Chestnut Chocolate Log Recipe

chestnut chocolate log
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 Updated 18/06/2015

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This is a very traditional Christmas recipe which harks back to a time when Christmas was called 'Yuletide' and the yule log played a symbolic part in the festivities. Sweet chestnuts are also a traditional part of Christmas fare and this chocolate log has a sweetened chestnut filling. Chestnuts may not be to everyone's taste but this recipe can be made equally well with a fresh cream and jam filling or with a chocolate or vanilla butter cream icing. When you try to roll the sponge it will probably break but just keep on rolling since the butter cream covering will hide any imperfections.

You may be interested to try this suggested menu:

Starter - Creamy Blue Cheese Dip and Crispy Cheese Wafers
Main Course - Festive Turkey Pie
Dessert - Chestnut and Chocolate Log


    For the cake:
  • 4 eggs
  • 4oz caster sugar
  • 1/2 tablespoon cocoa
  • 3 1/2 oz plain flour
  • 1oz butter, melted and allowed to cool

  • For filling and topping:
  • 4 tablespoons double cream
  • 8oz chestnut puree, sweetened if necessary
  • 2oz plain chocolate, melted
  • 6oz butter, unsalted
  • 6oz icing sugar, sifted
  • marzipan
(see measure conversions for more information on quantites)


  1. Put the eggs and caster sugar into a large mixing bowl.
  2. Whisk the mixture until it is thick in texture and pale in colour.
  3. Sift the flour and cocoa together in another basin.
  4. Fold the flour and cocoa mixture into the sugar and egg mixture.
  5. Fold in the cooled, melted butter.
  6. Pour into a shallow tin tray lined with baking parchment.
  7. Bake for about 20 minutes at 190 degrees C.
  8. The sponge should be springy to the touch.
  9. Turn out onto a wire cooling rack and remove baking parchment.
  10. Whip the cream until stiff.
  11. Fold the cream into the chestnut puree.
  12. Spread the sponge with this mixture.
  13. Roll the sponge up.
  14. The log is topped with a butter cream icing and to make this start by creaming the unsalted butter until it's very soft.
  15. Add the icing sugar.
  16. Beat in the melted chocolate.
  17. Allow to cool completely and cover with butter cream icing.

Prep Time: 40 minutes

Cook Time: 20 minutes

Yield: 4-6 portions


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