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- 4 large eggs - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/3 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted - 1 cup heavy cream - 1 cup dark chocolate, chopped (at least 60% cocoa) - 1/2 cup caramel sauce - 1/2 cup crushed praline pecans (store-bought or homemade) - Powdered sugar for dusting - Fresh mint leaves for garnish - Extra chocolate shavings for decoration - For a gluten-free option, use a gluten-free all-purpose flour blend. - Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) for a vegan version. - Use coconut cream instead of heavy cream for a dairy-free alternative. - If you want a nut-free dessert, skip the praline pecans and use crushed cookies instead. This list of ingredients keeps things simple, yet each adds to the rich flavor of the Yule log. The substitutions allow you to adapt this recipe to suit various dietary needs. Enjoy experimenting! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Grab a 15x10 inch jelly roll pan. Line it with parchment paper and lightly grease the paper. This step helps with easy removal later. In a large bowl, beat together 4 large eggs and 1 cup of granulated sugar. Use an electric mixer on high speed. Mix for about 5 to 7 minutes until the mixture is thick and pale. Then, stir in 1 teaspoon of vanilla extract. In another bowl, sift together 1 cup of all-purpose flour, 1/3 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add the dry mix to the egg mixture. Fold gently with a spatula. This helps keep the cake light. Next, fold in 1/2 cup of melted unsalted butter until the batter is smooth. Pour the batter into your prepared pan. Spread it evenly with a spatula. Bake for 12 to 15 minutes. The cake should spring back when pressed gently. Once baked, prepare a clean kitchen towel. Generously dust it with powdered sugar. When the cake is done, invert it onto the towel. Carefully peel away the parchment paper. Roll the cake up tightly in the towel from one end. Let it cool completely while it stays rolled up. While the cake cools, make the chocolate filling. Heat 1 cup of heavy cream in a saucepan over medium heat. Heat it until it just begins to simmer, then take it off the heat. Add 1 cup of chopped dark chocolate. Stir until it melts and is smooth. Allow the mixture to cool slightly. Whisk until it holds soft peaks. Once the cake is cool, gently unroll it. Spread the chocolate ganache evenly over the cake. Leave a small border around the edges. Drizzle 1/2 cup of caramel sauce over the ganache. Then, sprinkle 1/2 cup of crushed praline pecans on top for texture. Carefully roll the cake back up, this time without the towel. Make sure to roll it tightly. Place the seam-side down on a serving platter. For the final touch, reheat any leftover ganache until it is pourable. Pour it generously over the Yule log, allowing it to cascade down the sides. Sprinkle more crushed praline pecans on top, then dust with powdered sugar. This gives the log a snowy look. When making a Chocolate Praline Yule Log, avoid overmixing the batter. Overmixing can lead to a tough cake. Also, ensure your oven is preheated. A cold oven can cause uneven baking. Remember to roll the cake while it is warm. This helps it hold its shape better. For a light and airy cake, beat the eggs and sugar well. This step is key to achieving volume. Use a fine sieve to sift the dry ingredients. This ensures no lumps remain in your batter. When folding in the melted butter, do it gently. This keeps your batter from deflating. To present your Yule log beautifully, use a rustic wooden board. Drizzle extra ganache over the top for a glossy finish. Sprinkle crushed praline pecans for texture and flair. Dust the log with powdered sugar to mimic fresh snow. Add fresh mint leaves for a pop of color. These small touches make your dessert shine at any holiday gathering! Pro Tips Use Room Temperature Eggs: For better volume and texture, ensure your eggs are at room temperature before whipping them with sugar. This helps to incorporate more air into the batter, resulting in a fluffier cake. Don’t Overmix the Batter: When combining your dry ingredients with the egg mixture, fold gently until just combined. Overmixing can lead to a dense cake, so be careful to maintain the lightness. Chill the Ganache: After preparing the chocolate ganache, let it cool slightly before spreading it on the cake. A thicker ganache will create a more defined layer and will be easier to roll without spilling out. Perfectly Dust with Powdered Sugar: To achieve a snowy effect, use a fine mesh sieve to dust powdered sugar over the Yule log. This technique creates an even distribution and a beautiful presentation. {{image_4}} You can make this Yule log even more special. Try adding different fillings. For a fruity twist, use raspberry jam or lemon curd. Nut butter can also add a nice touch. Spread almond or hazelnut butter for a richer taste. When it comes to toppings, think outside the box. Add fresh berries, candied citrus, or even a drizzle of white chocolate. These changes can make your dessert unique and fun. Many people want options that fit their diets. To make this dessert gluten-free, swap in a gluten-free flour blend. Be sure to check that the cocoa powder is also gluten-free. For a vegan version, use flax eggs instead of real eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Replace the heavy cream with coconut cream and use dairy-free chocolate. These swaps keep the treat tasty for everyone! You can easily boost the flavor of your Yule log. Add spices like cinnamon or nutmeg for warmth. Just a pinch can change the whole dessert. You might also want to try flavor extracts. A few drops of almond or orange extract will give your log a new vibe. Mix in some coffee for a mocha touch. These small changes can make your Yule log even more delightful! Once you finish enjoying your Chocolate Praline Yule Log, store the leftovers. Wrap the log tightly in plastic wrap. This keeps the cake moist and fresh. You can also place it in an airtight container. Store it in the fridge for up to four days. If you want to keep it longer, consider freezing. To freeze your Yule Log, wrap it well in plastic wrap. Then, place it in a freezer bag. Remove as much air as possible to prevent freezer burn. You can freeze it for up to two months. When you’re ready to enjoy it, thaw the log in the fridge overnight. If you want to serve the Yule Log warm, you can gently reheat it. Preheat your oven to 300°F (150°C). Place the log on a baking sheet. Heat it for about 10 minutes, just until warm. Avoid overheating to keep the cake's texture. Serve it with a drizzle of fresh ganache for a delightful taste. It takes about two hours to make this dessert. This includes 30 minutes for prep and about 1.5 hours for baking and cooling. It’s a fun task that will reward you with a stunning treat! Yes! You can make this Yule log ahead of time. I recommend making it one day before serving. Just store it in the fridge, covered with plastic wrap. This will let the flavors meld nicely. To slice your Yule log, use a sharp, serrated knife. Warm the knife under hot water, then dry it off. This helps the knife glide through nicely. Make clean cuts with gentle pressure to avoid tearing. This blog post covered how to make a delicious Chocolate Praline Yule Log. I shared the key ingredients, step-by-step instructions, and helpful tips. You can customize your log with various fillings and dietary options. Remember to avoid common mistakes and consider presentation for a stunning look. Storage tips ensure your Yule Log stays fresh. Making this dessert can be fun and rewarding. Enjoy your baking journey and impress your friends and family with this delightful treat!

Chocolate Praline Yule Log

A festive chocolate yule log filled with rich chocolate ganache and topped with caramel and praline pecans.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 third cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 half teaspoon salt
  • 1 half cup unsalted butter, melted
  • 1 cup heavy cream
  • 1 cup dark chocolate, chopped
  • 1 half cup caramel sauce
  • 1 half cup crushed praline pecans
  • for dusting powdered sugar

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 15x10 inch jelly roll pan by lining it with parchment paper, ensuring to lightly grease the paper for easy removal later.
  • In a large mixing bowl, use an electric mixer on high speed to vigorously beat the eggs and granulated sugar together until the mixture becomes thick and pale, which should take about 5 to 7 minutes. Once achieved, stir in the vanilla extract until evenly combined.
  • In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually incorporate these dry ingredients into the egg mixture, folding gently with a spatula until just blended—do not overmix to maintain a light texture.
  • Carefully fold in the melted unsalted butter until the batter appears silky and smooth; take care not to overwork the batter.
  • Pour the batter into the prepared jelly roll pan, spreading it out evenly with a spatula. Bake for 12-15 minutes, or until the surface of the cake springs back when gently pressed in the center.
  • As the cake bakes, prepare a clean kitchen towel by dusting it generously with powdered sugar. Once the cake is fully baked, promptly invert it onto the prepared towel, carefully peeling away the parchment paper. Roll the cake up tightly in the towel from one of the shorter ends. Allow it to cool completely while rolled up in the towel to maintain its shape.
  • To make the chocolate filling, heat the heavy cream over medium heat in a saucepan until it just begins to simmer, then remove it from the heat. Add the chopped dark chocolate and stir until it melts and the mixture is smooth. Allow it to cool slightly and then whisk until it holds soft peaks.
  • Once the cake has cooled, gently unroll it. Evenly spread the chocolate ganache over the surface of the cake, taking care to leave a small border around the edges. Drizzle caramel sauce over the ganache, followed by an even sprinkle of crushed praline pecans for added texture and flavor.
  • Carefully roll the cake back up, this time without the towel, ensuring to roll it tightly. Place the seam-side down on a serving platter for presentation.
  • For the final touch, gently reheat any leftover ganache until it is pourable, then pour it generously over the Yule log, letting it cascade down the sides for a beautifully draped effect.
  • To finish your creation, sprinkle additional crushed praline pecans on top and dust the entire log with powdered sugar to evoke a wintry, snowy appearance.

Notes

Present on a rustic wooden board or decorative platter, garnished with mint leaves or additional praline pecans.
Keyword chocolate, holiday dessert, yule log