Save to Pinterest A cozy, festive dessert board inspired by a yule log and winter treats, featuring a rich chocolate roulade, assorted seasonal accompaniments, and warming flavors perfect for sharing around the fireplace.
This dessert board has become a holiday favorite in my family, bringing warmth and joy to chilly evenings by the fire.
Ingredients
- Chocolate Roulade (Log Cake): 4 large eggs, separated, 120 g (1/2 cup + 2 tbsp) granulated sugar, 40 g (1/3 cup) unsweetened cocoa powder, 1 tsp vanilla extract, 1/4 tsp salt
- Filling & Topping: 200 ml (3/4 cup + 1 tbsp) heavy cream, 2 tbsp powdered sugar, 1/2 tsp vanilla extract, 100 g (3.5 oz) dark chocolate, melted, Icing sugar, for dusting
- Accompaniments: 150 g (5 oz) gingerbread cookies, 120 g (4.2 oz) candied orange slices, 100 g (3.5 oz) roasted chestnuts, peeled, 100 g (3.5 oz) chocolate truffles, 1 small bunch red grapes, 80 g (2.8 oz) dried figs, halved, 40 g (1.4 oz) sugared cranberries (optional), Sprigs of fresh rosemary, for garnish
Instructions
- Step 1:
- Preheat your oven to 180°C (350°F). Line a 23x33 cm (9x13-inch) jelly roll pan with parchment paper.
- Step 2:
- In a mixing bowl, beat egg yolks with half the sugar until pale and thick. Sift in cocoa powder and add vanilla; mix well.
- Step 3:
- In another bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
- Step 4:
- Gently fold egg whites into the yolk mixture in thirds until just combined.
- Step 5:
- Spread the batter evenly in the prepared pan. Bake for 12 15 minutes, until springy to the touch.
- Step 6:
- While warm, invert the cake onto a clean kitchen towel dusted with cocoa powder. Peel off parchment and gently roll the cake with the towel from the short end. Let cool completely.
- Step 7:
- Whip the cream with powdered sugar and vanilla to soft peaks. Unroll the cooled cake, spread with whipped cream, and carefully re-roll.
- Step 8:
- Place seam-side down. Drizzle melted dark chocolate over the log and dust lightly with icing sugar for a snowy effect.
- Step 9:
- Arrange roulade on a large wooden board. Artfully add gingerbread cookies, candied orange slices, chestnuts, truffles, grapes, figs, and sugared cranberries around the log. Garnish with rosemary sprigs for a festive look.
- Step 10:
- Serve immediately or store chilled until ready to enjoy.
Save to Pinterest This dessert often brings my family together for cozy evenings filled with laughter and tradition.
Required Tools
Electric mixer, Jelly roll pan (9x13-inch), Mixing bowls, Parchment paper, Kitchen towel, Spatula, Serving board
Allergen Information
Contains eggs, dairy, gluten (roulade, cookies, truffles may contain nuts). Some truffles may contain nuts; always check labels if allergies are a concern.
Nutritional Information
Calories: 420, Total Fat: 20 g, Carbohydrates: 54 g, Protein: 6 g
Save to Pinterest This dessert board is sure to impress guests and create memorable moments.
Recipe FAQs
- → What is the best way to roll the chocolate roulade?
Roll the warm roulade gently using a cocoa-dusted kitchen towel to prevent cracking, then let it cool before filling and re-rolling.
- → Can I substitute any ingredients for dietary preferences?
For nut-free options, omit chestnuts and verify truffle ingredients. You can also swap figs for dried apricots or dates.
- → How do I achieve a snowy effect on the roulade?
Dust the assembled roulade with icing sugar after drizzling melted dark chocolate for a delicate snowy finish.
- → What accompaniments enhance the festive theme?
Gingerbread cookies, candied orange slices, roasted chestnuts, chocolate truffles, grapes, dried figs, and sugared cranberries create a warm seasonal array.
- → How should leftovers be stored and how long do they last?
Store leftovers refrigerated for up to two days, ensuring they are covered to maintain freshness.