This year, instead of keeping dessert in the kitchen until it’s ready to serve, use one as your centerpiece!
Yule logs, or Buche de Noel, are traditionally served at Christmas time. Garnish the platter with pine branches, pine cones, marzipan mushrooms, or other woodland decorations. This recipe is a little complicated, but the best ones are worth it!


Prep time: 2 Hours
Cook time: 1 Hour
Total time:


For the Filling:

1 envelope (1/4 ounce) plain unflavored gelatin

2 tablespoons raspberry liqueur

1 package (10 ounces) frozen raspberries, thawed

1/3 cup seedless raspberry jam

1 cup heavy cream

1/4 cup sugar

2 Tablespoons cold water

For the Cake:

Softened butter for pan

All-purpose flour for pan

1/4 cup confectioners’ sugar

3 large eggs

3 large egg yolks

1 ½ teaspoon vanilla extract

1/8 teaspoon salt

½ cup sugar

1/3 cup cake flour, sifted

1/3 cup cornstarch

¼ cup unsweetened cocoa powder

For the Chocolate Glaze:

4 ounces bittersweet chocolate, melted

5 tablespoons unsalted butter

2 tablespoons honey


Make the Cake: Preheat the oven to 350°F. Butter a 10 x 15-inch jellyroll pan. Line with wax paper; butter and flour the paper. Place a large kitchen towel on a work surface; dust with the confectioners’ sugar.

In a large metal bowl (or the bowl of a stand mixer), whisk together the while eggs, egg yolks, vanilla, and salt until combined. Gradually whisk in the granulated sugar. Place the bowl over, not in, a pan of simmering water and whisk (by hand) until the mixture is warm ( about 115F on an instant-read thermometer.)

Transfer the bowl to the electric mixer fitted with the whisk attachment and beat on medium speed for 4 minutes, or until thick, light in color, and about tripled in volume

In a small bowl, combine the flour, cornstarch, and cocoa powder. With a strainer, sift one-third of the flour mixture over the egg mixture and gently fold it in by hand. Repeat two more times.

Scrape the mixture into the jelly-roll pan and, with a small offset spatula, evenly spread the batter in the pan. Bake for 9 to 10 minutes, or until the 10p springs back when lightly touched. Immediately turn the cake onto the kitchen towel and carefully peel off the waxed paper. Starting at one short end, roll up the cake and towel together. Let cool on a wire rack.

Make the Filling: In a small bowl, combine the liqueur and 2 tablespoons of cold water. Sprinkle the gelatin over and let stand 5 minutes until softened. In a food processor puree the raspberries and jam; strain, discarding seeds. Place in a small saucepan and heat over low. Add the gelatin, stirring until melted. Cool to room temperature.

With an electric mixer beat the cream and sugar to stiff peaks. Fold in the raspberry mixture. Refrigerate, whisking occasionally, for about 30 minutes or until it’s beginning to set up but still spreadable.

Unroll the cake and spread the raspberry mixture over the cake, leaving a 2-inch border all around. Starting at one short end, roll the cake up jelly-roll fashion.

Make the Chocolate Glaze: In a small saucepan, combine the chocolate, butter and honey and cook over low heat until melted, stirring until smooth. Scrape into a bowl and let cool until of a spreading consistency.

To Assemble the Cake: Cut off about 1½ inches from each end of the cake on a shallow angle and set the pieces aside. Spread the glaze on the cake. Place the reserved pieces of cake on the top of the “log,” angled side down and spread with the glaze. Refrigerate until set. Dust with confectioners’ sugar, if desired.

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