A chocolate hazelnut Yule log is the epitome of festive indulgence—a dessert that combines the richness of chocolate, the warmth of roasted hazelnuts, and the elegance of a traditional holiday cake. Known in French as “bûche de Noël,” this dessert has become a symbol of Christmas celebrations, representing warmth, family, and the joy of sharing something beautiful and delicious. The combination of a soft chocolate sponge, a silky hazelnut praline cream, and a glossy ganache glaze creates a dessert that is both visually stunning and irresistibly flavorful. Each bite offers a perfect balance of textures: the lightness of the sponge, the creaminess of the filling, and the smoothness of the chocolate coating.
The Essence of the Yule Log
The Yule log is more than just a cake—it’s a celebration of craftsmanship and tradition. Originating in 19th-century France, it was inspired by the ancient custom of burning a wooden log during the winter solstice to bring warmth and good fortune. Over time, the tradition evolved into a dessert that mimics the look of a log, complete with bark-like textures and festive decorations. The chocolate hazelnut version is one of the most beloved variations, combining the deep flavor of cocoa with the nutty sweetness of hazelnuts. The result is a dessert that feels both nostalgic and luxurious, perfect for holiday gatherings.
The Harmony of Chocolate and Hazelnut
Chocolate and hazelnut are a timeless pairing, celebrated for their complementary flavors. The bitterness of dark chocolate enhances the roasted, caramelized notes of hazelnuts, creating a balance that’s rich but not overwhelming. In this Yule log, the hazelnut flavor comes from praline paste—a smooth blend of caramelized sugar and roasted hazelnuts—folded into a light cream filling. The chocolate sponge provides a soft, airy base, while the ganache glaze adds a glossy, decadent finish. Together, they create a dessert that’s indulgent yet refined, perfect for the festive season.
The Role of Praline
Praline is the heart of this Yule log’s flavor. Made by caramelizing sugar and blending it with roasted hazelnuts, praline paste has a deep, nutty sweetness that enhances the chocolate’s richness. It adds both flavor and texture to the cream filling, giving it a luxurious, melt-in-the-mouth quality. High-quality praline paste is essential for achieving the perfect balance of sweetness and nuttiness. It can be made at home or purchased from specialty stores, but the key is to use one with a high nut content and a smooth consistency.
Choosing the Right Ingredients
Every component of this Yule log contributes to its success.
Flour
Use cake flour for a light, tender sponge. It has a lower protein content, which helps create a soft texture.
Cocoa Powder
Choose high-quality unsweetened cocoa powder for a deep, rich chocolate flavor. Dutch-processed cocoa gives a darker color and smoother taste.
Eggs
Eggs provide structure and volume. Room-temperature eggs whip better and help create a fluffy sponge.
Sugar
Fine caster sugar dissolves easily and stabilizes the whipped eggs.
Hazelnuts
Use roasted hazelnuts for the praline paste and decoration. Their natural oils and aroma enhance the dessert’s depth.
Chocolate
Dark chocolate with at least 70% cocoa solids gives the ganache a rich, intense flavor.
Cream
Heavy cream adds smoothness and richness to both the filling and the ganache.
Butter
Butter adds flavor and helps stabilize the ganache glaze.
Ingredients for 8–10 Servings
For the Chocolate Sponge
- 4 large eggs, separated
- 100 g (½ cup) caster sugar
- 60 g (½ cup) cake flour
- 30 g (¼ cup) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- A pinch of salt
the Hazelnut Praline Cream
- 200 g (¾ cup) hazelnut praline paste
- 150 g (⅔ cup) unsalted butter, softened
- 100 ml (½ cup) heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
For the Chocolate Ganache Glaze
- 200 g (7 oz) dark chocolate (70% cocoa), finely chopped
- 200 ml (¾ cup) heavy cream
- 1 tablespoon unsalted butter
Decoration
- Crushed roasted hazelnuts
- Chocolate curls or shavings
- Cocoa powder for dusting
- Gold leaf or edible glitter (optional)
Preparing the Chocolate Sponge
- Preheat the oven: Set the oven to 180°C (350°F). Line a 30 x 40 cm (12 x 16 inch) baking tray with parchment paper.
- Whip the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add half the sugar and continue beating until glossy and firm.
- Whip the yolks: In another bowl, beat the egg yolks with the remaining sugar and vanilla extract until pale and thick.
- Combine: Sift the flour and cocoa powder together, then gently fold into the yolk mixture.
- Add the whites: Fold the whipped egg whites into the batter in three additions, using a spatula to keep the mixture airy.
- Bake: Spread the batter evenly on the prepared tray and bake for 10–12 minutes, or until springy to the touch.
- Roll while warm: Turn the sponge out onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper, then roll the sponge gently with the towel from the short side. Let it cool completely in this shape to prevent cracking.
Preparing the Hazelnut Praline Cream
- Beat the butter: In a bowl, beat the softened butter until creamy and pale.
- Add the praline paste: Mix in the hazelnut praline paste and beat until smooth and well combined.
- Add the cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the praline mixture until smooth and fluffy.
- Chill: Refrigerate for 20–30 minutes to firm up slightly before spreading.
Assembling the Yule Log
- Unroll the sponge: Carefully unroll the cooled sponge. It should be flexible and not crack.
- Spread the cream: Evenly spread the hazelnut praline cream over the surface, leaving a small border around the edges.
- Roll again: Gently roll the sponge back up, this time without the towel, keeping it tight but not compressed.
- Chill: Wrap the roulade in parchment paper and refrigerate for at least 1 hour to set.
Preparing the Chocolate Ganache Glaze
- Heat the cream: In a small saucepan, heat the cream over medium heat until just simmering. Do not boil.
- Add the chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over it and let sit for 2 minutes to melt the chocolate.
- Stir until smooth: Gently whisk until the mixture is smooth and glossy. Add the butter and stir until fully incorporated.
- Cool slightly: Let the ganache cool until it thickens to a pourable consistency.
Glazing and Decorating the Yule Log
- Prepare the log: Place the chilled roulade on a wire rack set over a tray to catch excess glaze.
- Pour the ganache: Pour the ganache evenly over the log, letting it drip down the sides. Use a spatula to smooth the surface if needed.
- Decorate: Sprinkle with crushed hazelnuts, chocolate curls, or cocoa powder. For a festive touch, add gold leaf or edible glitter.
- Chill before serving: Refrigerate for at least 1 hour to allow the glaze to set.
The Perfect Texture and Flavor
The chocolate sponge should be light, moist, and flexible, with a deep cocoa flavor that complements the hazelnut praline cream. The cream should be smooth, rich, and nutty, with a balance of sweetness and roasted depth. The ganache glaze adds a final layer of luxury, coating the log in a glossy, velvety finish. Together, these elements create a dessert that’s both indulgent and balanced, with layers of flavor and texture that unfold beautifully with each bite.
Variations and Add-Ins
- With coffee: Add a teaspoon of espresso powder to the sponge or ganache for a mocha twist.
- With liqueur: Brush the sponge with hazelnut or coffee liqueur before filling for extra depth.
- With fruit: Add a layer of raspberry or orange compote inside for a fruity contrast.
- With white chocolate: Replace the dark chocolate ganache with white chocolate for a sweeter version.
- With crunch: Add crushed praline or wafer pieces to the filling for texture.
- With glaze design: Use a fork to create bark-like lines on the ganache for a traditional Yule log look.
Tips for Success
- Roll while warm: Rolling the sponge while it’s still warm prevents cracks.
- Use room-temperature eggs: They whip better and create more volume.
- Don’t overbake: The sponge should stay soft and pliable.
- Chill before glazing: A cold roulade helps the ganache set evenly.
- Use high-quality chocolate: It makes a big difference in flavor and texture.
- Slice with a hot knife: For clean slices, dip the knife in hot water and wipe between cuts.
Presentation Ideas
- Classic style: Decorate with powdered sugar and chocolate curls for a snowy effect.
- Elegant look: Add gold leaf and roasted hazelnuts for a luxurious finish.
- Rustic charm: Create bark-like textures on the ganache and add meringue mushrooms.
- Modern plating: Serve slices with a drizzle of praline sauce and a quenelle of whipped cream.
Pairing Suggestions
The rich, nutty flavors of this Yule log pair beautifully with warm or aromatic beverages:
- Coffee: Espresso or cappuccino enhances the praline’s roasted notes.
- Tea: Black tea or roasted oolong complements the chocolate.
- Wine: A sweet dessert wine like port or a nutty sherry pairs perfectly.
- Non-alcoholic: Try hazelnut hot chocolate or spiced chai for a cozy pairing.
Nutritional Information (per serving)
- Calories: 450 kcal
- Protein: 7 g
- Fat: 30 g
- Carbohydrates: 38 g
- Fiber: 3 g
Storing and Serving
The Yule log can be stored in the refrigerator for up to 3 days, covered to prevent drying. For the best texture, let it sit at room temperature for 15–20 minutes before serving. It can also be frozen (without glaze) for up to 1 month; thaw overnight in the refrigerator before glazing and decorating.
The Flavor Experience
Every slice of this chocolate hazelnut Yule log offers a perfect balance of textures and flavors. The sponge is soft and airy, the praline cream is smooth and nutty, and the ganache adds a glossy, velvety finish. The roasted hazelnuts bring a subtle crunch, while the chocolate provides depth and richness. The aroma of cocoa and caramelized nuts fills the air, creating a sense of warmth and celebration. It’s a dessert that feels both nostalgic and luxurious, evoking the spirit of the holidays in every bite.
Making It for Special Occasions
This Yule log is the ultimate centerpiece for Christmas or New Year’s celebrations. Its elegant appearance and sophisticated flavor make it a showstopper on any dessert table. For a festive touch, decorate with sugared cranberries, rosemary sprigs, or edible gold dust. It’s also perfect for winter gatherings, where its rich, comforting flavors bring warmth and joy to the season.
Common Mistakes to Avoid
- Overbaking the sponge: It can become dry and crack when rolled.
- Using cold eggs: They won’t whip properly, resulting in a dense sponge.
- Overmixing the batter: This can deflate the air and make the cake heavy.
- Filling while warm: The cream can melt and ooze out.
- Skipping the chilling step: The roulade needs time to set for clean slices.
A Dessert for Every Season
While traditionally served at Christmas, this chocolate hazelnut Yule log is delicious year-round. In winter, it’s rich and comforting; in spring, it can be lightened with fruit; in autumn, it pairs beautifully with coffee or caramel flavors. Its timeless combination of chocolate and hazelnut makes it a versatile dessert for any celebration.
The Joy of Homemade Baking
Making a chocolate hazelnut Yule log at home is a rewarding experience that combines creativity and tradition. The process—whipping eggs, folding cocoa, spreading cream, and glazing with ganache—is both delicate and satisfying. The aroma of chocolate and roasted nuts fills the kitchen, and the final result is a dessert that looks as stunning as it tastes. It’s a reminder that homemade baking can transform simple ingredients into something extraordinary, bringing joy to both the baker and those who share it.
Conclusion
The chocolate hazelnut Yule log is a masterpiece of festive baking. The soft chocolate sponge, the silky hazelnut praline cream, and the glossy ganache glaze come together to create a dessert that’s rich, elegant, and unforgettable. Each bite offers a harmony of sweetness, nuttiness, and creaminess that delights the senses. Whether served at a holiday feast or enjoyed as a special treat, this Yule log captures the essence of celebration—warmth, indulgence, and the joy of sharing something truly special. It’s a timeless dessert that brings beauty and flavor to every festive table.
