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Skill level

Average: 3.2 (41 votes)



  • 4 eggs, separated
  • 100 g sugar
  • 70 g flour
  • 25 g cocoa powder
  • 1 tsp cinnamon
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • Sugar

Cream filling

  • 5 tbsp dark chocolate spread
  • 1 tbsp rum
  • 100 g milk chocolate, 35% cocoa
  • 50 g chocolate nougat 
  • 250 ml cream, at least 30% fat, whipped

Chocolate topping

  • 150 g dark chocolate, 65% cocoa
  • 1-2 tbsp rum
  • 150 ml cream, at least 30% fat, whipped
  • Icing sugar, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 2 hours + 3 hours 

1. Heat the oven to 180°C (160°C fan-forced/375°F), and line a baking tray with grease-proof paper.

2. Mix the egg yolks with half the sugar until foamy. Mix in 2-3 tablespoons hot water. Beat the egg whites until stiff peaks form. Gradually add the remaining sugar, stirring continuously until the mixture is shiny white and can be cut with a knife.

3. Fold the egg whites into the egg-yolk mixture. Combine the flour, cocoa powder, cinnamon, cornflour and baking powder. Sieve the dry ingredients into the wet ones and mix well. Spread onto the prepared baking tray and bake for 8-10 minutes. Remove from the oven and turn out onto a dish cloth sprinkled with sugar. Cover with a damp cloth and roll up. Leave to cool.

4. To make the filling, melt the chocolate spread in a bain marie with the rum and spread onto the cool, unrolled cake.

5. Melt the chocolate and the nougat in a bain marie, set aside and leave to cool. Fold in the whipped cream and spread 3/4 of the mixture on top of the first layer of filling. Roll up the cake again, spread with the remaining chocolate cream and chill for at least 2 hours.

6. Once chilled, melt the dark chocolate in a bain marie with the rum. Set aside and leave to cool. Fold in the whipped cream. Place in a piping bag with a star nozzle and decorate the swiss roll lengthways in stripes. Chill for another 3-4 hours.

7. To serve, place carefully on a plate and dust with icing sugar. Decorate with a bow if desired.