Chocolate Christmas Yule Log

Yield: Serves 6

Recipe courtesy of Manuel Latruwe, Calgary, AB.

Photo by Ingrid Kuenzel

Ingredients

CHOCOLATE FLOURLESS SPONGE CAKE

6 egg whites

65 grams sugar

2 egg yolks

190 grams melted dark chocolate (72%)

45 grams butter

CREME ANGLAISE

100 grams milk

36 grams sugar

3 egg yolks

CHOCOLATE MOUSSE

166 grams crème anglaise

250 grams whipped cream (35%)

125 grams melted dark chocolate (72%)

CHOCOLATE GLAZE

166 grams water

150 grams whipping cream (35%)

75 grams cocoa powder

75 grams corn syrup

166 grams sugar

12 grams gelatin

Preparation

    For the chocolate flourless sponge cake:
  1. Whip the egg whites with the sugar.
  2. In a separate bowl whip the egg yolks. Fold the beaten egg whites and beaten yolks together.
  3. Take part of the mixture and fold it into the molten chocolate.
  4. Add the melted butter. Fold in the rest of the first part.
  5. Spread the sponge cake onto a parchment paper 30 X 40 cm.
  6. Bake in the oven at 450F for 8 minutes.
  7. For the crème anglaise:
  8. Heat the milk.
  9. Combine in a bowl the yolks and the sugar.
  10. At 100F combine the warm milk and yolk mixture together.
  11. While stirring the mixture heat till 18F. Chill rapidly.
  12. For the chocolate mousse:
  13. In a bowl bring the crème anglaise to room temperature.
  14. Combine the anglaise and the ¾ whipped cream together.
  15. Pour 1/3 of the mixture onto the melted chocolate and mix rapidly.
  16. Fold the rest of the whipped cream into the bowl and mix well.
  17. For the chocolate glaze:
  18. Boil water and cream together.
  19. Combine the cacao powder and sugar together and add to the boiling cream and water.
  20. Add the corn syrup and mix well.
  21. Add the soaked gelatine and mix well.
  22. Let rest overnight in the cooler.
  23. Warm up to 99F before poring it over the cake.
  24. Assembly:
  25. Dust the sheet of sponge cake with icing sugar.
  26. Place a second parchment paper on top of the cake.
  27. Flip the sponge and peel of the parchment paper used for baking.
  28. Spread the chocolate mousse on to the sponge and then gently roll the cake into the log shape. Chill the cake until set, trim the sides, cover with the chocolate glaze.
  29. Decorate as desired.
https://culinairemagazine.ca/chocolate-christmas-yule-log/

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