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Chocolate and White Yule Log Recipe

chocolate and white yule log recipe

Details

Timing
Timing
Total:
Bake:
12 Min.
Prep:
45 Min.
Yields:
10 servings

This chocolate log recipe from Hershey's Chipits is the most delicious way to host yule and holiday celebrations. Try our delicious chocolate yule log here!

Ingredients & Directions

Prep Time
45 minutes
Bake Time
12 minutes
COOK TIME
1 minute
Chill Time
10 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 4
    eggs, separated
  • 1/2 cup
    granulated sugar, divided plus 1/3 cup (200 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 1/2 cup
    all-purpose flour (125 mL)
  • 1/4 cup
    HERSHEY'S Cocoa (50 mL)
  • 1/2 tsp
    baking powder (2 mL)
  • 1/4 tsp
    baking soda (1 mL)
  • salt
  • 1/3 cup
    water (75 mL)
  • icing sugar
  • WHITE CREAM FILLING:
  • 1/2 tsp
    unflavoured gelatin (2 mL)
  • 1 tbsp
    cold water (15 mL)
  • 2/3 cup
    HERSHEY'S CHIPITS White Creme Chips (150 mL)
  • 1/4 cup
    milk (50 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 1 cup
    whipping cream (250 mL)
  • CHOCOLATE GLAZE:
  • 2 tbsps
    butter or margarine (30 mL)
  • 2 tbsps
    HERSHEY'S Cocoa (30 mL)
  • 2 tbsps
    water (30 mL)
  • 1 cup
    icing sugar (250 mL)
  • 1/2 tsp
    vanilla extract (2 mL)

Directions

Equipment Needed 
oven and stovetop Oven & Stovetop
jelly roll pan 15-1/2x10-1/2x1-inch (40x25x2.5 cm) Jelly Roll Pan
mixing bowl Mixing Bowl
mixer Mixer
saucepan Saucepan
wire rack Wire Rack
microwave Microwave
refrigerator Refriegerator
foil Foil
linen towel Linen Towel
1

Preheat oven to 375°F (190°C). Line a 15-1/2 x 10-1/2 x 1-inch (40 x 25 x 2.5 cm) jellyroll pan with foil; generously grease foil.

2

Beat egg whites with an electric mixer, set on high speed, in a large bowl until stiff peaks form. Add 1/2 cup (125 mL) sugar, one tablespoon at a time, until stiff peaks form.

3

Beat egg yolks and vanilla with an electric mixer, set on medium speed, for 3 minutes; gradually add the remaining sugar. Beat for 2 minutes or until thickened and lemon-coloured.

4

Stir flour with cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gently fold chocolate mixture into egg whites; spread batter evenly in prepared pan.

5

Bake for 12 to 15 minutes or until top springs back when touched lightly in the centre. Immediately loosen cake from edges of pan; invert on to a clean linen towel sprinkled with icing sugar. Carefully peel off foil; discard. Immediately roll cake in towel starting at the narrow end. Place on a wire rack and cool completely.

6

White Cream Filling: Sprinkle gelatin over cold water in a small cup; let stand 1 minute to soften. Place white chips and milk in a small microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds to 1 minute; stir after 30 seconds and after every additional 10 seconds until chips are melted and mixture is smooth. Add gelatin mixture and vanilla; stir until gelatin is dissolved. Cool to room temperature.

7

Beat whipping cream in a small bowl until stiff; gently fold into chip mixture. Chill for 10 minutes or until filling begins to set.

8

Chocolate Glaze: Melt butter in a small saucepan set over low heat; add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened; do not boil. Remove from heat; cool slightly. Gradually add icing sugar and vanilla; whisk until smooth.

9

Unroll cake and remove towel. Spread White Cream Filling in an even layer over the cake; re-roll into a log. Spread Chocolate Glaze over top and sides. Chill until ready to serve. Garnish as desired.

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