Also known by its French name bouche de Noel, Yule Log is essentially a filled, rolled chocolate log. It illustrates the ancient Norse and then later Christian tradition based around burning a symbolic log on the hearth fire.

PREP TIME: 2 hours (including cooling)

COOK TIME: 30 minutes



Christmas Yule Log


  • 100g ground almonds
  • 30g self-raising flour
  • 30g cocoa powder
  • Pinch of salt
  • 5 large eggs (separated)
  • 125g caster sugar
  • 125g caster sugar (optional)
Yule Log - McCarthy Stone


  • 350ml double cream
  • Zest of half an orange


  • 90g cooking chocolate
  • 125g icing sugar (sieved)
  • 110g unsalted butter (softened)


  • Marzipan mushrooms
  • Icing sugar snow


Pre-heat the oven to 180c/160c fan/gas mark 4/350f.

Grease and line a 35 x 26cm swiss roll tin, including the sides, neatly folding at the corners for an even bake.

Mix the ground almonds, flour, cocoa powder and salt together then place to one side.

Place the egg whites into a clean mixing bowl and use an electric whisk to form stiff peaks. Add half of the sugar and beat until thick and glossy.

In another bowl, beat the egg yolks and remaining sugar until pale and fluffy. Gently fold in the mixed dry ingredients followed by the egg white.

Pour the mixture into the tin and bake for 20–25 minutes or until risen. Once baked, allow to cool in the tin for 5–10 minutes. Brush the amaretto over the sponge.

With a large piece of lightly icing sugar dusted baking parchment, carefully turn the sponge out onto it. Measure 2.5cm from the edge of one of the longer sides and lightly score a line down that edge. Starting from that scored edge, carefully roll the log. Keep the lining paper inside and use the dusted sheet of greaseproof to help with the rolling. Once rolled, leave to one side to cool.

To make the filling, pour the double cream into a mixing bowl and whip to soft peaks. Fold in the orange zest.

To make the topping, break up the Lindt chocolate into small pieces and place in a heatproof bowl over a bain-marie. Stir occasionally until the chocolate has melted and allow to cool. Place the icing sugar and butter in a free-standing mixer and beat until light and fluffy. Pour the cooled chocolate into the topping mix until fully incorporated.

Unroll the sponge and spread a layer of cream over. Re-roll the log and slice one end off at an angle. Put the log on a serving board and place the end piece on the main roll to look like a branch coming off the log.

Using a spatula, spread the chocolate topping over the Yule log. Run a fork down the icing to add a bark texture, and little swirl marks to show the rings of a tree.

When you’re ready to serve, arrange holly on top, add marzipan mushrooms and dust with icing sugar.


**You can make the Yule log the day before, ice and place covered in the fridge then add the garnishes just before serving.

Find more seasonal content and recipes below...

Candle making guide

Making candles is relatively easy and with a handful of supplies and a little know-how, you can fill your home with light and warmth in no time.

..read more

Christmas Cocktails 2021

Create your own easy Christmas-themed cocktails with these amazing recipes! Looking for more inspiration? If you hurry, you can also book onto one of our amazing Christmas Mixology workshops up and down the country.

..read more

Christmas Recipe Book

We’ve rounded up the best of the best festive recipes from our fantastic on-site catering partners.

..read more

Chocolate and Panettone Bread Pudding recipe

A delicious hot panettone and chocolate Christmas pudding recipe, perfect for Christmas day, from our McCarthy Stone chefs.

..read more

Winter Roots Casserole with Cheddar & Thyme Dumplings recipe

This deliciously warming winter stew recipe is packed with healthy vegetables and topped with indulgent cheesy dumplings,

..read more

Apple and Cinnamon Cake Recipe

Use up the gorgeous glut of autumn apples with this delicious traditional teatime treat - it can also be made to be gluten and dairy free.

..read more