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DeZaan Image Of Mini Yule Logs

Mini Yule Logs

Rich Dark Chocolate sponge layered with dark chocolate buttercream and boozy soaked cherries

Product usedTrue Dark
Print Recipe
Part 1: Swiss Roll Sponge
  • 5 Eggs
  • 150g Castor Sugar
  • 50g deZaan True Dark Cocoa Powder
  • 50g Plain Flour
  • 30g Corn Flour
  1. Warm the sugar in an oven at 160°C for 10 minutes. Then pour onto the whisking whole eggs.
  2. Whisk on full speed for 8 minutes. Then remove from the machine and with a hand whisk fold through the sieved dry ingredients.
  3. Spread evenly on a baking mat and bake at 190°C for 6 minutes.
  4. Remove from the tray once baked and peel off the mat gently.
  5. Once the sponge is completely cold, spread the entire sheet with chocolate buttercream and chopped cherries and roll up into a tight log.
  6. Then comb scrape the buttercream on the outside of the logs.
Part 2: Chocolate Buttercream
  • 350g Castor Sugar
  • 120g Water
  • 125g Egg Whites
  • 500g Unsalted Butter
  • 300g Dark Chocolate
  • 25g deZaan True Dark Cocoa Powder
  1. Cook the sugar and water to 121°C.
  2. Once the sugar reaches 110°C, start to whisk the egg whites on full speed in a mixing machine.
  3. Pour the sugar over the whites turning down the speed when the sugar syrup is added.
  4. Whisk the meringue until it is cold.
  5. Then add the softened butter and deZaan True Dark cocoa powder and whisk until smooth.
  6. Finally melt the chocolate and pour this into the buttercream.


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