Festive Chocolate Cherry & Brandy Yule Log Recipe for Holiday Joy

Decadent chocolate cherry and brandy yule log sparks memories of festive winter celebrations across European kitchens.

Sweet cherries and rich chocolate create a luxurious dance of flavors in this classic dessert.

Cold evenings demand something extraordinary, promising warmth and indulgence.

Deep brandy notes weave through each delicate slice, adding sophisticated complexity.

Pastry chefs adore crafting this elegant roulade that impresses without complicated techniques.

Delicate chocolate sponge wrapped around luscious cherry filling speaks to traditional holiday magic.

You can master this showstopping dessert with confidence and flair.

Why This Cherry Brandy Yule Log Feels So Luxurious

• Crafting a Showstopping Dessert: Elevate your holiday table with this stunning chocolate cherry brandy Yule log that looks professionally made but is surprisingly easy to create.
• Embrace Festive Flavor Fusion: Indulge in a delightful combination of rich chocolate, sweet cherries, and warming brandy that captures the essence of holiday celebrations.
• Master an Impressive Baking Technique: Learn the art of Swiss roll making with this foolproof recipe that transforms simple ingredients into an elegant dessert sure to wow your guests.
• Quick and Adaptable Celebration Treat: Prepare this spectacular dessert in manageable steps, making it perfect for special occasions or when you want to impress without spending hours in the kitchen.

Chocolate Cherry Brandy Yule Log Ingredients

Main Ingredients:

• Egg Yolks: Rich and creamy base for the sponge.
• Egg Whites: Creates light and airy texture.
• Sugar: Adds sweetness and helps stabilize egg whites.

• Flour: Provides structure to the cake.
• Cocoa Powder: Gives rich chocolate flavor.
• Cornflour: Ensures soft and tender sponge.

• Cherry Jam: Adds fruity sweetness to the roll.
• Cream: Creates smooth and luxurious filling.
• Chocolate: Makes decorative bark and rich icing.

• Brandy, Icing Sugar, Butter, Cooking Oil Spray: Add depth and help with preparation.

• Icing Sugar: Provides final delicate powdery finish.

• Baking Paper, Cooking Oil Spray: Helps with cake preparation and prevention of sticking.

Yule Log Instructions for Chocolate Cherry Brandy Version

Step 1: Prepare the Baking Space

Warm up the oven to 190°C. Coat a 32 x 24cm Swiss roll tin with cooking spray. Line the base and long sides with baking paper for easy removal.

Step 2: Create the Cake Base

Grab your mixer and whip egg yolks with sugar until they transform into a pale, creamy mixture. In a separate bowl, beat egg whites until they form stiff peaks. Gradually add remaining sugar and continue whisking until the mixture becomes gloriously glossy. Gently fold the egg whites into the yolk mixture in three careful batches.

Step 3: Blend the Dry Ingredients

• Flour
• Cocoa
• Cornflour

Fold these dry ingredients into the egg mixture with a light touch. Spread the batter evenly in the prepared tin, smoothing the surface to perfection.

Step 4: Bake and Shape the Cake

Slide the tin into the oven and bake for 8 minutes. The cake should be firm yet springy to the touch. Immediately turn the cake out onto sugared baking paper, crust-side down. Carefully roll the cake from one long side and let it cool completely.

Step 5: Create Chocolate Bark

Spread melted chocolate thinly on baking paper inside the tin. Allow it to set for 30 minutes, then break into rustic chocolate shards for decorating.

Step 6: Whip Up the Chocolate Icing

• Cream
• Chocolate
• Butter

Chill the mixture for 15 minutes. Whisk in icing sugar and cocoa until the mixture becomes delightfully fluffy.

Step 7: Prepare the Brandy Cream

• Cream
• Icing sugar
• Brandy

Continue until firm peaks form, creating a luxurious filling.

Step 8: Assemble the Yule Log

Unroll the cooled cake. Spread a layer of cherry jam across the surface. Generously add the brandy cream. Carefully re-roll the cake and place it on a serving platter. Cover the entire log with chocolate icing. Decorate with chocolate bark shards. Finish by dusting with a delicate sprinkle of icing sugar.

Yule Log Tips That Fuse Chocolate, Cherry, and Brandy

• Master the Cake Roll Technique: Gently fold egg whites into yolk mixture to maintain airiness and prevent deflating the delicate sponge.
• Keep Cake Flexible: Roll the warm cake immediately after baking while it's still pliable to prevent cracking when filling later.
• Prevent Soggy Bottoms: Use sugared baking paper when turning out the cake to absorb excess moisture and help with easy rolling.
• Chill for Clean Cuts: Refrigerate the Yule log for 30 minutes before serving to help the icing set and create clean, neat slices.
• Brandy Cream Balance: Add brandy gradually to whipped cream to control flavor intensity and prevent liquid separation.

Properly Store Chocolate Cherry Brandy Yule Log

• Wrap the Yule log tightly in plastic wrap and store in the refrigerator for up to 3-4 days. Keep away from strong-smelling foods to prevent flavor absorption.
• Carefully wrap the log in plastic wrap, then aluminum foil. Freeze for up to 1 month. Place in an airtight container for extra protection.
• Remove from freezer and let sit in the refrigerator overnight. Unwrap slowly to prevent condensation from making the cake soggy.
• Bring to room temperature for 30 minutes before serving. Dust with fresh icing sugar to refresh the presentation. Avoid microwave heating to maintain the cake's delicate texture.

Enjoy With Cherry Brandy Yule Log

• Melt Sweet Cherry and Brandy Harmony: Pair this rich Yule log with a robust ruby port that echoes the cherry and chocolate notes.
• Elevate Dessert Drink Experience: Select a smooth French cognac to complement the brandy cream, creating a luxurious after-dinner moment.
• Create Festive Flavor Bridge: Serve alongside homemade spiced mulled wine, matching the warm holiday spirit of the chocolate log and enhancing its deep, complex flavors.
• Match Dessert with Texture Contrast: Accompany with roasted almonds or dark chocolate truffles to provide a delightful crunch against the soft, creamy log texture.

Chocolate Brandy Yule Log Twists

• Low-Carb Chocolate Yule Log: Replace regular flour with almond flour and use sugar substitute for a diabetic-friendly version.
• Gluten-Free Winter Roulade: Swap wheat flour with gluten-free flour blend and use certified gluten-free cocoa powder for celiac-safe dessert.
• Vegan Festive Roll: Substitute eggs with aquafaba, use coconut cream instead of dairy cream, and replace butter with plant-based margarine for dairy-free option.
• Non-Alcoholic Kid-Friendly Log: Remove brandy from cream filling, replace with vanilla extract or orange juice for family-friendly dessert that everyone can enjoy.

FAQs

• What makes the chocolate sponge unique?

The sponge uses a whisking technique where egg yolks and whites are separately beaten and then folded together, creating an incredibly light and airy texture that prevents a dense or heavy cake.

• Can I substitute the brandy in the cream?

Yes, you can replace brandy with other liqueurs like kirsch, rum, or orange liqueur. If you prefer a non-alcoholic version, use vanilla extract or skip the alcohol entirely.

• How difficult is this recipe for a home baker?

While it looks complex, the Yule log is achievable for intermediate bakers who are comfortable with techniques like separating eggs, whisking to stiff peaks, and rolling a delicate sponge cake without cracking.

• What's the key to preventing the cake from breaking when rolling?

When rolling the cake while still warm and using sugared baking paper helps prevent cracking. Always roll from the long side and do this immediately after baking while the cake is still flexible.

Chocolate Cherry and Brandy Yule Log Recipe

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• Total Time: 48 minutes
• Yield: 8 1x

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Description

Rich chocolate cherry and brandy yule log brings festive elegance to holiday dessert tables. Sweet layers of chocolate sponge, smooth cherry cream, and warming brandy glaze invite winter celebration with delightful European charm.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 eggs, separated
• 1/2 cup raw caster sugar
• 1/3 cup plain flour
• 2 tablespoons cocoa powder
• 1 tablespoon cornflour
• 1/2 cup dark cherry jam

Filling and Coating:

• 1 tablespoon raw caster sugar (extra, for dusting)
• Icing sugar mixture (for dusting)

Preparation Ingredients:

• Cooking oil spray (for greasing)

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Instructions

1. Prepare baking equipment by coating a 32 x 24cm Swiss roll tin with cooking spray and lining the base and long sides with parchment paper.
2. Create a light egg mixture by whisking egg yolks with sugar until creamy and pale, then separately beat egg whites to stiff peaks, gradually incorporating remaining sugar until glossy.
3. Delicately fold egg whites into yolk mixture in three gentle stages, ensuring minimal volume loss.
4. Sift cocoa, flour, and cornflour over the egg mixture, folding carefully to maintain airiness, then distribute batter evenly across the prepared tin.
5. Bake in a preheated 190°C oven for approximately 8 minutes until the cake springs back when touched, indicating perfect doneness.
6. Immediately transfer cake onto sugared parchment paper, crust facing downward, and carefully roll from the long edge, allowing it to cool completely in this cylindrical shape.
7. Craft decorative chocolate bark by spreading melted chocolate thinly across baking paper, allowing it to set for half an hour before fragmenting into elegant shards.
8. Prepare rich chocolate icing by gently melting cream, chocolate, and butter together, then refrigerate briefly before whisking in powdered sugar and cocoa until achieving a luxurious, fluffy consistency.
9. Whip cream with icing sugar and brandy until forming firm, stable peaks that hold their shape.
10. Unroll the cooled cake and generously spread with cherry jam, followed by the brandy-infused cream.
11. Carefully re-roll the cake and position on a serving platter, then lavishly coat with prepared chocolate icing.
12. Artfully arrange chocolate bark fragments across the log and finish with a delicate dusting of powdered sugar for a festive presentation.

Notes

• Check cake’s doneness by gently pressing the surface; it should spring back immediately without leaving an indentation.
• Whisk egg whites precisely to achieve maximum volume, ensuring soft peaks are glossy and hold their shape without collapsing.
• Roll cake while still warm to prevent cracking and maintain flexibility during filling and decorating stages.
• For gluten-free version, substitute regular flour with almond or gluten-free flour blend, maintaining similar proportions.
• Control chocolate bark’s texture by adjusting melting temperature and cooling time for desired brittleness and aesthetic appeal.
• Enhance brandy cream’s flavor by using high-quality brandy and allowing mixture to rest briefly before whipping for deeper infusion.
• Prevent icing from becoming too runny by chilling ingredients and whisking at consistent medium speed for optimal consistency.

• Prep Time: 40 minutes
• Cook Time: 8 minutes
• Category: Desserts, Cocktails
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 180
• Sugar: 14 g
• Sodium: 40 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg