Save A cozy, festive dessert board inspired by a yule log and winter treats, featuring a rich chocolate roulade, assorted seasonal accompaniments, and warming flavors perfect for sharing around the fireplace.
This dessert board has become a favorite at our holiday gatherings. I love how the chocolate roulade pairs with the variety of accompaniments, creating a delightful experience every time.
Ingredients
- Chocolate Roulade (Log Cake): 4 large eggs, separated, 120 g (1/2 cup + 2 tbsp) granulated sugar, 40 g (1/3 cup) unsweetened cocoa powder, 1 tsp vanilla extract, 1/4 tsp salt
- Filling & Topping: 200 ml (3/4 cup + 1 tbsp) heavy cream, 2 tbsp powdered sugar, 1/2 tsp vanilla extract, 100 g (3.5 oz) dark chocolate, melted, Icing sugar for dusting
- Accompaniments: 150 g (5 oz) gingerbread cookies, 120 g (4.2 oz) candied orange slices, 100 g (3.5 oz) roasted chestnuts peeled, 100 g (3.5 oz) chocolate truffles, 1 small bunch red grapes, 80 g (2.8 oz) dried figs halved, 40 g (1.4 oz) sugared cranberries (optional), Sprigs of fresh rosemary for garnish
Instructions
- Step 1:
- Preheat your oven to 180°C (350°F). Line a 23x33 cm (9x13-inch) jelly roll pan with parchment paper.
- Step 2:
- In a mixing bowl, beat egg yolks with half the sugar until pale and thick. Sift in cocoa powder and add vanilla mix well.
- Step 3:
- In another bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
- Step 4:
- Gently fold egg whites into the yolk mixture in thirds until just combined.
- Step 5:
- Spread the batter evenly in the prepared pan. Bake for 12 15 minutes until springy to the touch.
- Step 6:
- While warm invert the cake onto a clean kitchen towel dusted with cocoa powder. Peel off parchment and gently roll the cake with the towel from the short end. Let cool completely.
- Step 7:
- Whip the cream with powdered sugar and vanilla to soft peaks. Unroll the cooled cake spread with whipped cream and carefully re-roll.
- Step 8:
- Place seam-side down. Drizzle melted dark chocolate over the log and dust lightly with icing sugar for a snowy effect.
- Step 9:
- Arrange roulade on a large wooden board. Artfully add gingerbread cookies candied orange slices chestnuts truffles grapes figs and sugared cranberries around the log. Garnish with rosemary sprigs for a festive look.
- Step 10:
- Serve immediately or store chilled until ready to enjoy.
Save Gathering around this dessert board always brings warmth and joy to our family celebrations.
Required Tools
Electric mixer, jelly roll pan (9x13-inch), mixing bowls, parchment paper, kitchen towel, spatula, serving board
Allergen Information
Contains eggs dairy gluten (roulade cookies truffles may contain nuts). Some truffles may contain nuts always check labels if allergies are a concern.
Nutritional Information
Calories 420, Total Fat 20 g, Carbohydrates 54 g, Protein 6 g per serving
Save This dessert board is the perfect centerpiece for winter festivities and is sure to impress your guests.
Recipe FAQs
- → How do I achieve a light and fluffy roulade texture?
Beat egg whites with salt until stiff peaks form, then gently fold them into the yolk mixture to retain air and ensure lightness.
- → What is the best way to roll the cake without cracking?
Invert the warm cake onto a towel dusted with cocoa powder, peel off parchment, and carefully roll it while warm to shape it gently.
- → Can I substitute any accompaniments on the board?
Yes, dried apricots or dates can replace figs, and you can omit chestnuts for a nut-free option.
- → How should I store leftovers to maintain freshness?
Refrigerate leftovers in an airtight container and consume within two days for best flavor and texture.
- → What drinks pair well with this dessert presentation?
Spiced hot chocolate or mulled wine complements the warming flavors and festive mood of this board.