Get ready to dazzle your guests with this Raspberry Chocolate Yule Log, a dessert that perfectly blends the rich flavors of chocolate with the fresh zing of raspberries. This Raspberry Chocolate Yule Log is not only quick to prepare but also impressively elegant, ensuring it becomes the stunning centerpiece of your festive celebrations. Whether you’re a seasoned baker or a novice, this recipe promises to deliver a sweet, tart, and oh-so-chocolatey experience that’s sure to be the highlight of your holiday fare.

Ingredients

6 large eggs, separated
1 cup granulated sugar, divided

1/2 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder

1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup milk

Filling:
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
Ganache:
- 3/4 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- Fresh raspberries for garnish
- Icing sugar for dusting

Directions

Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, beat egg yolks and 1/2 cup sugar until light and fluffy. In another bowl, sift together flour, cocoa powder, baking powder, and salt.

In a third bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form.
Fold the egg yolk mixture into the egg whites. Gently fold in the dry ingredients. Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes or until the cake springs back when touched.

Immediately turn out onto a clean kitchen towel dusted with confectioners’ sugar. Roll up cake and towel together, starting with the narrow end. Cool on a wire rack.
For the filling, whip heavy cream with confectioners’ sugar and vanilla until stiff peaks form. Unroll the cake and spread with raspberry jam, then the whipped cream. Roll up again without the towel.
For the ganache, heat cream until it begins to simmer, then pour over chocolate. Let sit for 1 minute, then stir until smooth. Cool slightly.

Pour ganache over the rolled cake. Use a fork to create bark-like ridges. Chill until set. Garnish with fresh raspberries and dust with icing sugar before serving.

Notes

Serving Suggestions: Serve as a dessert centerpiece during holiday meals or festive gatherings. Pair with a dollop of whipped cream or a scoop of vanilla ice cream to balance the rich chocolate flavor.
Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. Best enjoyed when slightly chilled to maintain the ganache’s texture.

Variations: Substitute raspberry jam with strawberry or cherry jam for a twist on the traditional flavor. Dark chocolate can also be used for a more intense ganache.

Nutritional Breakdown (per serving)

Calories: 590 kcal
Carbohydrates: 45 g

Protein: 6 g
Fat: 42 g
- Saturated Fat: 25 g
- Polyunsaturated Fat: 1.5 g
- Monounsaturated Fat: 15 g
- Trans Fat: 0.1 g

Cholesterol: 170 mg
Sodium: 200 mg
Potassium: 230 mg

Fiber: 2 g
Sugar: 35 g
Vitamin A: 15% DV

Vitamin C: 4% DV
Calcium: 6% DV
Iron: 8% DV

Health Benefits

The ganache’s cocoa offers antioxidants, while the raspberries provide vitamin C and fiber, supporting heart health and digestive wellness. Despite its indulgence, this dessert contributes beneficial nutrients, making it a joyous yet mindful choice for special occasions.

FAQs

Can I make this recipe gluten-free? Yes, substitute the all-purpose flour with your favorite gluten-free blend.
Can the yule log be frozen? Yes, wrap it tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving.

What can I use if I don’t have a jelly roll pan? A similar-sized baking sheet with edges works, but ensure it’s well-greased and lined with parchment for easy release.
How can I ensure the cake doesn’t crack when rolling? Rolling the cake while it’s still warm from the oven helps prevent cracking. Ensure it’s not overbaked and roll gently.