Save to Pinterest 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 was the highlight of our holiday gathering, bringing warmth and smiles as everyone helped themselves around the fire.
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 to Pinterest Sharing this dessert board with family created lasting memories of warmth and joy during chilly evenings.
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 to Pinterest This dessert board is the perfect centerpiece for festive occasions highlighting seasonal flavors and rich textures.
Recipe FAQs
- → How is the chocolate roulade prepared?
The roulade is baked as a thin chocolate sponge, then spread with whipped cream and carefully rolled to maintain a soft texture and rich flavor.
- → What accompaniments complement the roulade?
Gingerbread cookies, candied orange slices, roasted chestnuts, chocolate truffles, grapes, dried figs, and sugared cranberries create a festive assortment around the roulade.
- → Can this dessert board be made nut-free?
Yes, simply omit the chestnuts and verify the truffles are nut-free to accommodate allergies.
- → What tools are recommended for assembling this board?
Essential tools include an electric mixer for the cream and eggs, a jelly roll pan for baking, parchment paper, and a serving board for presentation.
- → How should leftovers be stored?
Leftover roulade should be refrigerated and consumed within two days to ensure freshness and flavor.