Pin it 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 brings warmth and celebration to our winter gatherings, making every moment special around the fire.
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
Pin it This dessert always brings our family together creating warm memories by the hearth every winter season
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
Pin it This dessert board will be a winter favorite enjoy creating and sharing it!
Common Questions
- → How do I bake the chocolate roulade?
Preheat oven to 180°C (350°F). Spread batter evenly in a lined jelly roll pan and bake 12–15 minutes until springy. Cool and roll with a kitchen towel dusted with cocoa powder.
- → What are some seasonal accompaniments for this board?
Include gingerbread cookies, candied orange slices, roasted chestnuts, chocolate truffles, red grapes, dried figs, and sugared cranberries for a festive mix.
- → Can this board be prepared ahead of time?
The roulade can be refrigerated up to 2 days. Assemble the board just before serving to keep accompaniments fresh and visually appealing.
- → Are there any dietary considerations?
This dish is vegetarian. For nut-free options, omit chestnuts and verify truffle ingredients. Always check for allergens in store-bought items.
- → How can I enhance the presentation?
Garnish with fresh rosemary sprigs and dust the roulade with icing sugar for a snowy, festive look that complements the winter theme.