Winter Warmer Fireplace Log

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 was a hit at our holiday gathering, bringing warmth and joy to everyone around the fireplace.

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.

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This dessert always brings my family together and sparks conversation while enjoying the cozy fireplace glow.

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

Per serving: Calories 420, Total Fat 20 g, Carbohydrates 54 g, Protein 6 g

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This dessert board is the perfect finishing touch to create a warm, inviting atmosphere at any winter gathering.

Recipe FAQs

→ How do I prevent the roulade from cracking when rolling?

Roll the cake gently while still warm using a towel dusted with cocoa powder, which helps shape it without cracks.

→ Can I prepare the chocolate roulade in advance?

Yes, you can bake and roll the roulade a day ahead, keeping it chilled until assembling with toppings.

→ What substitutions work for chestnuts in the accompaniments?

Roasted nuts like almonds or pecans can replace chestnuts for similar texture and warmth.

→ How should I store leftovers to maintain freshness?

Cover the roulade board tightly and refrigerate; consume within two days for best flavor and texture.

→ What is the best way to achieve fluffy whipped cream for the filling?

Chill the bowl and beaters before whipping cream with powdered sugar and vanilla until soft peaks form.