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Yule Log Roulade (Bûche de Noël) with Chestnut-Coffee Filling

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Delight your holiday gatherings with this stunning Yule log roulade, featuring a soft chocolate sponge cake rolled around a luscious chestnut-coffee filling. This impressive dessert not only captivates the eye but also tantalizes the taste buds, making every slice a celebration of festive flavors. Perfect for sharing with loved ones, this recipe is sure to become a cherished tradition!

Ingredients

Scale
  • 4 large eggs (room temperature)
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour (sifted)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup cooked and peeled chestnuts (finely chopped)
  • 1/2 cup strong brewed coffee (cooled)
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar (for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
  2. In a mixing bowl, beat eggs and granulated sugar until thick and pale.
  3. Gently fold in cocoa powder, flour, baking powder, and salt until just combined.
  4. Pour batter into the prepared pan, spreading evenly. Bake for 12-15 minutes or until it springs back when touched lightly.
  5. Once baked, cool slightly before inverting onto powdered sugar-dusted parchment paper. Carefully peel off the bottom parchment.
  6. For the filling, whip heavy cream to soft peaks; fold in chestnuts, powdered sugar, brewed coffee, and vanilla extract.
  7. Spread filling over cooled cake layer and roll tightly using parchment paper as a guide.
  8. Chill in the refrigerator for one hour before slicing and serving.

Nutrition

Keywords: Use fresh chestnuts for optimal flavor; avoid canned purée if possible. Ensure cream is perfectly whipped to maintain its texture. Roll the cake gently but firmly to prevent cracking.

Find it online: https://flavorsecret.com/irresistible-yule-log-roulade-with-chestnut-coffee-filling/