CHOCOLATE LOGS RECIPES
CHRISTMAS CHOCOLATE RECIPES - BBC GOOD FOOD
Treat yourself to something sweet for Christmas. Our indulgent chocolate recipes include chocolate bark, truffles, biscuits, and desserts such as yule logs and mince pie brownies.
Provided by Good Food team
Number Of Ingredients 1
CHOCOLATE LOG | CHOCOLATE RECIPES | JAMIE OLIVER RECIPES
This Yule log brings back loads of happy memories for me – it was one of the first desserts I ever made as a kid, at Christmas time, of course! This is my slightly more grown-up version, which is really good fun to make and decorate.
Total Time 1 hours
Yield 12 to 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/350°F/gas 4. For the sponge, line a 25cm x 30cm baking tray with greaseproof paper.
- Separate the eggs. In an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt. Gradually whisk in the icing sugar, then, one-by-one, whisk in the egg yolks until really pale and light.
- Sift in the flour and cocoa powder, add the vanilla bean paste, then fold everything together with a large metal spoon so you keep in as much air as possible.
- Spoon the mixture into the lined tray, gently and evenly spread it out, then bake for 8 to 10 minutes, or until just cooked through and springy to the touch.
- Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and evenly sprinkle over the caster sugar from a height.
- While it’s still hot and flexible, turn the sponge out on to the paper. Peel off and discard the baked piece of greaseproof.
- With one of the longest sides in front of you, fold up the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevent the sponge from cracking). Leave to cool.
- For the filling, mix the chestnut purée and cinnamon together. In a separate bowl, whisk the cream to soft peaks, then fold in the honey.
- To assemble, unroll the sponge so it’s flat, removing the paper. Spread all over with the chestnut purée, followed by the cream, then smash and sprinkle over the Crunchie bar or honeycomb.
- Re-roll and pop into the fridge. Meanwhile, make your buttercream.
- Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and leave to cool.
- Beat the butter in an electric mixer until pale, then, with the mixer still running, gradually add the icing sugar and cool melted chocolate.
- Take the log out of the fridge, chop off a quarter at an angle – that’s the branch – and position it on your serving board like in the picture, using a splodge of buttercream to keep it in place.
- Evenly cover the whole log with buttercream, then use a fork to decorate it. Dust with extra icing sugar and a pinch of sea salt, shaved chocolate, sprinkles, plastic Bambi figures, whatever you like – go to town!
Nutrition Facts : Calories 397 calories, FatContent 25 g fat, SaturatedFatContent 14.7 g saturated fat, ProteinContent 5.1 g protein, CarbohydrateContent 39.7 g carbohydrate, SugarContent 31.3 g sugar, SodiumContent 0.2 g salt, FiberContent 2.3 g fibre
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UNION SQUARE CAFE’S CHOCOLATE BISCOTTI RECIPE - NYT COOKING
The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine italian
Calories 67 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine italian
Calories 67 per serving
- Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.
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BAUMKUCHEN | CHOCOLATE RECIPES | JAMIE OLIVER
This cake may take a little time to make, but it’s not especially difficult, and has a real wow-factor. It’s the number of cake layers that give it its distinctive pattern – in Germany they cook them on a spit, but we’ve gone for the easier option of a grill. The name means tree or log cake in German, because the inside looks like the grain of wood.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving
- Preheat the grill to medium-high, and grease and line the base of a 23cm springform cake tin.
- Roughly chop and place the marzipan and a little of the cream in the bowl of a standing mixer and beat using the paddle attachment until you have a thick paste. Gradually add the rest of the cream and continue to beat until you have a pale paste.
- Add 170g of the butter and beat until completely incorporated. Next add the sugar and beat again until the mixture is pale and creamy.
- Finally, separate and beat in the egg yolks one at a time (save the whites), then the vanilla extract. Finely grate in the orange zest.
- Sift the self-raising flour and cornflour into a bowl, mix together, then, using a large metal spoon, gradually fold into the cake batter.
- Whisk the egg whites to firm peaks, then fold into the batter with the large metal spoon, being careful not to knock out too much of the air.
- Spoon the marmalade into a small pan and melt over a low heat, add a splash of water if needed to loosen, and keep warm.
- Now to assemble the cake: using a ladle as your measure, spoon just enough batter into the cake tin to cover the base – you’ll probably need to fill the ladle to about two-thirds.
- Use a pastry brush to spread the mixture evenly over the base of the tin, so it just covers the surface, then cook under the grill for 4 minutes, or until set and golden all over.
- Ladle another thin layer of batter on top, and return to the grill. Once golden, brush a thin layer of the softened marmalade over the cake – you want just enough for a thin glaze.
- Continue layering and grilling, glazing with marmalade every second or third layer, until the batter is used up – you should get 15 to 18 layers.
- Brush the top of the cake with a good layer of marmalade, then run a knife around the outside of the cake. Leave to cool, then cover with clingfilm and chill for a few hours, or overnight, to set.
- A couple of hours before you’re ready to serve, break the chocolate into pieces and melt with the remaining 50g butter in a heatproof bowl set over a small saucepan of simmering water. Once completely melted and glossy, stir through the rum, then set it aside for 10 minutes to cool.
- Remove the cake from the tin and set it on a serving plate. Pour on the chocolate sauce and use a spatula to spread it evenly over the top, letting it drizzle down the sides.
- Leave it to set slightly, then garnish with the toasted flaked almonds, before leaving it to cool completely. Serve with a big mug of tea or a festive sherry. This cake keeps really well in a tin for up to 2 days (not that it’ll be around that long!).
See details
BAUMKUCHEN | CHOCOLATE RECIPES | JAMIE OLIVER
This cake may take a little time to make, but it’s not especially difficult, and has a real wow-factor. It’s the number of cake layers that give it its distinctive pattern – in Germany they cook them on a spit, but we’ve gone for the easier option of a grill. The name means tree or log cake in German, because the inside looks like the grain of wood.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving
- Preheat the grill to medium-high, and grease and line the base of a 23cm springform cake tin.
- Roughly chop and place the marzipan and a little of the cream in the bowl of a standing mixer and beat using the paddle attachment until you have a thick paste. Gradually add the rest of the cream and continue to beat until you have a pale paste.
- Add 170g of the butter and beat until completely incorporated. Next add the sugar and beat again until the mixture is pale and creamy.
- Finally, separate and beat in the egg yolks one at a time (save the whites), then the vanilla extract. Finely grate in the orange zest.
- Sift the self-raising flour and cornflour into a bowl, mix together, then, using a large metal spoon, gradually fold into the cake batter.
- Whisk the egg whites to firm peaks, then fold into the batter with the large metal spoon, being careful not to knock out too much of the air.
- Spoon the marmalade into a small pan and melt over a low heat, add a splash of water if needed to loosen, and keep warm.
- Now to assemble the cake: using a ladle as your measure, spoon just enough batter into the cake tin to cover the base – you’ll probably need to fill the ladle to about two-thirds.
- Use a pastry brush to spread the mixture evenly over the base of the tin, so it just covers the surface, then cook under the grill for 4 minutes, or until set and golden all over.
- Ladle another thin layer of batter on top, and return to the grill. Once golden, brush a thin layer of the softened marmalade over the cake – you want just enough for a thin glaze.
- Continue layering and grilling, glazing with marmalade every second or third layer, until the batter is used up – you should get 15 to 18 layers.
- Brush the top of the cake with a good layer of marmalade, then run a knife around the outside of the cake. Leave to cool, then cover with clingfilm and chill for a few hours, or overnight, to set.
- A couple of hours before you’re ready to serve, break the chocolate into pieces and melt with the remaining 50g butter in a heatproof bowl set over a small saucepan of simmering water. Once completely melted and glossy, stir through the rum, then set it aside for 10 minutes to cool.
- Remove the cake from the tin and set it on a serving plate. Pour on the chocolate sauce and use a spatula to spread it evenly over the top, letting it drizzle down the sides.
- Leave it to set slightly, then garnish with the toasted flaked almonds, before leaving it to cool completely. Serve with a big mug of tea or a festive sherry. This cake keeps really well in a tin for up to 2 days (not that it’ll be around that long!).
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Cooking Channel serves up this Homemade Chocolate Wafer Cookies recipe plus many other recipes at CookingChannelTV.com
From cookingchanneltv.com
Reviews 5
Total Time 20 minutes
Category dessert
From cookingchanneltv.com
Reviews 5
Total Time 20 minutes
Category dessert
- Arrange on the baking sheets with about 1 1/2 inches between the cookies. Bake for 8 minutes and then rotate the trays back to front and switch from top and bottom racks. Bake for another 2 minutes or until they are dry looking and firm. Because the cookies are so dark, you can't go by color on these.
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SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES - NYT COO…
These wildly popular cookies were developed by Alison Roman for her cookbook, “Dining In: Highly Cookable Recipes.” “I’ve always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot),” she writes. “Too sweet, too soft, or with too much chocolate, there’s a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt — I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie.”
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 267 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 267 per serving
- Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.
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BEST EASY YULE LOG RECIPE - HOW TO MAKE A CHOCOLATE YULE ...
Yule log cakes can be intimidating to make, but Ree Drummond's amazing chocolate cake recipe is so easy to follow—and delicious too. Give it a try this Christmas!
From thepioneerwoman.com
Reviews 5
Total Time 4 hours
Category Christmas, winter, baking, dessert, snack
From thepioneerwoman.com
Reviews 5
Total Time 4 hours
Category Christmas, winter, baking, dessert, snack
- For the cake: Preheat the oven to 350˚. Butter a 12-by-17- inch rimmed baking sheet. Line with parchment paper, leaving an overhang on all sides. Butter the parchment. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until frothy. Add 1/4 cup granulated sugar and beat on high speed until stiff, glossy peaks form, about 2 minutes. Sift together the flour, cocoa powder and baking powder in a medium bowl. In a separate large bowl, combine the egg yolks, the remaining 1/2 cup sugar and the vanilla. Beat on high speed until thick and creamy, 3 to 4 minutes. Beat in the melted butter and coffee until combined. Add the flour mixture to the yolk mixture and beat on low speed until well combined. Fold a spoonful of the beaten egg whites into the batter until no streaks remain. Gently fold in the remaining egg whites until combined. Transfer the batter to the prepared pan, gently nudging the batter so it fills the corners. Give the pan a little shimmy to even it out. Bake until the top just starts to spring back when gently pressed, 10 to 12 minutes (the top might still feel a little tacky). Do not overbake or the cake will crack. Place a clean dish towel on a large wire rack. Dust with 2 tablespoons powdered sugar. While the cake is still hot, loosen the edges from the pan, then turn out the cake onto the towel; carefully remove the parchment. Dust the top with the remaining 2 tablespoons powdered sugar. Starting at one of the long sides, use the towel to tightly roll up the cake with the towel inside. Position the cake seam-side down and let cool about 1 hour. For the filling: Beat the cream cheese in a large bowl with a mixer on low speed until just smooth. Add the powdered sugar and beat until smooth, about 1 minute. Gradually beat in the heavy cream 1/4 cup at a time, making sure the mixture is smooth before adding more cream. Increase the speed to medium high and beat until stiff peaks form, 2 to 4 minutes. Add the vanilla and beat for a few more seconds, just to combine. Carefully unroll the cooled cake and spread evenly with the filling, leaving a 1/4- to 1/2-inch border on all sides. Re-roll the cake, using the towel to help you. Cover the cake roll with parchment paper and then tightly wrap in plastic wrap. Chill for at least 2 hours. Meanwhile, for the frosting: Put the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a saucepan, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let thicken at room temperature until spreadable, about 2 hours. Unwrap the cake on a cutting board. Cut off one-fourth of the cake on a sharp diagonal for the branch. Position the branch against the remaining cake roll on a platter. Cover the cake with the frosting using an offset spatula, then drag a fork through the frosting to create a bark-like texture. Garnish with rosemary sprigs and pomegranate seeds.
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From foodnetwork.com
Reviews 4.9
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Category dessert
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Reviews 4.9
Total Time 3 hours 10 minutes
Category dessert
Cuisine italian
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A delicious cake made to look like a wooden yule log, this is an old-school holiday dessert that never fails to get some “ooohs” and “ahhhs”—not to mention “mmms!” Also known as Bûche de Noël, our Yule Log Cake is the perfect centerpiece for any holiday table. Made with Betty Crocker™ cake mix and whipped frosting, this yule log cake recipe is more than a delicious dessert, it’s a fun activity and may even become your family’s new favorite holiday tradition.
From bettycrocker.com
Reviews 4
Total Time 2 hours 5 minutes
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From bettycrocker.com
Reviews 4
Total Time 2 hours 5 minutes
Calories 450 per serving
- Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.
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YULE LOG CAKE RECIPE - BETTYCROCKER.COM
A delicious cake made to look like a wooden yule log, this is an old-school holiday dessert that never fails to get some “ooohs” and “ahhhs”—not to mention “mmms!” Also known as Bûche de Noël, our Yule Log Cake is the perfect centerpiece for any holiday table. Made with Betty Crocker™ cake mix and whipped frosting, this yule log cake recipe is more than a delicious dessert, it’s a fun activity and may even become your family’s new favorite holiday tradition.
From bettycrocker.com
Reviews 4
Total Time 2 hours 5 minutes
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From bettycrocker.com
Reviews 4
Total Time 2 hours 5 minutes
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- Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.
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