Chocolate Yule Log

A flexible and moist sponge cake rolled around a smooth chocolate cream that melts in the mouth. The texture is dense yet airy, with a subtle hint of rum balancing the sweetness.

• Prep time: 45 min
• Cook time: 12 min
• Difficulty: Medium
• Calories: 417
• Protein: 7 g
• Carbs: 39 g
• Fat: 24 g

Ingredients

• 2 piece Egg ( yolks and whites separated )
• 50 g White sugar ( for the sponge )
• 50 g Wheat flour ( sifted )
• 125 g Dark chocolate ( chopped )
• 100 ml Cream ( full fat liquid )
• 25 g Minimum butter sweet ( softened )
• 1 tbsp Rum optional ( for the syrup )
• 25 ml Mineral water ( for the syrup )

Instructions

1. Preparing the ganache

   Chop the dark chocolate. Boil the cream and pour it over the chocolate in three stages, stirring from the center to create a glossy emulsion. Add the butter pieces when the mixture is warm and smooth with a spatula.

2. Sponge cake batter

   Separate egg whites from yolks. Whisk yolks with sugar until they form a ribbon. Beat the whites until stiff peaks form and gently fold them into the yolks, alternating with sifted flour to maintain volume.

3. Baking and rolling

   Spread the batter on a baking sheet lined with parchment paper. Bake at 180°C for 10 to 12 minutes: the sponge should be pale gold and spring back when touched. Once out, roll it immediately in a damp cloth to keep it flexible.

4. Soaking and assembly

   Make a syrup by heating water, sugar, and rum. Unroll the cold sponge, brush it with syrup without soaking it through. Spread two-thirds of the ganache, roll tightly, and trim the ends at an angle for a clean finish.

5. Bark finish

   Cover the log with the remaining ganache. Use the tines of a fork to draw irregular lines mimicking tree bark. Refrigerate until the cream sets.

Chef's tips

• The secret is the damp cloth: roll the sponge right out of the oven to prevent cracking.
• If the ganache is too runny, let it sit at room temperature until it reaches a spreadable ointment-like consistency.

Storage

Keeps for 48 hours in the refrigerator. Take it out 15 minutes before serving so the chocolate regains its softness.