Chocolate & Praline Yule Log
This Chocolate & Praline Yule Log is a festive dessert that blends the intense flavors of dark chocolate with buttery hazelnut praline, making it a perfect centerpiece for the holiday table.
Ingredients
For the Cocoa Sponge
- 4 large large eggs
- 100 g granulated sugar
- 30 g unsweetened cocoa powder
- 100 g all-purpose flour
For the Ganache
- 200 g dark chocolate
- 200 ml liquid cream
For the Praline Cream
- 200 g praline paste
- 200 ml cold liquid cream
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Beat the eggs and sugar until the mixture is pale and thick, reaching the 'ribbon stage'.
- Gently sift in the all-purpose flour and cocoa powder.
- Fold the dry ingredients into the egg foam carefully to maintain air bubbles.
Baking
- Pour the batter into a lined 12x9 inch rectangular tray and bake for 12–15 minutes.
- Check if the sponge is springy to the touch or if a toothpick inserted comes out clean.
- Let the cake cool slightly, cover it with a kitchen towel, and roll it up with parchment to train its shape.
Ganache and Cream
- Heat 200ml of liquid cream until simmering, pour over chopped dark chocolate, let sit for 2–3 minutes, then stir until glossy.
- Whip cold liquid cream to soft peaks and gently fold in praline paste.
Assembly
- Unroll the cooled sponge cake.
- Spread an even layer of ganache, then a layer of praline cream.
- Roll the cake back into log shape using parchment as a guide.
- Wrap the log in parchment or cling film and refrigerate for at least 2 hours.
Notes
To achieve a clean slice, ensure the log is thoroughly chilled and use a long, thin knife dipped in hot water. Wipe the blade between cuts to maintain sharp edges.