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 reminds me of cozy evenings by the fire with family, enjoying warm drinks and sweet delights together.
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 Gathering around this dessert board has become a cherished family tradition during the 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 dessert board is sure to impress your guests and bring warmth to any winter gathering.
Recipe FAQs
- → How can I ensure the roulade stays moist?
Whip the cream to soft peaks and spread evenly before rolling to keep the roulade tender and moist.
- → What can I substitute for chestnuts if allergic?
Replace chestnuts with dried apricots or dates to maintain sweetness and texture without nuts.
- → How should I store leftovers?
Wrap the roulade tightly and refrigerate for up to 2 days to preserve freshness and flavor.
- → Can this board be prepared in advance?
Yes, assemble the roulade and accompaniments ahead of time, then garnish just before serving to maintain freshness.
- → What drinks pair well with this dessert board?
Warm drinks like spiced hot chocolate or mulled wine complement the warming flavors of the board beautifully.