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 quickly became a holiday favorite in our family, perfect for cozy evenings by the fire and sharing with guests.
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 This dessert board sparks joyful family gatherings as everyone reaches for their favorite treat while sharing stories by the fire.
Notes
For a nut-free version omit chestnuts and check truffle ingredients Add a bowl of spiced hot chocolate or mulled wine for extra warmth Swap figs for dried apricots or dates as desired Leftover roulade can be refrigerated for up to 2 days
Required Tools
Electric mixer Jelly roll pan (9x13-inch) Mixing bowls Parchment paper Kitchen towel Spatula Serving board
Nutritional Information
Calories 420 Total Fat 20 g Carbohydrates 54 g Protein 6 g (per serving)
Save This dessert board is best enjoyed fresh but can be prepped a day ahead for convenience.
Recipe Guide
- → How can I make the roulade moist and tender?
Beating egg yolks with sugar until thick and carefully folding in whipped egg whites helps incorporate air, ensuring a light and moist sponge for the roulade.
- → What are good substitutes for chestnuts and figs?
Dried apricots or dates can replace figs, while nuts like almonds or pecans may replace chestnuts, considering allergy preferences.
- → How do I prevent the roulade from cracking when rolling?
Roll the warm sponge gently in a cocoa-dusted kitchen towel immediately after baking to shape it; this prevents cracks and helps it cool in the correct form.
- → Can this board be prepared ahead of time?
The roulade can be refrigerated for up to two days before serving. Assemble the board shortly before enjoying to maintain freshness of accompaniments.
- → What garnishes enhance the flavor and appearance?
Fresh rosemary sprigs add a festive look and subtle aroma, while a light dusting of icing sugar creates a snowy effect over the log and treats.