Chocolate Yule log
A soft rolled sponge filled and coated with dark chocolate ganache.
Active time40 min
Cooking15 min
Total3 hResting : 2 h
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Ingredients
- 30 g unsalted butter
- 250 ml whipping cream with 30 % fat
- 4 eggs
- 250 g dark cooking chocolate
- 100 g wheat flour
- 1 pinch of fine salt
- 100 g caster sugar
Preparation
Heat the oven to 180 °C. Separate the eggs. Whisk the yolks with the sugar until pale and fold in the sifted flour. Whisk the whites with the salt to firm peaks, then gently fold into the batter. Spread on a lined tray about 1 cm thick. Bake for 10 minutes until flexible and lightly golden.
4 eggs100 g wheat flour1 pinch of fine salt100 g caster sugar- oven
- mixing bowl
- whisk
- sieve
- spatula
- baking tray
- baking paper
Immediately turn the sponge onto a clean, slightly damp cloth. Peel off the paper, roll up with the cloth and cool. Chop the chocolate into a bowl. Gently heat the cream with the butter until melted, without boiling. Pour over the chocolate and stir from the centre outwards until smooth. Cool slightly, then chill for about 60 minutes until spreadable, without letting it harden. The sponge cools meanwhile.
30 g unsalted butter250 ml whipping cream with 30 % fat250 g dark cooking chocolate- clean tea towel
- knife
- chopping board
- mixing bowl
- saucepan
- spatula
Gently unroll the sponge and remove the cloth. Spread with half the ganache and roll up again, seam down. Coat with the remaining ganache. Draw bark-like lines with a fork. Refrigerate for at least 60 minutes before serving.
- spatula
- fork
- serving plate
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration