Ferrero Rocher Black Forest Yule Log

by Emma Wills
Ferrero rocher Black Forest yule log

This Ferrero Rocher Black Forest Yule Log is the ultimate festive showstopper – a luxury twist on the classic Christmas dessert. Soft chocolate sponge, rich cream, cherry-kissed filling and a generous layer of Ferrero Rocher ganache come together to create a dessert that feels like something straight from a bakery… but entirely achievable at home. If you want a Christmas bake that looks impressive, tastes incredible and disappears in seconds, this is the one.

Ferrero Rocher black forest yule log on a board with cherries on top.

Why you’ll love this Ferrero Rocher Black Forest Yule Log!

  • Impress your guests – it looks professionally made but uses simple, reliable steps.
  • Next-level flavour -the combo of chocolate, cherries and Ferrero Rocher is indulgent without being too sweet.
  • Perfect festive centrepiece – guaranteed to impress on Christmas Day.
  • Make-ahead friendly – the sponge, filling and coating can be prepared in advance.
  • Crowd-pleaser – this is the dessert everyone asks for again the following year!

Looking for more Christmas Show-Stoppers…check these recipe out

Ferrero rocher Black Forest yule log
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Nutrition facts: 200 calories 20 grams fat
Rating: 4.7/5
( 3 voted )

Ingredients

Chocolate yule log

  • 6 medium eggs
  • 160g caster sugar
  • 45g cocoa powder
  • 1tsp vanilla extract

Ferrero Rocher ganache

  • 200g dark chocolate (max 50%-60% cocoa)
  • 200ml double/heavy cream
  • 4tsbp golden syrup (or syrup of choice)
  • 50g chopped hazelnuts/salted peanuts

Whipped cream

  • 200ml double/heavy cream,
  • 3tbsp icing sugar
  • 1tsp vanilla exttact
  • 1tsp kirsch (optional)

Other items needed

  • 1 can cherry pie filling
  • 1 punnet Fresh Cherrys
  • Fresh rosemary

Instructions

Chocolate yule log

  1. Preheat the oven to 160c fan.
  2. Separate the eggs.
  3. Whisk the egg whites in a clean bowl until they start to thicken, add half the caster sugar. Keep whisking until you have peaks. Set aside.
  4. Whisk the egg yolks and remaining caster sugar on a separate bowl. Add the vanilla extract. Then swap to a spatula, sift the cocoa into the egg yolks, then fold using the spatula until combined.
  5. Add a dollar of the egg whites into the egg yolk, fold into the mixture. Repeat until all the egg whites are corporated.
  6. Place a large rectangle piece of baking paper on top of a greased Swiss roll tin.
  7. Pour the mixture onto the baking paper, carefully spread the mixture evenly. Do not knock out the air in the cake mixture.
  8. Bake for 20 minutes at 160c fan.
  9. After 5 minutes, remove from yule log from the tin, place a clean kitchen towel on your counter, dust with icing sugar.
  10. Turn the yule log onto the kitchen towel.
  11. Roll the yule log using the kitchen towel. let it sit rolled up in the kitchen towel until you are ready to assemble.

Ferrero Rocher ganache

  1. Whilst the yule log is baking, make the Ferrero Rocher ganache.
  2. Chop the hazelnuts/peanuts into small pieces, set aside.
  3. Chop the chocolate into small pieces, place them in a bowl.
  4. Heat the cream in the microwave for 40 seconds. It should be hot but too hot.
  5. Pour the cream on top of the chocolate, let it sit got 1 minute until eh chocolate melted.
  6. Mix to combine, then add the golden syrup.
  7. If the chocolate has not complexly melted, heat the int he microwave 10 seconds at a time.
  8. Stir in the chopped hazelnuts/peanuts
  9. Set aside to cook and become a spreadable consistency.

Whipped cream

  1. When the yule log has cooled completely and the Ferrero rocher ganache is the right consistency make the whipped cream.
  2. Add all the ingredients in a bowl, whisk using an electric beater until stiff peaks have formed. do not over mix.

Assemble

  1. Un roll the yule log, spread cream on top, then half of the cherry pie filling.
  2. Roll up the yule log as high as you can.
  3. Spread the Ferrero Rocher ganache on top, then decorate with fresh cherries and rosemary.

 

Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.

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