A delightful twist on the classic Yule log, this dessert combines rich chocolate sponge cake, creamy peanut butter filling, and a luscious chocolate ganache, all topped with a decadent caramel sauce. Perfect for holiday celebrations!
**Ingredients:**
*Sponge Cake:*
• 4 eggs
• 120 g of flour
• 20 g of unsweetened cocoa powder
• 1 tsp of baking powder
• 25 g of heavy cream
• 15 g of neutral oil
*Filling:*
• 200 g of mascarpone cheese
• 60 ml of heavy cream
• 130 g of peanut butter
• 80 g of powdered sugar
*Chocolate Ganache:*
• 250 g of dark or milk chocolate
• 2 tbsp of neutral oil
*Caramel:*
• 100 g of sugar
• 50 g of salted butter
• 100 ml of heavy cream
**Directions:**
1. **Preheat the Oven:** Preheat your oven to 180°C (350°F). Line a baking sheet (approximately 10×15 inches) with parchment paper.
2. **Make the Sponge Cake:** In a mixing bowl, whisk the eggs and sugar together until light and fluffy. Sift in the flour, cocoa powder, and baking powder, and gently fold until combined. Add the heavy cream and neutral oil, mixing until smooth. Pour the batter onto the prepared baking sheet, spreading it evenly.
3. **Bake the Cake:** Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and let it cool slightly.
4. **Roll the Cake:** While the cake is still warm, carefully roll it up with the parchment paper from the short end. Let it cool completely in this rolled position.
5. **Prepare the Filling:** In a bowl, whip the heavy cream until soft peaks form. In another bowl, mix the mascarpone cheese, peanut butter, and powdered sugar until smooth. Gently fold in the whipped cream until well combined.
6. **Unroll and Fill the Cake:** Once the sponge cake is completely cool, unroll it gently. Spread the peanut butter filling evenly over the surface, then roll the cake back up tightly without the parchment paper.
7. **Make the Chocolate Ganache:** In a heatproof bowl, combine the chocolate and neutral oil. Melt together over a double boiler or in the microwave in short bursts, stirring until smooth.
8. **Prepare the Caramel:** In a saucepan, melt the sugar over medium heat until it turns a golden brown. Remove from heat and stir in the salted butter until melted. Gradually whisk in the heavy cream until smooth. Let it cool slightly.
9. **Assemble the Yule Log:** Place the rolled cake seam-side down on a serving platter. Pour the chocolate ganache over the top, allowing it to drip down the sides. Drizzle the caramel sauce over the ganache for an extra touch of sweetness.
10. **Chill and Serve:** Refrigerate the Yule log for at least 1 hour to set. Slice and serve, enjoying this rich and indulgent holiday treat!
**Nutritional Information:**
Prep Time: 30 minutes | Baking Time: 12 minutes | Total Time: 1 hour 30 minutes
Kcal: Approximately 350 kcal per serving | 
Servings: 10 servings
