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 beloved winter tradition in our family bringing warmth and festive cheer every time we serve it.
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 Sharing this dessert board has created many cozy moments around our fireplace during winter holidays.
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 Winter Warmer dessert board is perfect for festive gatherings bringing seasonal flavors and cozy charm to your table.
Recipe Guide
- → How do you achieve a moist roulade texture?
Gently folding whipped egg whites into the cocoa batter preserves airiness, while careful baking ensures the roulade stays moist and springy.
- → What can be used to decorate the board?
Arrange gingerbread cookies, candied orange slices, roasted chestnuts, chocolate truffles, red grapes, dried figs, sugared cranberries, and rosemary sprigs for a festive and textured display.
- → Can chestnuts be omitted for allergies?
Yes, chestnuts can be removed to accommodate nut-free needs, and checking truffle ingredients is recommended for allergy concerns.
- → What is the best way to roll the roulade without cracking?
Roll the warm cake gently using a cocoa-dusted kitchen towel right after baking, then allow it to cool rolled to prevent cracks during filling.
- → How should leftovers be stored?
Refrigerate leftover roulade tightly wrapped for up to two days to maintain freshness and texture.