Yule Log
Ingredients
- 3 pcEgg (separated)
- 75 gWhite sugar (powder)
- 50 gWheat flour (sifted)
- 15 gUnsweetened cocoa powder (sifted)
- 125 gDark chocolate (chopped)
- 100 mlCream (full fat liquid)
- 25 gUnsalted butter (diced)
- 0.5 pinchGray sea salt
- 0.5 tspVanilla extract
Method
A flexible sponge cake that rolls without cracking, filled with a smooth chocolate cream. The frosting is scored with a fork to mimic bark, offering a contrast between the soft cake and the firm ganache.
- 1
Whisk egg yolks with 100g of white sugar until the mixture doubles in volume and forms a ribbon. Beat egg whites with a pinch of sea salt and the remaining sugar until stiff peaks form.
- 2
Sift the wheat flour and cocoa powder. Gently fold the dry ingredients into the yolks, then add the egg whites using a spatula without deflating the batter. Spread on a baking sheet. The batter must be smooth.
- 3
Bake at 180°C for 10 to 12 minutes. The sponge should remain flexible under finger pressure. Remove from oven, turn onto a damp cloth, and roll immediately to set the shape memory.
- 4
Chop the dark chocolate. Heat the cream until boiling, then pour over the chocolate. Wait one minute and stir from the center to emulsify. Add the butter for shine.
- 5
Unroll the cooled sponge. Spread a layer of ganache inside, then roll tightly again. Cover the outside with the remaining ganache and score with a fork to create the wood look.
Frequently asked questions
How do you get this dish right?
- To prevent the sponge from breaking, don't overbake it: it should remain pale and moist to the touch.
- Rolling in a damp cloth is the critical step to avoid cracks.
- Let the ganache cool at room temperature until it reaches a spreadable paste consistency before using.
How long does this dish keep?
Store in the refrigerator for up to 3 days. Take out 20 minutes before serving so the ganache softens.
