Nothing embodies the festive spirit of the holidays quite like a beautifully crafted Yule log. This Chocolate & Praline Yule Log blends the richness of dark chocolate with the nutty sweetness of praline, creating a dessert that’s as visually stunning as it is delicious. Perfect for holiday gatherings, this dessert is a showstopper that’s guaranteed to impress your family and friends.
PrintChocolate & Praline Yule Log
🎄🍫 Add a touch of elegance to your holiday dessert table with this Chocolate & Praline Yule Log! 🍴✨ Rich, velvety chocolate sponge rolled with a luscious praline filling and topped with a decadent ganache—this festive centerpiece is as delicious as it is beautiful. Perfect for celebrating the sweetest moments of the season! 🎁💖
#YuleLogDelight #ChocolateAndPraline #FestiveDesserts #HolidayBaking #ChristmasTreats #DecadentDesserts #ChocolateLovers #DessertGoals #ElegantEats #SweetCelebrations 🎄🍫✨
- Total Time: 45 minutes
Ingredients
For the sponge cake:
- 4 eggs
- 100 g sugar
- 100 g flour
- 30 g cocoa powder
For the chocolate ganache:
- 200 g dark chocolate
- 200 ml liquid cream
For the praline cream:
- 200 g praline
- 200 ml liquid cream
For decoration:
- Assorted chocolates
- Crushed hazelnuts
- Icing sugar
Instructions
1. Prepare the Sponge Cake
- Preheat the oven to 180°C (350°F).
- In a large bowl, whisk together the eggs and sugar until the mixture becomes pale and fluffy. This process incorporates air, giving the sponge its light texture.
- Sift the flour and cocoa powder into the egg mixture. Fold gently using a spatula to maintain the airy consistency.
- Line a rectangular baking tray with parchment paper and pour the batter evenly into the tray.
- Bake for 12-15 minutes, or until the sponge is set and springs back when touched. Allow the cake to cool completely.
2. Prepare the Chocolate Ganache
- Heat the liquid cream in a saucepan over medium heat until it begins to simmer.
- Remove from heat and pour it over the chopped dark chocolate. Let sit for 1 minute to melt the chocolate, then stir until smooth and glossy.
- Set the ganache aside to cool to a spreadable consistency.
3. Make the Praline Cream
- Whip the liquid cream in a chilled bowl until stiff peaks form.
- Gently fold in the praline until fully combined, being careful not to deflate the cream.
4. Assemble the Yule Log
- Lay the cooled sponge cake on a clean surface. Spread the chocolate ganache evenly over the sponge, leaving a small border around the edges.
- Layer the praline cream on top of the ganache.
- Carefully roll the sponge cake into a log, starting from the short side. Use the parchment paper to guide the roll, ensuring it stays tight.
- Wrap the log in cling film and refrigerate for at least 2 hours to set.
5. Decorate the Yule Log
- Once chilled, place the log on a serving platter. Decorate with assorted chocolates, crushed hazelnuts, and a light dusting of icing sugar for a snowy effect.
Notes
- Sponge Cake: Soft and airy, with a subtle cocoa flavor that complements the rich fillings.
- Chocolate Ganache: Smooth and velvety, adding a deep, luxurious chocolate layer.
- Praline Cream: Light and nutty, with a delightful sweetness that balances the intensity of the ganache.
- Toppings: Crunchy hazelnuts and assorted chocolates provide a satisfying contrast to the creamy layers.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Whether you’re a seasoned baker or a first-timer, this recipe provides easy-to-follow instructions to help you create a masterpiece. Let’s dive into the magic of this irresistible holiday treat!
Ingredients
For the sponge cake:
- 4 eggs
- 100 g sugar
- 100 g flour
- 30 g cocoa powder
For the chocolate ganache:
- 200 g dark chocolate
- 200 ml liquid cream
For the praline cream:
- 200 g praline
- 200 ml liquid cream
For decoration:
- Assorted chocolates
- Crushed hazelnuts
- Icing sugar
Step-by-Step Instructions
1. Prepare the Sponge Cake
- Preheat the oven to 180°C (350°F).
- In a large bowl, whisk together the eggs and sugar until the mixture becomes pale and fluffy. This process incorporates air, giving the sponge its light texture.
- Sift the flour and cocoa powder into the egg mixture. Fold gently using a spatula to maintain the airy consistency.
- Line a rectangular baking tray with parchment paper and pour the batter evenly into the tray.
- Bake for 12-15 minutes, or until the sponge is set and springs back when touched. Allow the cake to cool completely.
2. Prepare the Chocolate Ganache
- Heat the liquid cream in a saucepan over medium heat until it begins to simmer.
- Remove from heat and pour it over the chopped dark chocolate. Let sit for 1 minute to melt the chocolate, then stir until smooth and glossy.
- Set the ganache aside to cool to a spreadable consistency.
3. Make the Praline Cream
- Whip the liquid cream in a chilled bowl until stiff peaks form.
- Gently fold in the praline until fully combined, being careful not to deflate the cream.
4. Assemble the Yule Log
- Lay the cooled sponge cake on a clean surface. Spread the chocolate ganache evenly over the sponge, leaving a small border around the edges.
- Layer the praline cream on top of the ganache.
- Carefully roll the sponge cake into a log, starting from the short side. Use the parchment paper to guide the roll, ensuring it stays tight.
- Wrap the log in cling film and refrigerate for at least 2 hours to set.
5. Decorate the Yule Log
- Once chilled, place the log on a serving platter. Decorate with assorted chocolates, crushed hazelnuts, and a light dusting of icing sugar for a snowy effect.
Flavor and Texture
This Yule log is a true celebration of indulgent flavors and textures:
- Sponge Cake: Soft and airy, with a subtle cocoa flavor that complements the rich fillings.
- Chocolate Ganache: Smooth and velvety, adding a deep, luxurious chocolate layer.
- Praline Cream: Light and nutty, with a delightful sweetness that balances the intensity of the ganache.
- Toppings: Crunchy hazelnuts and assorted chocolates provide a satisfying contrast to the creamy layers.
Each bite is a harmonious blend of sweetness, nuttiness, and rich chocolate, making it an unforgettable holiday dessert.
Tips for Success
- Perfect Sponge Cake:
- Avoid overmixing the batter to keep the sponge light and airy.
- Roll the sponge while it’s still slightly warm to prevent cracking.
- Ganache Consistency:
- Let the ganache cool enough to spread easily but not harden. If it’s too firm, gently reheat it for a few seconds.
- Praline Cream Alternatives:
- Can’t find praline? Substitute with hazelnut spread or a mix of almond butter and sugar.
- Decorating Ideas:
- Add edible gold leaf for a festive touch or pipe extra ganache for a wood-like texture.
- Make-Ahead Option:
- Prepare the Yule log a day in advance for the flavors to meld together beautifully.
Serving Suggestions
This Chocolate & Praline Yule Log is the ultimate holiday dessert. Serve it with:
- A warm cup of coffee or hot chocolate for a cozy treat.
- Fresh berries or a dollop of whipped cream to add brightness.
- A drizzle of caramel sauce for extra indulgence.
Why You’ll Love This Recipe
This recipe is more than just a dessert—it’s a tradition. From its festive presentation to its irresistible flavors, the Chocolate & Praline Yule Log is a dessert that brings joy and warmth to any celebration. Here’s why it’s a must-try:
- Simple Yet Elegant: Despite its stunning appearance, it’s surprisingly easy to make.
- Rich Flavors: The combination of chocolate and praline is a match made in heaven.
- Customizable: Tailor the flavors and decorations to your liking.
Final Thoughts
This Chocolate & Praline Yule Log is a centerpiece-worthy dessert that encapsulates the joy and magic of the holiday season. Whether you’re sharing it with loved ones or savoring it on your own, this decadent treat is bound to become a cherished part of your festive traditions.
So, roll up your sleeves, get baking, and let the holiday spirit shine through every bite! 🌟