Chocolate and Strawberry Jam Yule Log


  • For sponge cake

    • 120 g dark chocolate couverture, finely chopped

    • pinch of salt

    • 80 g granulated sugar, separated into 50 g + 30 g

    • 6 eggs, whites and yolks separated

    For filling

    • 100 g strawberry jam or marmalade, preferably with pieces of fruit

    • 240 g heavy cream 35% fat

    • 15 g granulated sugar

    • 70 g pistachio nuts, crushed

    For coating

    • 200 g dark chocolate couverture

    • 100 g heavy cream 35% fat


    • Preheat oven to 180* C (350* F) Fan.

    • Beat the egg yolks and 50 g of sugar in a mixer, using the whisk attachment, until the mixture becomes lighter in color and fluffy.

    • Melt the chocolate in a bain marie or a microwave. When it has melted and cooled, add to the egg yolk mixture and beat to combine.

    • In a clean bowl, beat the egg whites with the whisk attachment, on low speed. Add the salt and mix. Add the 30 g of sugar. Increase the speed and beat until you create a meringue.

    • Combine ¼ the meringue with the egg yolk mixture to make the mixture lighter and fluffier. Add the remaining meringue in 3 batches and gently fold in with a spatula. It’s alright if there are a few parts where the meringue has not been completely incorporated. You do not want to overmix.

    • Line a 30×40 cm baking pan with parchment paper. Grease the parchment with butter and dust with cocoa powder so the mixture does not stick.

    • Spread mixture into pan and bake for 15-17 minutes.

    • When ready, remove from oven and cover with a damp towel. Set aside to cool like this so that the sponge cake does not dry out and it will be easier to roll.

    • Prepare the filling by beating the heavy cream and sugar in a mixer until they become whipped cream. When ready, add the marmalade or jam and mix to distribute.

    • Prepare the ganache coating by heating the heavy cream in a saucepan and then pouring it over the chopped chocolate.

    • Stir until the chocolate melts and the mixture is smooth and completely combined. Set aside for a few minutes so it can cool.

    • Cut the edges off of the sponge cake. They are crunchy and will be difficult to roll.

    • Spread the filling over the sponge cake. Leave a 4-5 cm border on the opposite end of the side you are going to start rolling.

    • Roll into a log. You can cut off 2 pieces to use for decorative purposes.

    • Spread the ganache over the log and decorate in any way you like.

    • Drag a fork over the log to give it the appearance of an actual tree log.




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