This chocolate log made with Italian pandoro takes the iconic Christmas cake of Verona and transforms it with a light ricotta cream and a cocoa “bark” effect. The contrast between pandoro and the creamy, gently sweet filling makes every slice feel delicious. This is the kind of dessert that disappears quietly while everyone is still talking about how simple it was to make, regardless of the holiday table.
What Is Chocolate Log with Italian Pandoro?
Chocolate log with pandoro is a festive dessert inspired by the classic Christmas yule log, but made with sliced pandoro instead of sponge cake. Pandoro, a traditional Italian Christmas cake, is known for its tall, star-shaped form and soft, vanilla-scented crumb. The slices in this cake are layered with a ricotta and whipped cream filling, rolled into a log, and chilled until sliceable. A final dusting of cocoa powder gives it the rustic look of a chocolate log without any complicated baking.
Pro Tips for the Best Chocolate Pandoro Log
- Use fresh, soft pandoro so it rolls easily without cracking.
- Drain the ricotta well before mixing to keep the cream thick and stable.
- Chill the log thoroughly to help it hold its shape when sliced.
- Dust with cocoa powder just before serving for a clean finish.
Frequently Asked Questions
Can I make this dessert ahead of time?
Yes, this chocolate pandoro log is ideal for making ahead. Preparing it the day before allows the cream to set properly and the flavors to meld together. Keep it refrigerated until ready to serve for the best texture. Add the cocoa powder decoration just before serving for a fresh look.
Can I use mascarpone instead of ricotta?
Mascarpone can be used if you want a richer filling. Ricotta, however, keeps the dessert lighter and more traditional in Italian-style desserts. If using mascarpone, you may want to slightly reduce the sugar since it’s naturally sweeter.
Why does my log lose its shape when slicing?
This usually means the dessert hasn’t chilled long enough. The pandoro and cream need time in the refrigerator to firm up and hold together. Make sure it rests for at least 3 hours, or longer if needed.
Can I add extra flavors to the cream?
Vanilla extract or a bit of grated orange zest pairs beautifully with pandoro, and you can also add chocolate chips for texture or a light dusting of cocoa inside the cream. Just avoid adding too much liquid, which can soften the filling.
How to Store Chocolate Pandoro Log
Store leftovers in the refrigerator, covered or wrapped tightly, to keep the cream fresh. It will stay in good condition for up to 3 days. Keep it away from strong-smelling foods, as the pandoro can absorb odors.
Ingredients
How to Make a Chocolate Log with Italian Pandoro
Cut the pandoro horizontally into even slices, keeping them as intact as possible. In a bowl, mix the ricotta cheese with the sugar and whipped cream.
Cut the pandoro horizontally into even slices, keeping them as intact as possible. In a bowl, mix the ricotta cheese with the sugar and whipped cream.
Arrange the pandoro slices slightly overlapping on a sheet of plastic wrap, roll it out, and spread an even layer of ricotta cream over them.
Arrange the pandoro slices slightly overlapping on a sheet of plastic wrap, roll it out, and spread an even layer of ricotta cream over them.
Using the plastic wrap to help you, roll the pandoro into a log shape, wrap it, and refrigerate for 3 hours. Remove from the fridge and cut out the edges.
Using the plastic wrap to help you, roll the pandoro into a log shape, wrap it, and refrigerate for 3 hours. Remove from the fridge and cut out the edges.
Unwrap the chilled log, spread more ricotta cream, and dust generously with cocoa powder.
Unwrap the chilled log, spread more ricotta cream, and dust generously with cocoa powder.
;Resize,width=767;)
