chefspencil: Chocolate Mascarpone Yule Log Cake

I love yule log cakes (or bûche de noël in French). They are so simple to make, yet delicate, delicious and just beautiful!

Chocolate, vanilla, jam, whipped cream yule log cakes – they are all wonderful. Some attract with their simplicity and delicacy, others with their unique decorations and buttery creams, and others with their combination of colors and aromas.

This chocolate and mascarpone yule log cake appeals through its design, contrast, and simplicity all at the same time. A simple chocolate roll with mascarpone and whipped cream with a small but meaningful cherry jam insert. A lovely, dense, enticing flavor. A sweet attraction!

Chocolate Mascarpone Yule Log Cake

Course Dessert

Cuisine International, Swiss

Prep Time 30

Cook Time 15

Chilling Time 2

Total Time 2 45

Servings

Author Paula

Ingredients

Sponge:

5 medium eggs
6 tbsp sugar
2 tbsp cocoa powder
4 tbsp flour
2 tbsp melted butter
a pinch of salt

Cream:

250 g mascarpone
200 g whipping cream
50 g sugar
150 g sour cherry jam

Decoration:

200 g dark chocolate
150 ml whipping cream
25 g butter
50 g milk chocolate
50 g white chocolate
50 g dark chocolate

Metric – US Customary

Instructions

Sponge:

Add a pinch of salt to the eggs and mix until they become firm and triple in volume. Add the melted butter and mix for another 10 seconds. Turn off the mixer. Incorporate the flour and cocoa powder with gentle upward movements.
Preheat the oven to 180 °C (350 °F). Line a large baking tray, 30/40 cm (12×16 inches) in size, with parchment paper. Pour the mixture into the pan and smooth it out. Bake for 15 minutes. When ready, flip onto a clean towel. Roll up the towel while the cake is still hot. Leave the roll to cool.

Cream:

Mix the whipping cream with a teaspoon of vanilla sugar until you get a firm foam.
Mix the mascarpone with the powdered sugar until it becomes creamy.
Incorporate the whipped cream into the mascarpone with upward movements.
Carefully unroll the sponge and spread it with the mascarpone cream. Place a couple of spoonfuls of the jam on top. Roll carefully and refrigerate for a few hours.

Decor:

Bring the whipping cream to a boil. Turn off the heat and add the chocolate broken into pieces. Stir well. Spread the glaze over the roulade and leave to cool. Decorate the roll with the remaining chocolate.
Cut the roll into even slices using a knife, running the blade under hot water for a smooth cut.