Chocolate Yule Log
Ingredients
- 2 pcEgg (yolks and whites separated)
- 50 gWhite sugar (for the sponge)
- 50 gWheat flour (sifted)
- 125 gDark chocolate (chopped)
- 100 mlCream (full fat liquid)
- 25 gUnsalted butter (softened)
- 1 tbspRum (for the syrup)
- 25 mlMineral water (for the syrup)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48 hours in the refrigerator. Take it out 15 minutes before serving so the chocolate regains its softness.
