Chocolate Yule Log made with KITKAT®
Treat your customers to the ultimate holiday indulgence with our irresistible Chocolate Yule Log recipe, made even more special with the delicious crunch of KITKAT®. This festive dessert is the perfect blend of tradition and innovation, offering a unique twist on the classic chocolate yule log that everyone knows and loves.
Our Chocolate Yule Log features a moist sponge cake, rolled and filled with a velvety cream filling that tantalises the taste buds and is a great addition to your seasonal menu.
Topped with a generous KITKAT® Chocolate & Wafer Pieces Mix-in, this chocolate yule log offers a visually appealing finish that attracts attention and enhances its appeal. It’s a versatile addition to your holiday product lineup, ideal for display cases, catering menus, or as a seasonal dessert centrepiece that customers will want to share and savour.
Maximise your seasonal success with our KITKAT®-inspired Chocolate Yule Log — a proven crowd-pleaser that delivers on flavour, innovation, and festive charm, helping you stand out during this busy time of the year.
- 200g Eggs (4)
- 100g Caster Sugar
- 65g Self-raising Flour
- 40g Cocoa Powder
- 150ml Whipping Cream
- 150g Ricotta
- 250ml whipping cream
- 150g chocolate
- 30g KITKAT® Chocolate & Wafer Pieces Mix-ins
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1To make the sponge: In a mixing bowl, whisk the eggs and sugar together until the mixture reaches the ribbon stage (it should fall in a thick ribbon when lifted).
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2Sift the flour and cocoa powder into the bowl. Gently fold the dry ingredients into the egg mixture until fully incorporated.
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3Pour the batter into a lined shallow baking tin, spreading it evenly into the corners. Bake in a preheated oven at 200°C (392°F) for 8–10 minutes, or until the sponge is cooked through.
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4Once baked, remove the sponge from the oven. Trim the edges roughly 1 cm all around.
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5Invert the sponge onto a piece of parchment paper dusted with icing sugar. Carefully roll the sponge up with the parchment paper, starting from one end. Allow the rolled sponge to cool completely.
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6To make the filing: In a separate bowl, whip the cream and ricotta together until soft peaks form.
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7Carefully unroll the cooled sponge, spoon the cream filling onto the surface, and then re-roll the sponge tightly.
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8To make the chocolate ganache: Gently heat the cream in a saucepan until warm. Pour it over the chocolate in a bowl and mix until the chocolate has melted and the mixture is smooth.
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9To Finish: Pour the chocolate ganache over the rolled sponge, allowing it to drip down the sides. Before the ganache sets, sprinkle the KITKAT® Chocolate & Wafer Pieces Mix-ins over the top.
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10Chill the roll cake in the refrigerator before serving.
|
TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
1434 kJ 345 kcal |
1540kJ 370 kcal |
8400 kJ 2000 kcal |
19% |
|
Fat |
24.0g |
25.8g |
70 |
37% |
|
of which: saturates |
14.2g |
15.3g |
20 |
77% |
|
Carbohydrate |
24.6g |
26.4g |
260 |
10% |
|
of which: sugars |
19.3g |
20.7g |
90 |
23% |
|
Fibre |
1.2g |
1.3g |
- |
- |
|
Protein |
7.0g |
7.5g |
50 |
15% |
|
Salt |
0.22g |
0.23g |
6 |
4% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
|
Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
1540 kJ 370 kcal |
25.8 g | 15.3 g | 20.7 g | 0.23 g |
| 19%* | 37%* | 77%* | 23%* | 4%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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