Uncle Knotty’s Yule Log Recipe

For as long as he can remember, Woodrow has loved the holidays. One of his most beloved traditions is when his aunt would make her best representation of Woodrow’s Uncle Knotty. This dessert, traditionally known as a Bûche de Noël, was simply called “Uncle Knotty’s Yule Log,” and was eagerly pined for each winter by all of Woodrow’s family.

It’s a light and fluffy chocolate sponge, rolled and filled with whipped cream, then coated and decorated with a rich chocolate ganache. When finished, it resembles many of Woodrow’s extended family, but ol’ Uncle Knotty the most. Now that Woodrow has made it himself, he realizes why this dessert was only made once a year! He suggests setting aside a full afternoon — Uncle Knotty would never rush perfection.

INGREDIENTS

CHOCOLATE SPONGE

• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 3 tablespoons cocoa powder
• 1 teaspoon salt
• 5 eggs, at room temperature and separated
• ½ cup granulated sugar, divided
• 1 teaspoon vanilla extract
  

WHIPPED FILLING

• 1 cup heavy cream
• 1 tablespoon confectioners’ sugar
• ½ teaspoon vanilla extract

CHOCOLATE GANACHE

• 4 ounces semi-sweet chocolate, chopped
• ½ cup heavy cream

DECOR

• 3–6 cranberries
• 1–3 fresh rosemary sprigs
• 1 cup sugar
• 1 cup water
• ¼ cup sugar for coating
• Confectioners’ sugar for “snow”

DIRECTIONS

1. Preheat the oven to 400°F. You’ll need a half-sheet baking pan (17 x 12 inches). Spray the pan with cooking spray, line it with parchment paper, and spray the parchment as well.
2. In a medium bowl, whisk together the flour, cornstarch, cocoa powder, and salt.
3. Using a stand mixer, combine the egg yolks, all but 2 tablespoons of sugar, and vanilla. Beat on high for about 5 minutes until the mixture is thick and fluffy. It should be a pale yellow color.
4. Using a sifter, add the dry ingredients to the mixer in two additions, folding gently with a silicone spatula after each addition.
5. In a separate bowl, beat the egg whites on medium for about 2 minutes until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue beating another 3–4 minutes until stiff peaks form.
6. Fold the egg white mixture into the batter until just incorporated — do not overmix or deflate the whites.
7. Carefully pour the batter onto the parchment-lined baking sheet and spread evenly. It will appear quite thin. Bake for 8–10 minutes, until the cake springs back when lightly touched and a toothpick inserted comes out clean.
8. Let the cake rest for one or two minutes, then loosen the edges with a knife if needed. It will shrink slightly as it cools.
9. Sift confectioners’ sugar lightly over the cake, then place another sheet of parchment paper on top. Set a second pan over the parchment and quickly (but carefully) flip the cake. Slowly peel away the original parchment, taking care not to tear the cake. Lightly dust this side with confectioners’ sugar as well.
10. Gently roll the warm cake from the narrow end with the parchment paper inside. Place the rolled cake in the refrigerator to cool completely for about an hour.
11. When the cake is nearly cool, make the whipped filling. Combine the cream, confectioners’ sugar, and vanilla in a stand mixer. Beat on medium for 2–3 minutes, until medium peaks form. (Refrigerate until ready to assemble.)
12. Unroll the cooled cake slowly. Spread the whipped filling evenly across the surface, leaving about an inch uncovered around all sides. Carefully re-roll the cake — this time without the parchment paper. Wrap tightly in plastic and chill for at least an hour to set.
13. Once set, it’s time for Uncle Knotty’s makeover. Chop the chocolate into small pieces and place in a medium bowl.
14. In a small saucepan, heat the cream until it’s simmering (not boiling). When small bubbles form, remove from heat and pour over the chocolate. Stir until completely combined, then refrigerate uncovered for about 20 minutes to cool and thicken.
15. When the ganache is cool and firm but still soft, whip it with a hand mixer on medium-high for 3–4 minutes until light and fluffy.
16. Remove the cake from the refrigerator and unwrap it. Trim the ends to reveal the swirl, then cut at an angle about 3–4 inches from one end to form a branch.
17. Cover the cake with the ganache, spreading evenly over the surface. Use a fork to create a bark-like texture. Behold! It’s Uncle Knotty in all his sweet, knotted glory.
18. In a small saucepan over medium heat, combine 1 cup sugar and 1 cup water until the sugar dissolves. Let cool to room temperature.
19. Dip cranberries into the cooled syrup to coat, then transfer to a paper towel to remove excess syrup. Roll them in the remaining ¼ cup sugar until covered.
20. Dip rosemary sprigs into the syrup, then sprinkle with sugar to coat. Allow both cranberries and rosemary to dry, then arrange them on the cake.
21. Finally, dust lightly with confectioners’ sugar to create a wintery scene — but not too much. You don’t want to hide Uncle Knotty!

Adapted from www.aheadofthyme.com/holiday-yule-log-cake/