Chocolate Yule Log Recipe

Chocolate Yule Log Recipe

Ingredients

For 6 to 8 people

For the Chocolate Dacquoise

• 1 1/2 cup ( 140 g) Almond flour
• 1 cup ( 130 g) Sugar
• 5 Egg whites
• 1 1/2 tbsp ( 10 g) cocoa powder
• 2 1/2 tbsp (20 g) Sugar

For the buttercream

• 6 tbsp (50 g) Sugar
• 2 tbsp Water
• 4 1/2 ounces (125 g) Butter
• 1 Egg
• 2 Egg yolks

For the chocolate ganache

• 3 1/2 ounces ( 100 g ) dark chocolate
• 2 3/4 ounces ( 80 g ) Butter
• 1/2 cup (10 g ) heavy Cream

Method

1. The chocolate Dacquoise
2. Preheat your oven to 360° F (180°c).
3. Sift the icing sugar, cocoa, and almonds flour in a bowl
4. Beat the egg whites in a blender with a dash of salt, gently at first, then faster
5. When they are foaming well, add the sugar and turn the mixer to fast mode
6. Pour the sugar / almond / cocoa blend on the egg whites and gently fold the whites with a spatula
7. Pour the mixture into the baking sheet covered with parchment paper
8. Bake for 25 minutes
9. Return the plate on a damp cloth and remove the parchment paper
10. Roll the Daquoise with the cloth on

For the buttercream

1. Heat the sugar and water in a pan at about 250° F (120°c) (a good boil)
2. Mount the egg yolks with an electric whisk until they become frothy
3. Pour the syrup while beating slowly
4. When the mixture is cool, stir in the softened butter gradually while beating until the mixture is smooth

For the chocolate ganache

1. Grate the chocolate; pour the hot cream over the chocolate and stir in the butter with a spatula, then allow it to freeze slightly
2. Unroll the Dacquoise cake and spread on a layer of butter cream with a spatula, then roll the Dacquoise back with the help of the parchment paper
3. Cover the Christmas yule log with the ganache by using a spatula; you can make decorations with a fork

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