Chocolate Yule Log: Main Image

Quick Facts

Nutrition Facts

Calories 478
  Calories from Fat 162 (34%)
(29%)Total Fat 19g
(26%)Saturated Fat 5g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
(31%)Cholesterol 93mg
(11%)Sodium 254mg
(7%)Potassium 258mg
Total Carbohydrate 76g
(6%)Dietary Fiber 1g
Sugars 68g
Sugar Alcohols 0g
(10%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Chocolate Yule Log

  • From: American Egg Board


  • 6 eggs, room temperature, separated

  • 3/4 tsp cream of tartar

  • 2/3 cup granulated sugar, divided

  • 1/2 tsp almond extract

  • 1/2 tsp vanilla

  • 1/4 tsp salt

  • 1/2 cup ground almonds

  • 1/4 cup all-purpose flour

  • 1/2 cup powdered sugar, sifted

  • 2 cups chocolate buttercream frosting

  • Syrup1/2 cup granulated sugar

  • 1/2 cup water

  • 1 Tbs almond-flavored liqueur, optional

This festive holiday treat will satisfy any chocolate lover.


  • Heat oven to 400°F. Coat a 15 1/2 x 10 1/2 x 1 inch pan with cooking spray. Line bottom with waxed or parchment paper; spray paper.
  • Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add 1/3 cup of the granulated sugar, 2 Tbs at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks.
  • Beat egg yolks in clean mixer bowl on high speed until thick and lemon-colored, 3–5 minutes. Gradually beat in remaining 1/3 cup granulated sugar until pale yellow and sugar is dissolved. Beat in almond extract, vanilla, and salt.
  • Mix almonds and flour in small bowl; sprinkle evenly over egg whites. Add yolk mixture. Fold gently but thoroughly until color is uniform and no streaks of white remain. Do not stir. Pour into prepared pan; spread evenly.
  • Bake in 400°F oven until center springs back when lightly tapped with finger, 10–12 minutes.
  • Meanwhile, make syrup. Heat sugar and water in small saucepan to boiling. Reduce heat; simmer 1 minute. Let cool. Stir in liqueur, if desired.
  • Sprinkle clean kitchen towel with powdered sugar. Loosen cake from sides of pan with knife. Invert cake onto towel; carefully peel off waxed paper. Trim all cake edges with serrated knife. Brush syrup evenly on hot cake. Roll up cake, starting from short end and rolling towel in with cake. Cool wrapped cake roll, seam-side down on wire rack.
  • Carefully unroll cooled cake; remove towel. Spread evenly with 1 cup frosting; re-roll cake. Place seam-side down on platter. Cover with 1 cup frosting, using small spatula to create tree-bark effect.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.