Yule Log Tronco De Navidad Recipe

I absolutely adore this recipe because it combines the rich, indulgent flavors of chocolate with the light and fluffy texture of a roll cake, making it perfect for satisfying my sweet tooth. Plus, creating the silky ganache and delicate whipped cream filling makes me feel like a total fancy baker, even if I’m just whipping this up for a Netflix binge session.

I cherish the holiday tradition of creating a Yule Log, or Tronco De Navidad. The rich flavors from ingredients like unsweetened cocoa powder and semisweet chocolate meld perfectly with the light, airy texture provided by incorporating separated eggs and whipped cream.

I appreciate how the combination of vanilla extract and a touch of confectioners’ sugar elevates the sweetness without making it cloying. This decadent dessert delivers, not just with its flavor, but with the essence of the traditional holiday meal coming to a close.

Ingredients

Protein-rich, eggs confer structure upon the cake.

Sugar in its granulated form: This ingredient sweetens the cake and imparts a certain, well, je ne sais quoi.

Cocoa Powder, Unsweetened: Contributes profound chocolaty taste.

Unbleached All-Purpose Flour: The foundation to all baked goods; little to no fiber.

Whipping Cream: Supplies richness and a smooth, thick texture to the filling.

Semisweet Chocolate: Delivers a richness of chocolate flavor and a well-balanced sweetness.

Ingredient Quantities

• 4 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup heavy cream
• 2 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate, chopped
• 1/2 cup heavy cream (for ganache)
• 2 tablespoons unsalted butter
• Confectioners’ sugar for dusting

Instructions

1. Your oven should be set to 350°F (175°C) in advance. Take a 10×15-inch jelly roll pan and prepare it by lining it with parchment paper, making sure to grease it lightly beforehand.

2. In a big bowl, beat the yolks of the eggs with 1/2 cup of sugar until the mixture is pale and creamy. Combine with 1 teaspoon of vanilla extract.

3. In a different bowl, sift the cocoa powder, flour, baking powder, and salt together.

4. Slowly mix the dry ingredients into the yolk mixture until everything is thoroughly combined.

5. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the rest of the 1/4 cup of granulated sugar, beating until you get to the stiff peak stage.

6. The chocolate batter is folded gently with the egg whites, done in batches, until the two mixtures are just combined. The resulting batter is spread evenly in the pan that has been prepared ahead of time.

7. Bake for 12–15 minutes until the cake springs back when lightly touched. Turn it out onto a clean tea towel that has been dusted with confectioners’ sugar. Peel off the parchment paper and roll the cake with the towel. Allow it to cool completely.

8. For the filling, beat 1 cup of heavy cream with 2 tablespoons of confectioners’ sugar and 1 teaspoon of vanilla extract until stiff peaks form.

9. With great care, unroll the cooled cake, and spread the whipped cream over the surface. Then re-roll the cake, sans towel.

10. To make the ganache, bring 1/2 cup of heavy cream to a simmer and pour it over the chocolate and butter. After letting it rest for 5 minutes, stir the mixture until smooth; then, use an offset spatula to spread it over the surface of the cake. Finish the cake with a dusting of confectioners’ sugar and any other decorations on hand.

Equipment Needed

1. Oven
2. 10×15-inch jelly roll pan
3. Parchment paper
4. Cooking spray or oil for greasing
5. Mixing bowls (at least three)
6. Electric mixer or whisk
7. Sifter
8. Spatula
9. Tea towel
10. Confectioners’ sugar shaker or small sieve
11. Offset spatula
12. Measuring cups and spoons
13. Knife or grater (for chocolate chopping)

FAQ

• Q: Can I make this Yule Log in advance?A: The cake and filling can be prepared a day in advance. Assemble and let chill until ready to serve. For ganache, make fresh just before serving for best results.
• Q: How do I prevent the cake from cracking when rolling?A: When the cake is still warm, roll it using a kitchen towel that has been dusted with sugar. This ensures the cake remains flexible and crack-free.
• Q: What can I use if I don’t have unsweetened cocoa powder?You can use Dutch-processed cocoa to enrich the flavor, but the texture may change slightly. Avoid using sweetened cocoa.
• Q: Is there a substitute for semisweet chocolate in the ganache?You can use bittersweet or dark chocolate. If you do, you may need to adjust the sugar levels in your filling or cake to keep them sweet enough to suit your taste.
• Q: Why separate the eggs in the batter?A: The cake’s light and airy texture comes from soft peaks beaten into the egg whites. This is possible only when the eggs are separated, which allows the egg whites to be whipped to their full potential.

Substitutions and Variations

You can substitute an equal amount of coconut sugar or a sugar substitute like erythritol for a lower-calorie option.
Cocoa powder, unsweetened: For a milder flavor, use Dutch-processed cocoa powder. For a caffeine-free alternative, use carob powder.
All-purpose flour: For a gluten-free Yule Log, substitute with the same amount of gluten-free all-purpose baking flour blend.
Replace heavy cream with coconut cream for a dairy-free version, or use a plant-based whipped topping alternative.
Semisweet chocolate: Use dark chocolate for a richer flavor; milk chocolate for a sweeter, creamier ganache.

Pro Tips

1. Prepare the Baking Surface Well Ensure that the parchment paper is not only lightly greased but also fits snugly inside the jelly roll pan to prevent the cake batter from leaking and sticking. This will help your cake release smoothly without breaking.

2. Room Temperature Ingredients Make sure your eggs are at room temperature before separating them. This allows the egg yolks to blend more smoothly into the batter and helps the egg whites whip to their full volume, creating better texture for both the cake and the filling.

3. Careful Folding Technique When folding the beaten egg whites into the chocolate batter, use a gentle hand and a wide spatula. Fold in thirds, and rotate the bowl to maintain as much air as possible in the batter for a light and airy cake.

4. Avoid Overbaking Keep a close eye on the cake as it bakes, and start checking it at the 12-minute mark. Overbaking can lead to a dry cake that cracks when rolled. Aim to pull the cake out as soon as it springs back from a light touch.

5. Rolling with the Towel Rolling the cake while it’s warm and with a sugared towel helps set its shape and prevents cracks. Make sure to roll it tightly but not aggressively, and let it cool completely before unrolling to add the filling.