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Home > Recipes > French Yule Log

French Yule Log Recipe

French Yule Log
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Prep Time:
45 Minutes
Skill Level:

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Nutrition Information

Serving Size: 1 Slice
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 490 -
Calories from Fat 210 -
Total Fat 24g 37% DV
Saturated Fat 13g 65% DV
Trans Fat 0g -
Cholesterol 135mg 45% DV
Sodium 210mg 9% DV
Total Carbohydrates 68g 23% DV
Dietary Fiber 2g 0% DV
Sugars 54g -
Protein 6g -
Vitamin A - 15% DV
Vitamin C - 0% DV
Calcium - 6% DV
Iron - 8% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Note: Makes 10-12 servings. Nutrition Information calculated for 12 servings


  • 4 eggs, divided
  • 3/4 cup granulated sugar, divided
  • 3/4 cup ground blanched almonds
  • 1/3 cup all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • WHIPPED CREAM FILLING (recipe follows)
  • CREAMY COCOA LOG FROSTING (recipe follows)
  • 1/4 cup powdered sugar


1. Heat oven to 350°F. Line 15x10 1/2-inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.

2. Beat egg yolks in medium bowl 3 minutes on medium speed of mixer. Gradually add 1/2 cup granulated sugar, beating another 2 minutes until thick and lemon-colored. Combine almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extracts.

3. Beat egg whites in large bowl until foamy. Gradually add remaining 1/4 cup granulated sugar, beating until stiff peaks form. Carefully fold chocolate mixture into beaten egg whites. Spread batter evenly in prepared pan.

4. Bake 16 to 18 minutes or until top springs back when lightly touched. Cool in pan on wire rack 10 minutes; remove from pan onto prepared towel. Carefully remove foil. Cool completely. Cut into four equal rectangles approximately 3 1/2x10 inches.

5. Prepare WHIPPED CREAM FILLING; immediately fill and assemble cake layers. Place one cake layer on serving plate. Spread one-third (about 1 cup) filling evenly over cake layer; top with another cake layer. Repeat with remaining cake and filling, ending with cake layer. Refrigerate about 1 hour before frosting.

6. Prepare CREAMY COCOA LOG FROSTING; generously frost sides and top of cake loaf. Swirl frosting with spatula or score with fork to resemble bark. Refrigerate at least 4 hours before serving. Garnish with shaved chocolate and chocolate leaves, if desired. Cover; refrigerate leftover dessert.

WHIPPED CREAM FILLING: Makes about 3 cups filling

1 1/2 cups cold whipping cream

1/3 cup powdered sugar

1 teaspoon vanilla extract

Combine whipping cream, powdered sugar and vanilla in large bowl. Beat until cream is stiff.

CREAMY COCOA FROSTING: Makes 2 1/2 cups frosting

3 1/2 cups powdered sugar

1/2 cup HERSHEY'S Cocoa

1/2 cup (1 stick) butter or margarine, softened

2 tablespoons light corn syrup

2 teaspoons vanilla extract

1/3 cup milk

Combine powdered sugar and cocoa. Beat butter, 1/2 cup cocoa mixture, corn syrup and vanilla in medium bowl until smooth. Add remaining cocoa mixture alternately with milk, beating until smooth and of spreading consistency.

Makes 10 to 12 servings.

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    The most amazing dessert I've ever eaten in my life! Takes time, but so worth it!

  • 5 stars


    This came out great! There is only 2 of us, so I saved half. I put half in the freezer and I just take it out when we want something good for dessert!

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