Dubai Chocolate Yule Log

This Dubai chocolate yule log is a delicious twist of a traditional yule log. It has a chocolate layer that is rolled up with pistachio kataifi filling inside. A whipped chocolate ganache is spread all over the log, and it's decorated with pistachios and raspberries for a pop of colour!

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• 🎄A Yule Log with a Twist
• 🥘Ingredients
• 🔪Instructions
• ✔️Expert Tips
• 💭FAQs
• 🔖Related Recipes
• 📋 Recipe

🎄A Yule Log with a Twist

I used to work for Emirates airline as a flight attendant back in the early 2000's, and lived in Dubai. When Dubai chocolate bars became viral this year, it brought me back all those memories!

When I saw a picture of a Dubai chocolate yule log on the front page of a magazine at the grocery store, I got so excited and decided to come up with my own recipe (this is how I get a lot of my ideas!).

I chose a chocolate cake for this recipe to match the Dubai chocolate bars. Then added a pistachio kataifi cream. I made the pistachio cream, but feel free to use already made pistachio cream to save time. I also couldn't find kataifi at any of my stores, so I used puff pastry, sliced it up real thin, and cooked it in butter. It was super easy, but again, use already made kataifi to save time!

The outside of the yule log is decorated with a whipped chocolate ganache. I used an offset scapula to make streaks in it, so it looks like a log. Then to decorate, I added chopped up pistachios and some raspberries for some colour.

For some other cake recipes, try Raffaello cake, Little Debbie Christmas tree cake, or Christmas cake!

🥘Ingredients

🔪Instructions

Chocolate Roll Cake

Using a fine mesh sieve, sift four, cocoa powder, baking powder, and salt into a medium sized bowl. Set aside.

Use a hand mixer or stand mixer, beat egg whites and ¼ cup of sugar until medium peaks form. Transfer egg whites into another bowl. Set aside.

Using the same bowl you had the egg whites in (no need to clean it), add egg yolks and remaining sugar. Beat until egg yolks are lightened in colour, about 1 minute beating on high. Add in melted butter, vanilla, and buttermilk. Mix to combine.

Add ⅓ egg whites to the egg yolk mixture. Use a rubber spatula to gently mix the egg whites in. Add in ½ of the dry ingredients, mix to combine. Add in another ⅓ egg whites and gently mix to combine. Then add the remaining ½ of the dry ingredients, followed by the remaining ⅓ of egg whites. Mix gently to combine.

Spread batter evenly into a parchment lined 12 x 17 inch baking pan. Use an offset spatula to get the batter to all corners. Bake at 350°F (180°C) for 12-14 minutes, or until the cake springs back when lightly touched with your finger.

Once the cake comes out of the oven, run a knife down the sides to loosen it, and immediately turn out onto a cocoa powder dusted kitchen towel. Carefully peel off the parchment that was at the bottom of the cake.

Start at the narrow end and tightly roll the cake with the towel. Allow the cake to cool to room temperature, about 2 hours.

Pistachio Kataifi Filling

If you want to save time, you can purchase pistachio filling. To make it from scratch, place a small saucepan with 2 cups of water in it over medium heat. Shell the pistachios. When the water is boiling, place the shelled pistachios in it. Boil for 3 minutes to soften their skins.

Lay out a clean kitchen towel out. Drain the softened pistachios and set them on the kitchen towel. Rub the pistachios with the kitchen towel to remove the skins. This takes some time, but your pistachio cream will be vibrant green after removing the skins.

Discard the pistachio skins add the skinned pistachios into a small food processor or a blender. Add 2 tablespoons of milk to the blender. Blend the pistachios until they are broken up, about 5 minutes, stopping to scrape down the sides.

Meanwhile, add remaining 4 tablespoons milk, butter, and chocolate to a medium bowl. Place over a small pot of boiling water (I used the same pot I boiled the pistachios in), or heat in the microwave. Stir every so often, until everything is melted.

Once melted, pour ingredients into the blender with the pistachios. Add powdered sugar, vanilla, and salt. Blend until smooth. Remove pistachio cream to a medium bowl and set aside.

You can also use store bought kataifi in this recipe, but if you want to make it from scratch, follow the recipe.

Place frozen puff pastry on a lightly floured surface. Use a pastry cutter or knife to slice very thin strips out of the puff pastry. Cut the strips into small pieces, about an inch long.

Heat butter in a frying pan over medium heat. Add puff pastry pieces once the butter is melted. Fry the puff pastry pieces until lightly browned. Let puff pastry cool to room temperature, then add it to the pistachio cream, and mix. Set aside.

Assembly

To make the whipped chocolate ganache, place chocolate in a small bowl. Heat whipping cream in the microwave until it starts to boil. Pour boiling whipping cream over chocolate. Leave it for 3 minutes, then stir to combine. If chocolate isn't fully melted, heat it gently in the microwave.

Place melted chocolate/whipping cream (ganache) into a large bowl. Whip until if forms stiff peaks, about 10 minutes.

Carefully unroll chocolate cake. Spread prepared pistachio kataifi filling onto the unrolled cake. Roll it back up, and cut off a bit of the ends of the cake roll. Place the cake on a serving plate.

Spread the whipped chocolate ganache over the cake roll. Decorate with more pistachios and raspberries for some colour.

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