Let the flavors of France and Italy take you on a journey to a world of delights! In this culinary performance, we will focus on one of the most famous creations of French Easter: the Chocolate Yule Log. This delicious masterpiece is made from a soft genoise sponge cake, wrapped in a vanilla-scented whipped cream and adorned with a chocolate ganache sauce that dreamily evokes chocolate notes.

👥 Servings : 6 | ⭐ Rating : ★★★☆☆ (3/5)

🥘 Ingredients

Genoise Sponge Cake
8 eggs
250g flour
250g powdered sugar
Zest of 1 lemon
1 packet of vanilla
Whipped Cream
1/2 liter milk
1 vanilla pod
6 egg yolks
2 egg whites
75g powdered sugar
1/2liter heavy cream
Ganache
1/4liter clotted cream
375g dark chocolate
Caramel Cream for decoration

👨‍🍳 Instructions

Preparation of the genoise sponge cake:
* Heat a bain-marie, place eggs, powdered sugar, vanilla sugar, and lemon zest in a bowl and place over the bain marie.
* Beat the mixture with an electric beater until it doubles in volume, remove from heat and continue to beat until cooled; gently fold in sifted flour using a wooden spoon until a perfectly homogeneous batter is achieved.
* Pour the batter onto a baking sheet lined with greased parchment paper, bake in a preheated oven at 180°C for 15 minutes, check doneness with a toothpick, remove from the oven and unmold onto a damp towel to cool.
Preparation of the whipped cream:
* Beat egg yolks with sugar until it becomes white.
* Split the vanilla pod lengthwise, scrape out all the small black seeds.
* Pour milk into a saucepan, add grated vanilla and bring to a boil.
* Gradually pour hot milk over egg yolks-sugar mixture while stirring continuously.
* Return the mixture to the saucepan and cook over low heat without stopping stirring with a wooden spoon until the cream thickens and coats the spoon, strain the mixture and let it cool.
* Whip egg whites into stiff peaks and gently fold them into the previous mixture.
Preparation of the ganache:
* Cut the chocolate into pieces.
* Bring clotted cream to a boil, remove from heat, add chocolate pieces and stir gently for 7 minutes, let it cool.
Assembly:
* Line a Yule log mold with plastic wrap.
* Cut a rectangle of genoise sponge cake to fit the mold and line the mold with the cake.
* Pour whipped cream over the cake and place in freezer for 3-4 hours. Remove the mold from the freezer, unmold onto a wire rack and remove plastic wrap.
* Spread the Yule log with ganache and keep it in the freezer until use.
Decoration:
* Decorate the Yule log with caramel cream and serve.