Yule Log

Ingredients

Yield:

Serves 10

• Chiffon Sponge

  • All-purpose flour - 178g
  • Salt - 3g
  • Sugar - 185g
  • Cocoa - 20g
  • Baking Soda - 4g
  • Vanilla Extract - 3g
  • Vegetable Oil - 70g
  • Cold Water - 220g
  • White Vinegar - 14g

• Filling and Frosting

  • Butter - 136g
  • Valrohna Manjari Dark Chocolate (Any Dark Chocolate Couverture) - 102g
  • Icing Sugar - 175g
  • Cocoa Power - 25g
  • Sour Cream - 136g
  • Praline Paste - 25g

• Meringue

  • Egg Whites - 200g
  • Sugar - 350g

Preparation

Difficulty:

Medium

Time:

45 MinutesPrep Time

Total Time:

3 Hours

1. Chiffon Sponge

   1. Sift flour, salt, sugar, cocoa powder and baking soda.
   2. Stir in oil, vinegar, and vanilla. Scrape sides and mix until smooth.
   3. Bake on flat sheet pans, tray.
   4. Bake 8 minutes at 170°C.

2. Filling and Frosting

   1. Melt butter, chocolate and the praline paste together in the microwave, mix well to incorporate
   2. Sift the icing sugar and the cocoa powder and mix into the chocolate/butter mix. The mix will appear dull and grainy.
   3. Add in sour cream and continue to mix until shiny and smooth.
   4. Let sit for a few minutes at room temp before using.

3. Meringue

   1. Make a Swiss meringue by heating up the sugar and egg whites over a Bain Marie.
   2. Whisk until stiff.
   3. Divide into 2 parts, add red coloring to one part and mix well to make red meringue.
   4. Pipe the red into domes.
   5. Pipe the white into smaller kisses.
   6. Leave to dry in an oven set at 80 degree Celsius for an hour.
   7. Assemble them keeping the red on top to form mushrooms, with the help of icing.

4. Assemble

   1. On a Parchment paper place the Sponge, use dark rum or any liqueur to flavour the sponge.
   2. Layer it with the Chocolate Filling.
   3. Roll out to form a log.
   4. Keep refrigerated for at least 2 hours.
   5. Remove and frost it with the remaining frosting mix or pipe over the log with a star nozzle.
   6. Decorated with meringue Mushrooms and holy leaves.