The chocolate mascarpone rolled log that drives gourmands wild: an explosion of festive sweetness to absolutely discover this winter

Well then, hold on tight, this chocolate mascarpone rolled log cake is kind of my little winter gem. You know that dessert that makes you forget the cold and puts a big smile on everyone’s face? Well, that’s it! I love its melting texture, but without being too heavy, which is rare for chocolate logs.

découvrez la bûche roulée chocolat mascarpone, une douceur festive irrésistible qui ravira les gourmands cet hiver. une explosion de saveurs à ne pas manquer !
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The chocolate mascarpone rolled log: a revisited classic that will captivate your taste buds 🎄

The trick is the super soft sponge cake, easy to roll (yes, you can mess up, I admit, but it’s actually fun to try again). And then this whipped mascarpone cream that meets the chocolate ganache, ahhh, here comes a dreamy combo. I still discover new nuances with every bite!

Winter often means ultra-caloric recipes, but here, we have a real festive homemade dessert, no hassle, playing on freshness and a really intense flavor. I tell you: a log you can also prepare in advance without stress (and that’s crucial to keep your mind at ease).

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Little tip from last time? I added some fresh raspberries when serving – it brings that little tangy pep that perfectly balances the chocolate, and also adds color to the table. In short, it’s kind of the star of Christmas desserts, I guarantee it makes an impression.

discover the chocolate mascarpone rolled log, a festive treat combining sweetness and creaminess, perfect to delight your taste buds this winter.

Essential ingredients for a homemade chocolate mascarpone rolled log 🛒

No need to run around ten stores, this recipe easily holds up with simple ingredients and a reasonable budget. I always have some of these basics at home, so let’s get started when the holiday madness kicks off.

  • 4 eggs, to have a sponge cake that holds up 🥚
  • 130 g of flour – the base for a light texture
  • 125 g of sugar, a perfect balance between sweetness and indulgence
  • 85 g of butter, melted for more softness
  • 25 g of unsweetened cocoa for that intense chocolate flavor 🍫
  • 20 cl of very cold heavy cream, for perfect whipped cream
  • 125 g of mascarpone, the real secret of this unmatched creaminess 🧀
  • 35 g of dark baking chocolate, to melt gently
  • 70 g of powdered sugar, including 3 spoons for the whipped cream – powdered sugar is the final touch!
  • 1 pinch of salt, to bring out the flavors

No worries, it’s far from complicated, and frankly, it’s worth it. You can check out the version by Cuisine Actuelle for another nice approach.

How to prepare this marvel in 6 easy steps, but with fun involved 🎉

Making a log seems quite intimidating, but believe me, once you start, you don’t stop. It reminds me of the first time I tried to roll the sponge without breaking it… Spoiler: I almost gave up, then bingo!

  1. Start by separating the egg whites from the yolks – a pastry classic 🍳
  2. Beat the whites with a pinch of salt, it’s always a bit tricky but patience pays off
  3. Melt the butter gently, not recklessly, yes I already burned butter, hehe 😅
  4. Whisk the yolks with sugar and cocoa until you get a light foam (this is magic, you feel the texture change)
  5. Add sifted flour and melted butter to the batter, then gently fold in the beaten whites
  6. Pour onto a baking sheet lined with parchment paper, bake at 200°C for 7 minutes – take out the sponge, roll it directly on a damp cloth, it makes rolling easier without breaks

The rest? Mascarpone whipped cream, rolling the cream on the sponge, and the famous chocolate-butter ganache to spread – which does all the work for a glossy finish. If you like details, check Les Ateliers de Ludo, they explain it very well too.

discover the chocolate mascarpone rolled log, an irresistible festive sweetness that will delight gourmets this winter with its rich and creamy taste.

Decorate and enhance the log: techniques for a spectacular effect without hassle ✨

Honestly, decoration can quickly become a headache or just a super fun creative moment. I confess, I’m not the type to spend three hours on it; I keep it simple, pretty, and tasty. It has to make you want to dive the fork right in!

  • Homemade chocolate shavings (I use a peeler, it’s child’s play)
  • A light dusting of powdered sugar, reminiscent of snow ❄️
  • Fresh red fruits, like raspberries, that contrast beautifully
  • A few silver pearls or small balls for a festive touch, even if optional
  • Otherwise, a fork stroke on the ganache to mimic bark, it’s effective and quick

A nice tip recently found on Yumelise is to add hazelnut pieces for crunch, it really changes the texture. You’ll see, it always surprises.

Prepare the log in advance: the smart move for a zen, stress-free Christmas 💡

I tell you: making this log the day before is life. Not only does the flavor improve (and the softness), but you can also enjoy your day without running around. A real masterstroke for the holidays!

  • Keep well wrapped in the fridge
  • Take out about 20 minutes before serving so the cream isn’t too cold
  • Easy and clean slicing thanks to the frosting that hardens a bit
  • Guaranteed amazement at the table with this simple yet effective décor

This practical side made me fall in love with this recipe, and between us, it’s always a hit, no matter the generation around the table. You also have the option to add an orange or praline twist by browsing Cousina.

Chocolate mascarpone rolled log
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Chocolate mascarpone rolled log

0.0 from 0 votes
Course: DessertCuisine: FrenchDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A tasty chocolate and mascarpone log, perfect for the holidays.

Ingrédients

Instructions

  • Preheat your oven to 180°C and prepare a baking sheet with parchment paper.
  • Separate the egg whites from the yolks and beat the whites with a pinch of salt.
  • In another bowl, whisk the yolks with the sugar until a pale mixture is obtained.
  • Add the flour and cocoa, mix gently, then fold in the beaten egg whites.
  • Pour the batter onto the sheet and spread evenly. Bake for 10 to 12 minutes.
  • Meanwhile, melt the chocolate in a bain-marie and mix it with the mascarpone.
  • Add the vanilla extract to the chocolate and mascarpone mixture, then chill.
  • Take the sponge out of the oven and turn it over on a damp cloth. Roll it gently.
  • When the sponge is warm, unroll it, spread the chocolate mascarpone cream and roll again.
  • Place the log in the refrigerator for at least 2 hours before serving.

Video

Notes

  • Spread the sponge cake while still warm onto a damp cloth and roll it before filling: it will keep its flexibility and won’t break when you fill it with chocolate mascarpone.

Nutrition Facts

  • Total number of serves: 8
  • Calories: 350kcal
  • Cholesterol: 150mg
  • Sodium: 80mg
  • Potassium: 240mg
  • Sugar: 16g
  • Protein: 7g
  • Calcium: 40mg
  • Iron: 2mg
  • Thiamin: 0mg
  • Riboflavin: 0.2mg
  • Niacin: 1mg
  • Folate: 20mg
  • Biotin: 2mg
  • Phosphorus: 100mg
  • Iodine: 2mg
  • Magnesium: 30mg
  • Zinc: 0.7mg
  • Selenium: 10mg
  • Copper: 0.2mg
  • Manganese: 0.4mg
  • Chromium: 0.005mg
  • Molybdenum: 2mg
  • Chloride: 40mg

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