Chocolate Christmas log
The Chocolate Christmas log, also known as a Yule log or Buche de Noel, is a festive dessert that has become a holiday tradition in many households. This delectable treat is typically made by rolling a sponge cake filled with rich chocolate ganache or buttercream into a log shape.
Biscuit:
4 eggs
135 g of sugar
40 g melted butter
1 teaspoon vanilla paste
135 g of flour
1 teaspoon baking powder
15 g of cocoa
Beat the eggs and sugar until they double in volume. Add the butter and vanilla. Finally, sift the dry
Ingredients
Pour onto a tray lined with sugar paper or onto a cake pan and bake at 180 degrees for 12 minutes.
Roll on a cloth or baking paper.
Syrup:
60 g of sugar
60 gr of water
splash of rum
Truffle:
250 g of whipping cream with a minimum of 35% fat
30 g of sugar
25 g milk chocolate
75 g dark chocolate
To have it on the same day, I heat 100 g of cream with the sugar and pour it over the chopped chocolates or in drops. Integrate and let cool to room temperature.
Pour into a bowl along with the remaining 150 g of very cold cream. Beat with whisks until you get a stable truffle.
Unroll the sponge cake, syrup and spread the truffle and roll. Store in the refrigerator.
Ganache:
50 g of cream 35% fat
75 g milk chocolate
20 g of butter
Heat the cream, pour over the chopped chocolate or drops and integrate well. Add the butter and let it cool until it has the right texture.
Cover the trunk with the ganache and decorate.
