The holiday season is upon us, and what better way to get into the festive spirit than by creating a delicious Chocolate Yule Log? This beautiful dessert is a showstopper, combining traditional flavors with a creative twist.

Based on a recipe from L'École du Chocolat, it's perfect for entertaining guests and adding an extra touch of holiday magic to your celebrations. In this article, we'll walk you through the process of making this stunning dessert that's as delicious as it is beautiful. Let's dive in!

Ingredients You'll Need

To make this beautiful Chocolate Yule Log, you'll need to gather the following ingredients. This recipe serves 10-12 people, making it the perfect size for your holiday gatherings.

For Decoration:

- 50g of 70% dark chocolate - Unsweetened cocoa powder - Joconde “biscuits” sponge (recipe below) - 2 eggs (100g) - 70g ground hazelnuts - 60g coarse sugar - 20g all-purpose flour - ½ vanilla bean - 1 tablespoon butter (optional)

For the Chocolate Cake:

- 200g of 70% dark chocolate - 250ml heavy cream - 75g softened butter - 50ml drinks syrup (recipe below) - 120ml water - 100g sugar - 1 teaspoon coffee extract - 40ml driks

For the Coffee Cream:

- 1 egg (50g) - 2 egg yolks (40g) - 160g sugar - 80ml water - 250g softened butter - Coffee extract (to taste)

Tools You'll Need

- 2 sheets of acetate guitar sheets - 1 cooking thermometer - 2 piping bags - 1 basket weave piping tip - 1 10mm piping tip

Step-by-Step Instructions

Decoration

First, we start by tempering the dark chocolate. Chop the chocolate roughly and heat two-thirds of it over a double boiler until it reaches 45-50°C. Remove it from the heat and add the remaining chopped chocolate. Stir until fully melted, and let the entire batch cool to 30-32°C. Test the temperature of the chocolate to ensure it's ready, and then spread it onto the acetate sheets. Cover it with a second sheet and gently bend them to create a wave-like effect. Let the chocolate harden at room temperature for at least 30 minutes.

Joconde “Biscuits” Sponge

Preheat your oven to 200°C. In a bowl, combine eggs, ground hazelnuts, coarse sugar, flour, and the seeds from the vanilla bean. Optionally, add melted butter. In another bowl, whip the egg whites until stiff peaks form. Gradually add half of the sugar, then the remaining sugar, and continue whipping until stiff. Gently fold the whipped egg whites into the hazelnut mixture. Spread the sponge mixture onto a baking tray lined with parchment paper, smoothing it to an even 5mm thickness. Bake for 6-8 minutes. Once cooled, flip the sponge onto a clean sheet of parchment paper and carefully peel off the baking paper.

Chocolate Ganache

Chop the chocolate into rough pieces and place it in a bowl. Heat the cream in a saucepan until it simmers, then pour it over the chocolate. Stir until smooth, and then add butter and drins. Let the ganache sit at room temperature for 1 hour, then transfer it to a piping bag fitted with a piping tip.

Drinks Syrup

To make the drinks syrup, combine water and sugar in a pan and bring to a boil. Once it cools, add coffee extract and drins. This will give your Yule log a delightful depth of flavor.

Coffee Cream

For the coffee cream, beat the egg and egg yolks until they turn pale and thick. In a saucepan, combine sugar and water, and heat until the temperature reaches 120°C on a cooking thermometer. Slowly pour the sugar syrup over the egg mixture while whisking continuously. Keep whisking until it cools. Gently add softened butter and coffee extract to taste. Fill a piping bag with this coffee cream.

Assembling the Yule Log

Now, it's time to assemble your Yule Log! Start by dipping the Joconde sponge in the drinks syrup. Spread a layer of coffee cream over the sponge, and use a spatula to smooth it out. Following the parchment paper as a guide, carefully roll the sponge into a log shape, removing the parchment paper as you go. Place the seam underneath the log.

Spread a thin layer of chocolate ganache all over the surface of the log, and refrigerate for 1 hour to set. Before serving, cut the tempered chocolate into large pieces and decorate the log with the chocolate shards. Dust with cocoa powder for a final touch.

There you have it, Lykkers – a stunning and delicious Chocolate Yule Log that's perfect for any holiday celebration. Whether you're hosting a Christmas dinner or just indulging in a festive treat, this dessert will surely impress. Remember, it's all about adding a bit of extra flair to your holiday gatherings. Enjoy the process, and most importantly, enjoy the sweet, rich flavors of this beautiful creation! Happy baking!

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