The traditional French Christmas log exists in many variations of flavor and presentation. I like this one because the chocolate cake and coffee buttercream are not an excessively sweet combination. Also, the marzipan decorations can be prepared well in advance.

The sweet, mellow flavor of Bourbon has a great affinity for chocolate and pecans.  Serve this unadorned cake with a little unsweetened whipped cream or top with the easy chocolate frosting below.

The traditional French Christmas log exists in many variations of flavor and presentation. I like this one because the chocolate cake and coffee buttercream are not an excessively sweet combination. Also, the marzipan decorations can be prepared well in advance.

Typical of the Viennese love of the absurd, this rich chocolate almond cake is baked in a ridged, semi-cylindrical pan. After the chocolate icing is poured over the unmolded cake, it is stuck with pieces of slivered almond. Thus, it resembles a tied, larded, and sauced roast. For any of you who might not have the mold, this is equally delicious baked in a 10-inch round pan and served as an unwhimsical cake.

An adaptation of the truffle cake from the famous Sprungli cake shop in Zurich. This dessert is easy to make in advance and, as it makes two cakes, one may be used immediately and the other refrigerated or frozen for later use.

The traditional French Christmas log exists in many variations of flavor and presentation. I like this one because the chocolate cake and coffee buttercream are not an excessively sweet combination. Also, the marzipan decorations can be prepared well in advance.

This is a wonderful make-ahead dessert. As long as everything is ready in advance, you can make the cake batter and fill the molds hours ahead of time—just bake them immediately before you intend to serve them.