This Yule log is so luscious and enchanting that it will brighten your Holiday season.

Moist fluffy sponge cake is rolled around a smooth chocolate filling then topped with a rich glossy ganache.

If you are planning to host a holiday party, this bûche will impress your guests and create a beautiful centerpiece for your table.

Yield: 8

Author: Fida Milki

For the sponge:

For the filling:

For the ganache

Make the cake

Preheat the oven to 350 degrees F (180 degrees C).
Line a 14x11 inches baking pan with parchment paper.
Place the egg whites in the bowl of an electric mixer and whisk on high speed gradually adding the sugar until soft peaks form.
Beat in the egg yolks one at a time then fold in the flour and cocoa powder.
Pour the batter evenly into the prepared baking pan and bake in the heated oven for 10 minutes or until a toothpick inserted in the center comes out clean.
Invert the sponge onto a clean kitchen towel and remove the parchment paper.
Roll the cake tightly with the towel starting from the shorter end.
Let cool.

Prepare the filling

Mix the sugar with the water and lemon drop in a saucepan and bring to a boil. Reduce the heat and cook for 5 minutes.
In a small bowl, whisk the eggs on high speed until pale.
Gently pour the sugar syrup into the yolks and beat until soft peaks form.
Whisk in the cocoa powder.
In another bowl, cream the butter until smooth then pour the egg mixture into it beating until you get a smooth mixture.

Make the ganache

In a small saucepan, mix the chocolate chips with the milk and cook stirring occasionally until the chocolate melts and you get a silky ganache.

Build the log

Gently unroll the sponge onto a smooth clean surface.
Remove the towel and evenly spread the filling all over.
Roll the cake tightly again.
Top the rolled cake with the ganache then decorate with chocolate shaves, cranberries, mushroom meringue...
Place in the fridge for at least 2 hours.
Slice and serve cold.
Enjoy!

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Panettone