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Chocolate and Chestnut Yule Log

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Chocolate and chestnut yule log is a traditional French Christmas dessert. Rustic and elegant, this chestnut yule log is also very festive.
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Cuisine: French

Chocolate and chestnut yule log is a traditional French Christmas dessert. It features a light and fluffy sponge cake, a rich chestnut filling and a delicious chocolate icing on top. Rustic and elegant, this chestnut yule log is also very festive!

Ingredients

Scale

For the sponge cake:

  • 4 eggs, whites and yolks apart
  • ¾ cup + 1 Tablespoon (100g) all-purpose flour
  • ½ cup (100g) sugar

For the chestnut filling:

  • ½ stick (60g) unsalted butter, softened at room temperature
  • 7 ounces (200g) chestnut spread (not chestnut puree)

Chocolate icing:

  • 2.8 oounces (80g) dark chocolate, at about 60% cocoa, chopped
  • 2 Tablespoons water
  • ½ stick (60g) unsalted butter, very cold and diced

For the caramelized chestnuts (optional) :

  • 3 to 4 whole chestnuts, cooked and peeled (canned is preferred)
  • 5 to 7 chestnuts, crumbled
  • 1 Tablespoon sugar
  • 1 Tablespoon water

Instructions

  1. Preheat the oven to 350°F (180°C). Line a large 10×12-inch (25×30 cm) baking sheet with parchment paper.
  2. For the sponge cake, whisk together the yolks and sugar in a large mixing bowl, until pale and fluffy, about 2-3 minutes. Sift the flour over the bowl and stir with a rubber spatula.
  3. Using an electric mixer or a stand mixer with the whisk equipment, beat the whites with a pinch of salt, until stiff peaks form. Add a few spoonful to the yolk-sugar mixture to soften, then fold in the remaining whites in two or three additions.
  4. Pour the batter onto the prepared baking sheet, and bake for 20 minutes, or until the sponge cake is baked through and slightly golden.
  5. Meanwhile, prepare the chestnut filling by mixing together chestnut spread and softened butter with a rubber spatula. Set aside.
  6. Remove the sponge cake from the oven, and invert onto a damp towel. Carefully remove the parchment paper, then roll the sponge cake on itself with the dump towel, starting from the short side. Let cool at room temperature.
  7. For the chocolate icing, melt chocolate and water together in small saucepan placed over very low heat. Once melted, remove from heat and add the cold butter, stirring with a rubber spatula until no lumps remains. Let cool slightly until the mixture is soft but no too runny anymore, so that it can easily spread over the yule log.
  8. For the caramelized chestnuts, place the whole chestnuts and the crumbled ones together with sugar and water in a small saucepan. Cook over medium-high heat, until golden and slightly caramelized, being careful not to break the whole chestnuts.
  9. To assemble the yule log, unroll the sponge cake from the damp towel, then spread the chestnut all over. Roll it up tightly on the shorter side, leaving the joint on the bottom part. Spread the chocolate icing over the top and the sides, using a rubber spatula, then decorate with the caramelized chestnuts on top. Refrigerate for at least 2 hours before serving.

Notes

* This recipe can be made up to 2 days in advance and stored in the refrigerator before serving.

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https://www.delscookingtwist.com/chocolate-and-chestnut-yule-log/