Festive Chocolate Coffee Log: The Ultimate Holiday Dessert Recipe Whether you’re serving it as a stunning Christmas centerpiece or a cosy teatime treat, this Festive Chocolate Coffee Log (Bûche de Noël) is the perfect indulgent addition to your holiday kitchen. Time & Yield Category Time / Quantity Notes Prep Time 30 – 45 minutes Time for mixing batter, making the filling, and initial rolling. Cook Time 10 – 12 minutes Time needed to bake the sponge roll. Chill/Setting Time 3 – 4 hours (minimum) The required time for the log to set in the freezer/fridge. Total Time 4 – 5 hours Primarily includes the necessary chilling time. Yield 8 – 10 slices Produces one standard log. Ingredients For the Chocolate Sponge Roll 6 whole large eggs 85g caster sugar 60g self-raising flour 50g unsweetened cocoa powder, plus 2 level tsp for dusting/decoration For the Cream Filling (Mousse/Crème) 6 sheets leaf gelatine 150ml skimmed milk 4 level tbsp granulated sweetener (or sugar, adjusted to taste) 1 level tbsp cornflour (corn starch) 2 extra egg yolks 1 tsp concentrated coffee extract For Serving 2 level tsp icing sugar (confectioners’ sugar), for a snowy dusting PrevRead more Post navigation Light Lemon Soufflé Mousse Cake with Creamy Lemon Topping Chocolate-orange cheesecake Recipe