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Decadent White Chocolate Raspberry Yule Log

Decadent White Chocolate Raspberry Yule Log: A Festive Delight

Try the Decadent White Chocolate Raspberry Yule Log, a festive dessert that combines creamy white chocolate with tart raspberries.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Holiday
Servings 12 slices
Calories 350 kcal

Equipment

  • Oven
  • Bowl
  • Jelly Roll Pan
  • Whisk
  • Mixer
  • Spatula

Ingredients
  

For the Cake

  • 1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1/3 cup Unsweetened cocoa powder Carob powder can be used for a different taste.
  • 1 teaspoon Baking powder Ensure it's fresh for best results.
  • 1/4 teaspoon Salt Can be omitted if necessary for dietary restrictions.
  • 3 large Eggs Use flax eggs for a vegan alternative.
  • 1 cup Granulated sugar Coconut sugar is a lower glycemic option.
  • 1/2 cup Milk Substitute with almond milk or oat milk for a dairy-free version.
  • 1/4 cup Vegetable oil Can be replaced with melted coconut oil.
  • 1 teaspoon Vanilla extract Use almond extract for a different flavor profile.

For the Filling

  • 8 ounces White chocolate Cream cheese can be used for a tangy alternative.
  • 1 cup Heavy cream Coconut cream works for a dairy-free version.
  • 1 cup Fresh raspberries Frozen raspberries can be used but may release more moisture.
  • 1/4 cup Powdered sugar Can be omitted if desired.

For the Ganache

  • 1 cup Heavy cream Keep an eye on it to prevent overboiling.
  • 8 ounces Chopped white chocolate A mix of white and dark chocolate can create depth.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Prep a 15x10 inch jelly roll pan with parchment paper for easy removal later.
  • In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
  • In a separate bowl, beat eggs with granulated sugar until the mixture is pale and fluffy, about 3-5 minutes.
  • Gently stir in milk, vegetable oil, and vanilla extract; then fold in the dry ingredients just until combined.
  • Spread the batter evenly in the prepared pan and bake for 12-15 minutes. Check for doneness with a toothpick.
  • Once baked, invert the cake onto a powdered sugar-dusted kitchen towel. Gently roll it up and let it cool completely.

Filling and Assembly

  • While your cake cools, melt the white chocolate and let it cool slightly. Whip heavy cream until soft peaks form.
  • Carefully fold melted chocolate into the whipped cream, then gently mix in fresh raspberries.
  • Once the cake has cooled, unroll it carefully, spread the raspberry filling evenly, and roll it back up seam-side down.
  • Heat heavy cream until simmering. Pour it over chopped white chocolate and let sit before stirring until smooth.
  • Pour the ganache over the assembled cake, coating it completely, and chill in the refrigerator for about 30 minutes.
  • Before serving, decorate with additional raspberries, mint leaves, and a sprinkle of powdered sugar.

Notes

Try adding a sprinkle of crushed pistachios for extra crunch and color!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword chocolate, Dessert, festive, raspberry, white chocolate, Yule Log
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