Go Back
Print

Double Chocolate Yule Log

Celebrate Christmas on the high seas with this special recipe from the Disney Cruise Line! Filled with chocolate cake, chocolate mousse, and chocolate ganache, this special Yule Log is the perfect treat to share with family!

Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 3 hours
Total Time 4 hours
Servings 1 log

Ingredients

Chocolate Sponge

  • 5 large eggs, room temperature
  • 1 cup granulated sugar
  • ½ cup cake flour
  • ¼ cup cocoa powder
  • ¼ teaspoon salt

Chocolate Ganache

  • 1 ½ cup bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 1 tablespoon dark rum (optional)

Chocolate Mousse

  • 1 cup chocolate ganache
  • ½ cup heavy cream

Chocolate Glaze

  • 1 cup chocolate sauce (hersey's syrup)
  • 3 sheets gelatin
  • 1 ½ cup water and ice

Meringue Mushrooms

  • 2 egg whites (34 grams)
  • caster sugar (68 grams or double the weight of the eggs)
  • ⅛ teaspoon cream of tartar
  • cocoa powder for dusting
  • semi-sweet chocolate, melted

Instructions

Chocolate Sponge

  1. Place the eggs in a large bowl and let stand for 30 minutes until they reach room temperature.
  2. Preheat oven to 350 F and line bottom of a greased 15x10x1 inch sheet pan with parchment paper. Grease the top of the paper.
  3. In a medium bowl, sift together the flour, cocoa, and salt. Set aside.
  4. Whisk the eggs until thickened slightly. Gradually add the sugar and beat on high speed until thick and lemon colored.
  5. Gently fold the flour mixture into the egg mixture.
  6. Transfer to the prepared pan, spreading evenly.
  7. Bake until the top of the cake springs back when lightly touched or toothpick inserted in the center comes out clean, about 12-15. Make sure not to overbake.
  8. Cool cake 5 minutes in the pan
  9. While still warm, invert cake into a tea towel dusted with cocoa powder, keeping parchment paper side up.
  10. Using the towel, roll into a cylinder.
  11. Let cool.

Chocolate Ganache

  1. Place chocolate in medium heat safe bowl. Heat cream in a saucepan over medium heat. Bring it just to a boil, watching carefully.
  2. When cream has just started to boil, remove from heat and pour over the chocolate.
  3. Whisk chocolate and cream together until smooth.
  4. Stir in the rum, adding more or less to taste (optional).

Chocolate Mousse

  1. Place heavy cream in a chilled bowl, and whisk until semi-whipped.
  2. Fold in ganache until combined.

Chocolate Glaze

  1. Place chocolate sauce in a double boiler over low heat.
  2. Place gelatin sheets into a bowl with ice and water. Let bloom.
  3. When sauce is hot, take gelatin out of the bowl, squeeze out excess water, and place into the sauce. Stir until dissolved.
  4. Strain sauce through a mesh sieve; Let cool slightly.

Assembly

  1. Place sponge on the counter. Unroll on top of parchment paper.
  2. Spread ganache on top of the sponge.
  3. Spread mousse on top of the ganache.
  4. Re-roll into the log shape using the parchment paper. Place in refrigerator to set (15-20 min).
  5. Once set, remove from the refrigerator, uncover the roll and pour the ganache on the top. Spread using an icing spatula.
  6. Place in the refrigerator for 10-20 minutes.
  7. Remove from the refrigerator and our the chocolate glaze over the top of the log.
  8. Let set in the refrigerator.

Mushroom Meringues

  1. Make superfine sugar by taking equal amount of granulated sugar and processing it in the food processor for around 30 seconds.
  2. Preheat oven to 200 F. Line baking sheet with parchment paper.
  3. Beat egg whites and cream of tartar on medium speed until soft peaks form.
  4. Continue beating on high speed, gradually adding the sugar, until the eggs are shiny and hold stiff peaks.
  5. Check the sugar has dissolved by rubbing a small amount of sugar between fingers. It should feel smooth and not gritty.
  6. Transfer to a piping bag with a ⅓ inch round tip.
  7. For mushroom tops, pipe into 2-inch rounds. Hold piping bag upright and apply even pressure. Smooth the tips of the rounds with a fingertip dipped in water.
  8. For mushroom stems, pip small rounds about 1-inch tall.
  9. Bake 1 ¼ to 1 ½ hours or until firm enough that they easily release from the parchment paper.
  10. Once baked, turn off oven and let them rest in the oven with the door ajar for a couple of hours.
  11. Attach mushroom top to stem but spreading a little chocolate on the stem and pressing the stem into the top.
  12. Place mushroom upside on baking sheet and let dry.
  13. Dust tops with cocoa powder and place along yule log.

Recipe Notes

Yule Log adapted from Disney Cruise Line

Meringues adapted from Joy of Baking