Christmas Yule Log
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Dessert
- 4 large eggs
- 50 gr. / 1¾ oz. vegetable oil
- 150 gr. / 5¼ oz. sugar
- ½ tsp salt
- 1 tsp vanilla extract
- 120 gr. / 4¼ oz. All-Purpose Flour
- 25 gr. / ¾ oz. cocoa
- ½ tsp baking powder
- 75 gr. / 2½ oz. heavy cream 35% fat
- 57 gr. / 2 oz. water
- 375 gr. / 13 oz. chestnut spread
- 100 gr. / 3½ oz. caster sugar
- 3 sheets of gelatin
- 1 tbsp dark rum
- 300 gr. / 10½ oz. heavy cream 35%
- 200 gr. / 7 oz. dark chocolate 60% cocoa
- 120 gr. / 4¼ oz. milk
- 200 ml / 7 fl. oz. heavy cream 35% fat
- 2 tsp confectioner’s sugar
- Preheat the oven to 175°C / 350°F.
- Take a 38 cm X 25 cm / 10in. x 15 in. cookie pan and line it with parchment paper.
- In your stand mixer beat the eggs and oil until thick and pale.
- Mix in the sugar, salt, and vanilla.
- Sift together the flour, cocoa, and baking powder, and fold gently into the egg mixture.
- Pour the batter into the pan.
- Bake the cake for 10 to 12 minutes.
- Remove the cake from the oven, and cool it in the pan for 2 minutes.
- Loosen the cake's edges, and transfer it to another parchment paper dusted with confectioners' sugar.
- Roll the cake up from the short end.
- Cool completely.
- In a bowl of cold water add the gelatin sheets to soften.
- In a pot pour the 75 gr. / 2½ oz. of heavy cream and the water and bring to boil.
- Add the chestnut spread and whisk to dissolve.
- Add the sugar and whisk to incorporate.
- Squeeze the water from the gelatin sheets and add them to the pot.
- Stir until they are completely dissolved.
- Add the rum.
- Remove from fire and set aside.
- Put the cold 300 gr. / 10½ oz. of heavy cream in your stand mixer bowl and whisk vigorously until it becomes thick with soft peaks.
- With a spatula mix gently the heavy cream with the chestnut batter until they are incorporated.
- Put the batter in your refrigerator for at least three hours to cold covered with a cling film directly on the cream.
- Boil the milk.
- In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
- Incorporate and put aside.
- In your mixer bowl pour the heavy cream and confectioner’s sugar and whisk with the wire whip until it becomes thick as a Greek yogurt.
- Slowly, slowly add it to the chocolate batter and mix gently with a spatula until everything is incorporated.
- Put it in the fridge for two hours, covered with cling film directly on the cream.
- Unroll the cake and spread it with most of the filling.
- Re-roll the cake and cut off ¼ of the roll.
- Stand the larger piece upright.
- Position the smaller piece to look like a branch coming out of the log.
- Spread the rest of the filling all over.
- Put it in freezer until it is firm about one hour.
- Remove from freezer and spread the chocolate mousse.
- Take a fork and make drills in order to look like log.
- Refrigerate for an hour.
- Decorate with chestnuts, candies and other Christmas edible ornaments.
Recipe for the sponge cake adapted from King Arthur Flour
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/christmas-yule-log/
3.3.3070