Go Back

Chocolate and chestnut Yule log recipe

Servings 8 people

Ingredients
  

Chocolate rolled cake

  • 6 eggs
  • 150 gr sugar
  • 50 gr bitter cocoa

Chestnut cream

  • 250 gr mascarpone
  • 1 jar of chestnut cream 350 gr

Chocolate ganache

  • 400 gr dark chocolate
  • 200 gr butter

Mounting

  • 50 g of candied chestnuts
  • 3 whole candied chestnuts for decoration

Instructions
 

Chocolate rolled cake

  • Preheat the oven to 180 ° C.
  • Separate the white from the yolks.
  • Whisk the yolks with half the sugar until the mixture turns white.
  • Add the cocoa powder in the yolk mixture.
  • Beating egg whites in a medium bowl. Add the other half of the sugar when they are firm.
  • Incorporate the egg whites with the chocolate preparation in a large bowl.
  • Spread out on a baking sheet lined with parchment paper.
  • Bake for 18 min. The cookie is baked.
  • As soon as it comes out of the oven, place a slightly damp cloth on the cookie. Turn the cookie over. Gently peel off the baking paper then roll the cookie. Keep it in a damp tea towel, closing the edges a bit like a papillote.

Chestnut-based cream

  • Mix the chestnut cream with the mascarpone.

Mounting

  • Unroll the cookie.
  • Spread the mascarpone / chestnut cream mixture.
  • Sprinkle with chunks of candied chestnuts.
  • Roll the log.

Chocolate buttercream

  • Melt the chocolate with 4 tablespoons of water.
  • Add the butter.
  • Whisk until a smooth paste is obtained.
  • Assemble using an electric mixer with high speed to incorporate air.

Mounting

  • Cover the Yule log with the chocolate ganache.
  • Place the 3 candied chestnuts.
  • Leave to set in the fridge for a few hours.
  • Trim the edges with a bread knife before serving.