchen towel which was been dusted with cocoa powder. Using the towel, carefully roll the cake together with the towel, into a long cylinder. Put the cylinder aside and let completely cool.
Prepare the ganache: add the chocolate, butter and salt to a bowl. Gently heat the whipping cream until it lightly simmers, then pour it into the chocolate mixture. Add the coffee and vanilla. Stir until the mixture becomes smooth and consistent. Let it cool so it becomes thicker so that you can spread it over top the cake.
Prepare the filling: beat the whipped cream until it begins to stiffen. Add the sugar and vanilla. Beat until stiff.
Assemble the Cake: Unroll the cake. Spread the whipping cream mixture evenly over top the cake. Sprinkle the broken praline on top of the whipped cream. Then roll the cake back into a long cylinder, using the towel to help roll together the cake. Place the log onto the serving tray. Spread ganache over top the cake.

   166 G. Kranidiotis Ave.
          2235, Nicosia, Cyprus
7000 3663


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