Recipes  

Chocolate-Cranberry Vertical Yule Log

  • Preparation 1 H 30 MIN
    Cooking 25 MIN
    Chilling 9 H
  • Servings 1
  • Makes 10 to 12 servings
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Ingredients

White Chocolate and Vanilla Whipped Cream

Cranberry Filling

Dark Chocolate Bark (optional)

Chocolate Genoise

Assembly

Preparation

White Chocolate and Vanilla Whipped Cream

  1. Place the white chocolate in a bowl.
  2. In a small pot, bring the cream and vanilla to a boil. Pour the hot cream over the chocolate. Let sit for 2 minutes without stirring. Whisk until smooth. Cover and refrigerate for 8 hours.

Cranberry Filling

  1. Meanwhile, in a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
  2. In a food processor, finely chop the cranberries. Place in a pot with the sugar and lemon juice. Bring to a boil. Simmer gently for 10 minutes, stirring frequently, until the liquid has evaporated. Remove from the heat.
  3. Add the gelatin and mix until dissolved. Transfer into a bowl and let cool. Cover and refrigerate until completely chilled.

Dark Chocolate Bark (optional)

  1. Meanwhile, line a baking sheet with parchment paper.
  2. Using a small offset spatula, spread the melted dark chocolate over the baking sheet into a thin layer about 1/8 inch (2 to 3 mm) thick. Refrigerate until the chocolate has set.
  3. Detach the chocolate from the parchment paper and break into pieces. Sprinkle with the cocoa powder. Refrigerate.

Chocolate Genoise

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line an 18 x 13-inch (46 x 33 cm) baking sheet with a strip of parchment paper, letting it hang over the two short sides. Butter the paper and sides of the baking sheet.
  2. In a bowl, combine the flour, cocoa powder, baking powder and salt.
  3. In another bowl, whisk the eggs and sugar with an electric mixer until the mixture has tripled in volume and falls from the beaters in a ribbon, about 10 minutes. Sift the dry ingredients over the egg mixture, alternating with the oil, and fold in using a whisk. Spread the batter out evenly on the baking sheet.
  4. Bake for 12 minutes or until a toothpick inserted in the centre comes out clean. Let cool completely on a wire rack, about 1 hour.

Assembly

  1. Use the parchment paper to lift the cake from the baking sheet. Cut all four sides of the cake slightly to straighten them out. Cut the cake lengthwise into 3 strips each about 16 x 4 inches (40 x 10 cm). Peel the parchment paper off each strip.
  2. Working with one of the strips (this will be the last strip to add when assembling the cake), insert a bread knife at a 45-degree angle into one of the short ends and remove a 1-inch (2.5 cm) band of cake, making this end of the strip thinner. Set aside.
  3. Whisk the white chocolate cream until semi-stiff peaks form using an electric mixer (do not over whisk or the cream will turn into butter).
  4. Spread ¾ cup (180 ml) of the white chocolate cream over each strip of cake.
  5. Spread the cranberry filling down the centre of each strip, leaving a ½-inch (1 cm) border all the way around.
  6. Roll up one strip of cake. Gently roll a second strip around the first. Place the yule log vertically on a serving plate. Roll the last strip around the others, finishing with the thinned-out edge. Don’t worry if the cake cracks slightly or doesn’t fully close. Using an offset spatula, completely cover the cake with ¾ cup (180 ml) of the white chocolate cream. This will help cover any cake crumbs. Refrigerate for 1 hour.
  7. Using an offset spatula, completely cover the cake with the remaining white chocolate cream. Decorate with the chocolate bark, cranberries and rosemary sprigs. The cake will keep for about 3 days, covered, in the refrigerator. Let sit out at room temperature for 30 minutes before serving. Slice and serve with the remaining chocolate bark, if desired.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.