The Christmas yule log is a classic holiday cake made from cookie dough and chocolate. This version, however, calls for panettone and is simple to prepare.
Our easy recipe for panettone Christmas yule log cake
Cut the panettone slices into pieces around ¾″ thick, then lay a sheet of plastic wrap on a plate. Place 6 slices (three on top, three on the bottom) slightly overlapping each other to form a rectangle. Roll them out using a rolling pin, and dampen them with either milk or coffee mixed with your choice of liqueur.
Separately, make the cream by mixing 12 oz. well-sifted ricotta cheese with 4 Tbsp. sugar and 4 oz of dark chocolate chips. Spread the cream onto the panettone base and then, with the help of the plastic wrap, roll it up from the short side into the shape of a long log. Seal the plastic wrap well and transfer it to the fridge for an hour. Once solidified, cover the log with a chocolate ganache made from 7 oz. melted dark chocolate and 1 cup of heated heavy cream. Pour the ganache over the roll and transfer to the freezer to set for another 2 hours before serving.
Decorating your Christmas yule log cake
Start by making the chocolate resemble the bark of a log by working the warm ganache with the tines of a fork. Then add some holiday-inspired details like red berries and leaves to taste. You can use fresh currants, sour cherries, marzipan leaves, or fresh mint.
Other filling ideas
Yule log cakes can be filled in a variety of ways. Ricotta and chocolate is the easiest idea, but you can have fun with your imagination! Add a crumbled marron glacé to the surface or make a mascarpone-hazelnut cream if you don’t feel like cooking at all. For the classic version, try filling it with custard – it must be compact and you’ll need to store it in the fridge.