Chocolate Yule log, the most colorful dessert for Christmas Eve
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Total: 1 h 45 min Diners: 8
I had always been terrified of the gypsy arm until I took the plunge for the first time and realized it was silly. To make this type of sponge cake we have to use a Genoese sponge cake recipe that has no fat, only egg fat, and no yeast. The sponge cake will be fluffy due to the action of the egg whites whipped until stiff. We will have to bake it just enough so that it does not toast or brown, we do not want a dry cake and then roll it on a slightly damp cloth as soon as it comes out of the oven, as it is still moldable when hot. It is very important that the cloth does not have any odor, so that the cake does not absorb it. This seems silly but we do not fall for it and it completely ruins a dessert.
From that cake, we can think of many possibilities. Because they can be sweet fillings like the pumpkin and cream cheese gypsy’s arm, but also savory fillings like the piquillo peppers gypsy’s arm. In France it is tremendously popular to have the Nöel buche de Nöel for dessert at Christmas and it is nothing more than that sponge cake filled with a good chocolate ganache. Then, the sponge cake can be made of different flours and we can add a proportion of almond flour, walnut flour or hazelnut flour (for example) to give it another personality.
Similar to the chocolate ganache to which I add a little rum on this occasion but I could think of adding orange zest, black pepper, chili, cinnamon or coconut, or whatever I want! It is essential that the ganache is cool enough so that it does not spread everywhere. The first time I tried to form the log, the ganache was too hot and so I pricked absolutely everything. There is no better thing to do than to redirect the situation and learn from your mistakes. Do not give up, always look for ways to remedy the disaster.
How to make a yule log
Ingredients
For the sponge cake
Large eggs, 4 pcs Flour, 120 g Sugar, 120 g Salt, a pinch
For the chocolate ganache
70% melting chocolate, 250 g Whipping cream, 250 g Butter, 30 g Rum, 2 teaspoons
Step 1
Preheat the oven to 180 ºC. Separate the egg whites from the yolks. In a large bowl, with the eggs at room temperature, beat the egg whites until stiff with the help of a whisk. When they begin to whiten, add 60 grams of sugar and continue whipping until they become a firm meringue.
Step 2
On the other hand, also beat the egg yolks with the rest of the sugar until they whiten, always with a whisk. When this happens you will have to incorporate the flour in batches, little by little, integrating everything well.
Step 3
Incorporate the egg whites whipped until stiff in the other mixture, we will do it in two or three batches and with the help of a spatula making encircling movements. We do not want to lose too much air.
Step 4
Dispose a baking paper in a tray of about 30 x 20 cm and pour over it the cake mixture, stretch well with the help of a spatula until it is uniform and has managed to cover the entire surface. Place in the oven and bake for 10 to 12 minutes, with heat up and down, the cake will have to start to take color but not brown.
Step 5
Have another cold baking tray ready, or a board larger than the size of the cake sheet, and also a slightly damp cloth. When the cake comes out of the oven, let it rest for a couple of minutes.
Then, put the cloth on top and also the baking tray or board and flip it over as if it were an omelette. The sponge cake will remain on the moistened cloth. Be careful not to burn yourself. Roll the sponge cake on itself, leaving the cloth in between as if it were the filling. Let it cool but not too much, at room temperature indoors.
Step 6
To prepare the ganache, heat the cream until it boils and then pour it over the chopped chocolate. Cover the bowl and let it stand for a couple of minutes. Stir everything well after that time, so that the chocolate melts and mixes with the cream completely. Then add the butter and mix well. Finally, add the rum. Chill until it is moldable, not liquid, this time yes in the fridge.
Step 7
Open the cake and remove the cloth. Fill its interior with the chocolate ganache, so that you have a generous filling. Then fold it back on itself just like the first time.
Step 8
Cut a slice from the log and put it on top, to make the decoration. Coat the yule log with all the rest of the ganache, until there are no places left uncovered. Shape the log and decorate as desired. Chill before eating.
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