1 hr 30 mins
I got this recipe from Martha Stewart's website. This is her variation on the classic French Buche De Noel. For added woodland appeal, this roll can be decorated with sugared rosemary sprigs, chocolate truffles and Meringue Mushrooms. My family really liked this and said it was very yummy. This was the first Yule Log I've ever made. I made for Christmas a couple of years ago. It seems like a long hard process but it's not. The cake will have kinda a rubber texture but once completed and chilled it is a moist chocolate cake. I did not do the coconut step.
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Units: US | Metric
- 1 fresh coconut
- 6 large eggs, separated
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1/4 cup all-purpose flour
- 2 tablespoons rum
White Chocolate Mousse
Snowy Chocolate Truffles
- 1 1/2 slivered almonds (optional)
- 1 lb best quality bittersweet chocolate
- 1 cup heavy cream
- confectioners' sugar, for dusting
Seven Minute Frosting
- 3/4 cup plus 2 tablespoons sugar
- 1 tablespoon light corn syrup
- 2 tablespoons water
- 3 large egg whites
Sugared Rosemary Sprigs
- 1Chocolate Cake:.
- 2Heat oven to 350°F
- 3Wrap coconut in a kitchen towel, and place in the oven for 15 minutes or longer.
- 4Remove from oven, and place on a work surface.
- 5Reduce oven temperature to 300°F
- 6Tap coconut with a hammer until it cracks in several places; break it in pieces (The white flesh should be slightly pulling away from hard shell).
- 7Carefully peel, keeping pieces of coconut as large as possible.
- 8Using a vegetable peeler peel largest pieces of coconut into long curls, and place on a baking sheet for 15 to 20 minutes, until just dry.
- 9Grate the smaller pieces on the box grater.
- 10You will need about 1/2 cup grated coconut for the cake filling.
- 11Heat oven to 400°F
- 12Line a 12x17 inch jellyroll pan with parchment paper and set aside.
- 13In a bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until pale yellow, 4-5 minutes.
- 14Transfer to bowl, and set aside.
- 15Wash and dry mixer bowl.
- 16Place egg whites in bowl of electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 1-2 minutes.
- 17Increase speed to high, and add sugar gradually, whipping until stiff peaks form.
- 18Transfer mixture to a large bowl.
- 19Using a rubber spatula, fold egg-yolk mixture into egg-white mixture; add cocoa powder and flour over top, and gently fold together.
- 20Pour batter into prepared pans; smooth top with an offset spatula.
- 21Bake until cake springs back when touched, 9-10 minutes.
- 22Remove from oven, and immediately turn cake out onto a wire rack lined with parchment paper.
- 23Peel parchment paper from top of cake, and cool completely.
- 24Place a clean kitchen towel on work surface.
- 25Transfer cake on parchment paper to towel.
- 26Using a pastry brush, coat cake with rum.
- 27Using an offset spatula spread the white-chocolate mousse over cake.
- 28Sprinkle with 1/2 cup freshly grated coconut.
- 29With a short end of cake facing you, roll carefully into a "log" shape on a kitchen towel, and secure with clothespins or large metal binder to hold the roll in a tight round shape.
- 30Place on a baking sheet, and refrigerate until firm, at least 2 hours.
- 31Remove from refrigerator, and unwrap.
- 32Using a serrated knife, trim the ends of the roll, cutting on the bias.
- 33Choose the more presentable end, and turn it side up, on the log, forming a branch or knot.
- 34If desired, use the other cut off end as a branch.
- 35Transfer the log to a serving platter.
- 36Slide 5-inch strips of parchment paper under the log to protect the tray while decorating.
- 37Coat with Seven Minute Frosting using an offset spatula.
- 38Remove parchment pieces.
- 39Decorate with Meringue Mushrooms, Snowy Chocolate Truffles, coconut shavings, and sugared Rosemary Sprigs.
- 40White Chocolate Mousse: Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes.
- 41Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
- 42Prepare an ice water bath; set aside.
- 43Place 3/4 cup cream in a small saucepan and bring just to a boil over medium-high heat.
- 44Add gelatin, and stir to dissolve completely.
- 45Pour into food processor with the motor running and process until chocolate mixture is smooth.
- 46Transfer to medium bowl and place over ice water bath.
- 47Chill until thick enough to fall from spoon in ribbons.
- 48Whip remaining 1 3/4 cups heavy cream to soft peaks.
- 49Fold into chocolate mixture (If not using immediately, refrigerate in an airtight container).
- 50Snowy Chocolate Truffles: Heat oven to 350°F
- 51Place almonds, if using, on a baking sheet, and bake until fragrant, about 10 minutes.
- 52Set aside to cool.
- 53Use a serrated knife to spread the chocolate.
- 54Place in a heat-proof bowl; set aside.
- 55In a saucepan, bring cream to a boil.
- 56Pour directly over chopped chocolate stirring to fully incorporate.
- 57Let sit for 10 minutes.
- 58Stir until completely melted and mixed.
- 59Allow to cool for 20 minutes.
- 60Stir in almonds, if using, and place in the refrigerator until set.
- 61Use a melon baller or 1 1/4 inch ice cream scoop to portion out chocolate.
- 62Roll the scoops of chocolate between palms to form 1-inch truffles.
- 63Refrigerate until ready to serve; dust with confectioners sugar before serving.
- 64Seven Minute Frosting: In a small heavy saucepan, combine 3/4 cup sugar, the corn syrup, and 2 tablespoons water.
- 65Heat over medium heat, stirring occasionally, until the sugar has dissolved.
- 66Rub a bit between your fingers to make sure there is no graininess.
- 67Raise heat to bring to a boil.
- 68Do not stir anymore.
- 69Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230F, about 5 minutes. (Depending on the humidity, this can take anywhere from 4-10 minutes).
- 70Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes.
- 71Gradually add the remaining 2 tablespoons sugar.
- 72Remove the syrup from the heat when the temperature reaches 230F (it will keep rising as pan is removed from heat).
- 73Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg white mixture, with the mixer on medium-low speed.
- 74Beat the frosting on medium speed until it is cool, 5-10 minutes.
- 75The frosting should be thick and shiny. Use immediately.
- 76Sugared Rosemary Sprigs: Brush washed sprigs with a glaze of white sugar from a large egg thinned with a tablespoon of water, then coat in sugar, and let air dry.
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Nutritional Facts for Birch De Noel - Yule Log
Serving Size: 1 (242 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 815.1
- Calories from Fat 529
- Total Fat 58.8 g
- Saturated Fat 38.8 g
- Cholesterol 266.9 mg
- Sodium 138.9 mg
- Total Carbohydrate 64.0 g
- Dietary Fiber 4.3 g
- Sugars 53.6 g
- Protein 11.8 g