Chocolate & Chestnut Yule Log
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This Chocolate and Chestnut Yule Log is a quintessential festive treat that beautifully blends tradition with indulgence.
Originating in 19th-century Europe, this elegant dessertâknown as “bĂ»che de NoĂ«l” in Frenchâpays homage to the Yule log, a wooden log ceremonially burned during the winter solstice to symbolise warmth, hope, and unity. By recreating the log in cake form, this dessert became a centrepiece for Christmas celebrations, combining artistry and flavour to impress guests and loved ones alike. Emmaâs Chocolate and Chestnut Yule Log modernises this classic by making it gluten-free and dairy-free, ensuring that everyone, regardless of dietary needs, can enjoy its festive charm.
This dessert is more than just a visual showstopperâitâs a harmony of exquisite ingredients and textures. The rich chestnut cream filling pairs beautifully with the smooth, decadent chocolate icing. The hazelnut sponge adds a delightful nuttiness that complements the sweetness. Each bite delivers a balanced yet indulgent experience, making it the perfect dessert to round off a festive meal. The meticulous attention to detail in the preparation, from the fluffy sponge to the fork-textured icing that mimics tree bark, ensures that this Chocolate and Chestnut Yule Log is as stunning as it is delicious.
What truly sets this recipe apart is its use our high-quality ingredients, such as our organic cocoa powder and our dairy-free milk chocolate chips. These premium cocoa products not only enhance the flavours, but also ensure a smooth and creamy finish to the sponge and the icing. With its gluten-free and dairy-free adaptations, this recipe doesnât compromise on taste or quality, offering a dessert that everyone can enjoy.
Whether youâre looking to impress your guests or treat your family, Emma’s Chocolate and Chestnut Yule Log is guaranteed to be the highlight of your festive table!
You will need
- For the sponge:
- 50g hazelnuts
- 25g Food Thoughts cocoa powder, plus 2 tbsp
- 25g gluten-free plain flour
- 1 tsp baking powder
- Πteaspoon xanthan gum
- Pinch salt
- 6 medium free-range eggs
- 125g caster sugar
- For the Vegan Milk Chocolate icing:
- 180g Food Thoughts Oat Milk Chocolate Chips
- 180g icing sugar, plus 1 tablespoon for dusting
- 150g plant based unsalted butter, room temperature
- 1 tbsp strong coffee
- Pinch salt
- For the filling:
- 180ml plant based double cream
- 150g chestnut purée
- 50g icing sugar
- 1 tsp vanilla extract
- Pinch salt
Method
Preheat the oven to 180°C, 160°C fan and lightly grease and line a 10Ă15 inch Swiss roll tin with baking paper.
Blitz the hazelnuts in a food processor just until finely ground, then combine with Food Thoughts Cocoa Powder, gluten-free plain flour, baking powder, xanthan gum and salt.
Separate the eggs, adding the egg whites to one large clean bowl and the yolks to another. Using an electric whisk, whisk the egg whites to medium-firm peaks, before adding in half of the sugar a tablespoon at a time, continuing to beat until glossy.
Whisk the egg yolks with the remaining sugar until thick and three times the volume. When you lift out the whisk a trail should stay on the surface of the rest of the mixture for at least a few seconds before sinking - at this point, itâs ready.
Fold the dry ingredients into the egg yolk mixture, followed by 1/3 of the egg whites. Fold in the remaining egg whites in 3 stages, taking care to keep as much air in the batter as you can. Pour the batter into the tin, smooth the edges and bake for 18-20 minutes, or until springy to the touch and a skewer inserted comes out clean.
Leave the cake to cool for 7-8 minutes while you lay a clean tea towel, dusted with a little cocoa powder to help prevent sticking, on your kitchen side. In one quick swoop, flip out the cake onto the tea towel, close to one end, and carefully peel off the baking paper thatâs on top of the cake. Gently score an indentation with a small sharp knife 1cm or so in from the edge of one of the longer sides of the sponge (make sure you donât cut all the way through), and start to roll up from this side, long end to long end, rolling the tea towel thatâs underneath the cake, with the cake. Let cool completely, tightly wrapped on your kitchen counter.
To make the icing, melt Food Thoughts Oat Milk Chocolate Chips in a heatproof bowl set over a pan of simmering water. Remove from the heat and let cool slightly. Meanwhile, beat the icing sugar and butter together until light and fluffy. Pour the cooled chocolate into the butter and sugar mixture, followed by the coffee. Add a pinch of salt and continue to beat until smooth and combined.
To make the chestnut cream filling, whisk all the ingredients together until you have stiff peaks.
To assemble, unroll the cooled sponge and spread with the filling, leaving a small gap at the edges. Re-roll back up, placing it seam-side down on a serving platter on board.
Spread the chocolate icing all over the rolled cake, using a spatula or the tines of a fork to create a wood effect. Dust with icing sugar and chill in the fridge until ready to serve.
