Belgian Yule Log with Coffee Buttercream

Name: Belgian Yule Log with Coffee Buttercream
Prep time: 15 min
Total time: 15 min
Yield: 8 people
Cuisine: Belgian
Ingredients: 4 eggs; 3/4 cup granulated sugar; 3/4 cup all-purpose flour; 2 tbsp cocoa powder; 2 tbsp melted butter; 1 1/4 cups unsalted butter, softened; 3/4 cup powdered sugar; 3 tbsp strong espresso, cooled; 1 tsp vanilla extract; 1 pinch of salt; 2 tbsp powdered sugar for dusting the towel; 1/3 cup chocolate curls

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A festive Belgian Christmas log made from a light sponge rolled with coffee buttercream and decorated like a classic holiday centrepiece.

Serves: 8 people

Preparation time: 15 min

Ingredients

eggs – 4
granulated sugar – 3/4 cup
all-purpose flour – 3/4 cup
cocoa powder – 2 tbsp
melted butter – 2 tbsp
unsalted butter, softened – 1 1/4 cups
powdered sugar – 3/4 cup
strong espresso, cooled – 3 tbsp
vanilla extract – 1 tsp
pinch of salt – 1
powdered sugar for dusting the towel – 2 tbsp
chocolate curls – 1/3 cup

Method

1. Preheat the oven to 375°F and line a Swiss-roll pan with parchment paper.
2. Beat the eggs with the sugar until thick and airy. Fold in the flour, cocoa and melted butter.
3. Spread the batter in the pan and bake for 10 to 12 minutes.
4. Turn the warm cake onto a clean towel dusted with powdered sugar and roll it up gently. Let it cool rolled up.
5. Beat the butter with the powdered sugar, espresso, vanilla and salt until fluffy.
6. Unroll the cake, spread it with coffee buttercream, roll it up again and cover the outside with more cream. Decorate with chocolate curls and draw bark-like lines with a fork.