Christmas Yule Log with 40% cocoa chocolate
10 servings
Medium
FOR THE BATTER:
6 egg whites
3 egg yolks
100g sugar
4 cl cocoa powder
4 cl all-purpose flour
70 ml sunflower oil
1 cl vanilla extract
FOR THE FILLING AND TOPPING:
450g Neugebauer Semisweet chocolate
400g whipping cream or heavy cream
50g unsalted butter
Preparation
BATTER:
In a mixer, beat the egg whites on medium speed, gradually adding the sugar until they triple in volume.
Then add the yolks and vanilla and beat a little more.
Add the oil and gently fold with a spatula until everything is incorporated. Bake for approximately six minutes in an oven preheated to 200 degrees.
Use a pan greased and lined with parchment paper so it doesn't stick. Keep an eye on it so it doesn't burn.
GANACHE:
Break or chop the desired amount of Neugebauer chocolate and place it in a bowl or a heatproof dish.
In a saucepan, heat water without letting it boil. Place the container with the chocolate inside the pan with the heat already off, leave for 1 minute, then stir until completely melted and smooth.
Your chocolate is ready.
Refrigerate for four hours.
ASSEMBLY:
On a flat, clean surface, with the cake still warm, spread the filling, which should be chilled, and roll it up carefully so it doesn't break.
Once on the serving plate, cover it with the remaining ganache. Decorate with sprigs of rosemary, a few cherries and chopped pistachios.
By: Jair Nascimento - Muita Comilança
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