Scrumptious yule log | Jamie Oliver recipes (2024)

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Scrumptious yule log

Chocolate hazelnut spread, maraschino cherries & a sweet creamy filling

Scrumptious yule log | Jamie Oliver recipes (2)

Chocolate hazelnut spread, maraschino cherries & a sweet creamy filling

“This indulgent and delicious triple chocolate yule log is filled with an amazing chocolate hazelnut spread and whipped cream, then topped with a luxurious chocolate buttercream. If you’re looking for an edible gift you can give friends and family, nothing says 'I love you' like this epic cake. ”

Serves 16

Cooks In45 minutes plus setting time

DifficultyNot too tricky

ChristmasBaking

Nutrition per serving
  • Calories 458 23%

  • Fat 34.2g 49%

  • Saturates 16.9g 85%

  • Sugars 30.2g 34%

  • Salt 0.3g 5%

  • Protein 5.3g 11%

  • Carbs 34.5g 13%

  • Fibre 1g -

Of an adult's reference intake

Scrumptious yule log | Jamie Oliver recipes (3)

Recipe From

Jamie: Keep Cooking at Christmas

By Jamie Oliver

Tap For Method

Ingredients

  • SPONGE
  • 4 large free-range eggs
  • 75 g icing sugar
  • 75 g self-raising flour
  • 2 tablespoons quality cocoa powder
  • 2 teaspoons vanilla bean paste
  • CHOCOLATE SPREAD
  • 350 g blanched hazelnuts
  • 350 g quality dark chocolate , (70%)
  • 100 g unsalted butter
  • BUTTERCREAM
  • 150 g quality dark chocolate , (70%)
  • 150 g unsalted butter , (at room temperature)
  • 150 g icing sugar
  • FILLING
  • 300 ml double cream
  • 1 tablespoon icing sugar
  • 10 maraschino cherries , plus a tablespoon of juice from the jar
  • 1 clementine
  • TOPPING
  • icing sugar
  • desiccated coconut

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Scrumptious yule log | Jamie Oliver recipes (4)

Recipe From

Jamie: Keep Cooking at Christmas

By Jamie Oliver

Tap For Ingredients

Method

  1. Preheat the oven to 180°C/350°F/gas 4, and line a 25cm x 35cm baking tray with greaseproof paper.
  2. To make the sponge, first separate the eggs. Then, using 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.
  3. Spoon the batter into the lined tray, then gently and evenly spread it out. Scatter the hazelnuts on a separate tray and bake both for 8 to 10 minutes, or until the sponge is just cooked through and springy to the touch.
  4. While it’s still hot and soft, turn out the sponge onto a large sheet of greaseproof paper (35cm x 45cm) on a flat surface. Peel off and discard the baked piece of greaseproof. With one of the longest sides in front of you, fold over 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.
  5. Meanwhile, melt the chocolate and butter for the hazelnut spread with a big pinch of sea salt in a heatproof bowl set over a pan of simmering water.
  6. Once cool, blitz most of the toasted hazelnuts to a completely smooth paste, then mix into the melted chocolate and butter. Put one half of the mixture into a jar for another day (see tip), pour the remainder into a tin or bowl, then pop both into the fridge for 2 hours to set.
  7. For the filling, whisk the cream and icing sugar to soft peaks. To assemble, unroll the sponge so it’s flat, removing the paper. Spread the hazelnut chocolate spread all over and up to the edges, then repeat with the cream. Along one long edge, dot on the cherries and drizzle over a tablespoon of the juices from the jar, then grate on the clementine zest. Re-roll the sponge and pop into the fridge.
  8. 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 cooled melted chocolate.
  9. 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. Blitz up the reserved hazelnuts and dust them on top, along with some desiccated coconut, then decorate with plastic Bambi figures, whatever you like – go to town!

Tips

If you want to get ahead, you can make the sponge a day or two in advance and keep it in an air-tight container until you’re ready to decorate. Once assembled, it will keep fresh for up to 2 days – best stored in the fridge.

If you’re planning to give this as a gift, please advise the lucky recipient to keep it in an air-tight container in the fridge until needed for maximum freshness.

You can use the hazelnut chocolate spread to make truffles. Simply scoop a spoonful of the cold hazelnut mixture and roll it in desiccated coconut, cocoa powder, crushed nuts, your favourite blitzed chocolate bar – or anything else you fancy. Decorate with melted white chocolate drizzled on with a co*cktail stick, if you like. Then package up in pretty tins and give to lucky friends or family. Or, for an even easier idea, simply gift the jar to someone you love.

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Scrumptious yule log | Jamie Oliver recipes (9)

Recipe From

Jamie: Keep Cooking at Christmas

By Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Scrumptious yule log | Jamie Oliver recipes (2024)

FAQs

How do you make Jamie Oliver's ganache? ›

To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat. Add a pinch of sea salt, snap in the chocolate and stir until melted, thickened and smooth, then remove from the heat and leave to one side.

What is a bakery Yule log? ›

The Yule log cake is a rolled Genoise sponge cake, filled with buttercream and decorated with chocolate frosting or ganache, which is combed with a fork to create a bark-like texture.

Do Aldi sell Yule logs? ›

Specially Selected Hand Finished Belgian Chocolate Yule Log 815g | ALDI.

What are the three types of ganache? ›

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

What is the Celtic Yule log? ›

​The ancient Irish version of the Yule log (or “Bloc na Nollaig”) tradition took a more literal form: it was originally an entire tree chopped down, trimmed into a log, and brought into the house. But these weren't what we think of as Christmas trees!

What is in a traditional Yule log? ›

Traditional Yule Log Recipe

Made from a heavenly mix of light chocolate sponge, filled with chocolate cream and covered with a thick coating of chocolate buttercream icing, especially scrolled to resemble the patterns of tree bark, then often dusted with icing sugar for a snowy effect.

Who has the best Yule log? ›

Morrisons The Best Christmas Yule Log 470g

Morrisons' entry impressed the panel with its simple yet effective design, complete with rose gold chocolate swirls. The sponge proved a touch dry at times, but overall delivered a super sweet milk chocolate flavour.

What is the difference between a Yule log and a Swiss roll? ›

While both desserts feature a thin layer of cake and fluffy filling rolled into a log, the difference between a yule log and a Swiss roll is how the two are decorated. Swiss rolls are typically kept plain while yule logs are cut, frosted, and adorned to look like, well, logs!

Does Hallmark have Yule log? ›

Watch the full 2019 Yule Log! Happy the Cat, Happy the Dog, and adorable adoptable kittens and puppies relax in front of a beautiful roaring fireplace complimented by… traditional holiday tunes.

How to make dream ice cream? ›

To make Dream Ice Cream, gather these three vital ingredients and throw them into the pot; Dreamlight Fruit, Slush Ice, and Milk. The first two are connected to some characters' Friendship Quests in Disney Dreamlight Valley, so players might need to increase their Friendship level before attempting to make this recipe.

How do I make Minnie's gingerbread cookies? ›

The ingredients to make Minnie's Gingerbread Cookies are wheat and ginger. Even if it's not too difficult to make and even if it doesn't restore too much energy, this is meant to be a festive recipe to put players in the mood for this seasonal cheer and it has proven to do just that.

How big is a Yule log? ›

A log about 14 – 18” long.

What is the basic formula for ganache? ›

The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set. Ganache may be made thicker by adding a higher percentage of chocolate.

How do you make Gordon Ramsay's chocolate ganache? ›

Meanwhile, make the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water for 7–8 minutes, stirring to combine once melted. (Taste and add a little sugar if you prefer a sweeter ganache.)

How do I get my ganache to harden? ›

If you want to harden it so you can handle it, and them have t soften again, you can chill it for about 30 minutes. If you want to make a ganache that is harder at room temperature, you can reduce the amount of cream used to melt the chocolate.

Why do you boil cream for ganache? ›

Cream is boiled to pasteurise it and also to boil off some of the water. Water activity in any food stuff will make for moulding. I haven't heard of anyone having problems with ganache made in the microwave, I believe that's the way Paul makes it.

References

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