Chocolate Yule log

6 eggs

150 g of caster sugar

100 g of flour

50 g of cocoa powder

200 g of dark chocolate

250 g of fresh cream liquid

50 g of powdered sugar

1 tsp. vanilla extract

Electric mixer

Whisk

Spatula

Parchment paper

Hotplate

Rolling pin

Kitchen knife

Saucepan

Rectangular tart mould (silicone spatula)

1. 1

   Preheat oven to 180°C (gas mark 6). Line a baking tray with baking parchment.

2. 2

   Separate the egg whites from the yolks. Whisk the yolks with 100 g sugar until frothy. Then add the sifted flour and cocoa powder.

3. 3

   Beat the egg whites until stiff, gradually adding 50g caster sugar. Gently fold into the previous mixture.

4. 4

   Pour the dough onto the baking sheet, spread evenly and bake for 10 to 12 minutes.

5. 5

   Meanwhile, melt the dark chocolate in a bain-marie. In another saucepan, heat the crème fraîche without boiling. Pour the hot cream over the melted chocolate, add the vanilla extract and stir until the ganache is smooth and glossy.

6. 6

   Remove the cookie from the oven, unmold it onto a damp tea towel, remove the parchment paper and gently roll it up with the tea towel. Leave to cool.

7. 7

   Unroll the cooled cookie, spread the ganache over the entire surface, then re-roll the cookie without the tea towel. Sprinkle with powdered sugar if necessary.

8. 8

   Place the log in the refrigerator for at least 2 hours before serving.

Nutritional Information

Calories 280 kcal

Fats 16 g

Proteins 5 g

Carbohydrates 30 g

Fiber 2 g

Winter

This recipe is in season!