Description
A traditional French Christmas dessert, this chocolate sponge cake is rolled with a rich chocolate buttercream frosting to resemble a log ready for the festive fire.
Ingredients
Scale
For the Crust:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 4 oz semi-sweet chocolate, melted and cooled
- Confectioners’ sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper. In a large bowl, beat egg yolks with 1/2 cup granulated sugar until thick and pale. Beat in vanilla.
- In a separate bowl, beat egg whites with salt until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg whites into yolk mixture. Sift flour and cocoa over top; fold in gently until just combined.
- Spread batter evenly into prepared pan. Bake for 10-12 minutes or until top springs back when lightly touched. Immediately invert cake onto a clean kitchen towel dusted with confectioners’ sugar. Carefully peel off parchment paper. Starting with a short side, roll up cake in the towel. Cool completely on a wire rack.
- For frosting, beat heavy cream until stiff peaks form; set aside. In another bowl, beat butter and powdered sugar until light and fluffy. Beat in melted chocolate until smooth. Fold in whipped cream.
- Unroll cooled cake; spread with half of the chocolate frosting. Re-roll cake. Place seam side down on a serving platter. Frost the outside with remaining frosting. Use a fork to create bark-like lines in the frosting. Dust with confectioners’ sugar before serving.
Notes
You can customize the seasonings to taste.