Chocolat Raspberry Yule Log

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WHAT'S SPECIAL
This indulgent creation combines the timeless duo of chocolate and raspberries, uniting in a harmonious dance of flavors and textures. The velvety chocolate sponge, enveloped in a luscious raspberry cream, promises to be a showstopper at your holiday table.

Chocolate Raspberry Yule log

Let's craft this festive masterpiece, where each slice unveils a symphony of sweetness and a touch of holiday magic. Let the festivities begin with our Raspberry Chocolate Yule Log – a dessert that's not just a treat for the palate but a centerpiece that captures the spirit of the season.
Prep Time 40 minutes
Cook Time 20 minutes
Freezing time 5 hours
Course Dessert
Cuisine French
Servings 8

Equipment

  • 1 bowl and saucepan or double boiler
  • 2 mixing bowl
  • 1 non-stick baking pan
  • 1 blender
  • 1 strainer
  • 1 bowl
  • 2 saucepans
  • 1 mixer
  • 1 spatula
  • 1 insert mold
  • 1 yule log mold
  • 1 hand blender
  • 1 food thermometer

Ingredients
  

Chocolate genoise - Sponge cake

  • 2 eggs
  • 1/3 cup all purpose flour (50 g - 1.76 oz)
  • 1/4 cup sugar (50 g - 1.76 oz)
  • 1 ¾ oz dark chocolate (50 g)
  • 0.35 oz butter (10 g)

Raspberry cream

  • 3 cups fresh raspberries (300 g - 10.58 oz)
  • 1/4 cup sugar (50 g - 1.76 oz)
  • 1 ¼ cup heavy cream (300 g - 10.59 oz)
  • ½ cup powdered sugar (50 g - 1.76 oz)
  • 6 gelatin sheets

Chocolate insert

  • 0z dark chocolate (100 g - 3.52 oz)
  • 0.41 cup heavy cream (100 g - 3.52 oz)

Pink mirror glaze

  • ½ cup sugar (110 g - 3,88 oz)
  • cup water (90 g - 3.17 oz)
  • cup white chocolate (50 g - 1.76 oz)
  • cup heavy cream (75 g - 2.65 oz)
  • 2 gelatin sheets
  • rose pink food coloring

Instructions
 

Chocolate genoise - Sponge cake

  • Preheat the oven to 356° Fahrenheit (180°Celsius).
  • Melt the chocolate and butter in a double boiler (fill the bottom saucepan with a little bit of water, then bring it to a boil and start simmering. Once the water is boiling, place the chocolate pan or heat-proof bowl on top, turn off the heat, and let the chocolate melt. Be sure to stir the chopped chocolate and butter (or microwave but check regularly).
  • Blanch the yolks with the sugar in a mixing bowl (whisk the egg yolks and sugar together until pale, slightly fluffy and smooth).
  • In another bowl, beat the egg whites until stiff with an electric mixer.
  • Then add the cooled chocolate to the egg yolk-sugar mixture.
  • Then add the whites delicately, then the flour.
  • Prepare a buttered non-stick baking pan. Spread the dough, so that you can cut 1.5 strips of the width and length of the yule log mold.
    (Ex: for a 10 inch x 4 inch mold, provide a strip of 30 inch x 6 inch)
  • Cook for 8 to 10 minutes.
  • Unmold and leave to cool. Cut 2 strips, one 4 inch (width of your mold) and one of 2 inch wide ((width of the mold divided by 2).

Raspberry Cream

  • Blend the raspberries until you obtain a puree.
    Pour the mixture to a strainer to extract the seeds : put a fine mesh strainer over a large bowl and pour the raspberry mixture on it. The liquid will run through the strainer while the seeds will be trapped. Use a spoon to force the remaining fruit through the strainer until only the seeds are left. 
  • Put this puree in a saucepan over low-medium heat and add the sugar.
  • Soften the gelatin sheets in cold water.
    Remove the raspberries mixture from the heat when it first boils and add 4 and a half leaves of gelatin previously softened in cold water. Let cool to room temperature.
  • Whip the cream with an electric mixer and add the icing sugar. Reserve in the fridge. When the raspberry puree has cooled, mix it little by little into the whipped cream with a silicon spatula.
  • Pour half of the mousse into the bottom of the mold and place the small sponge cake in the middle then cover with the rest of the mousse. Do not fill to the brim, let a margin to add chocolate insert and genoise (at least 1/3 inch). Place the mold in the freezer.

Chocolate insert

  • Bring the cream to the boil, remove from the heat and add the chocolate in small pieces.
  • Let it melt for a moment and mix with a whisk until it becomes smooth.
  • Leave to cool for a moment and pour in the insert mold. Place the insert in the freezer for at least 2 hours.
  • Then, unmold the chocolate insert and put it over the raspberries cream Then close with the sponge cake. Place in the freezer (4 hours minimum).

Pink mirror glaze

  • Rehydrate the gelatin in very cold water.
  • In a saucepan, Bring the water and sugar to a boil (syrup).
  • Add the cream then the chocolate. Immediately remove from the heat, wait until the chocolate has melted and add a touch of pink coloring. Then squeeze out the gelatin and pour it over the cream and chocolate.
    Blend with a hand blender for at least 3 minutes to thin the mixture. Keep the blender blade at the bottom of the container to avoid incorporating air (otherwise there will be lots of little bubbles on the surface!).
  • Check the temperature, the glaze should be used at 90° F . If it is too hot, you can cool it in a water bath of ice water or simply wait a little.
    BE CAREFUL: use a candy thermometer to measure the temperature of your glaze. Stick it into the glaze and make sure it's 90° F. If it's hotter than that, it's going to be too thin and won't stick on your cake. If it's cooler than that, it'll be thicker, clumpier and won't spread as evenly.
  • When the glaze is ready, cover a sheet pan with cling film and place a rack on it. Also prepare two skewers (to hold the yule log and bring it to your service dish) and your presentation dish.
  • Take out the log from the freezer and unmold it and place it on the grill. Pour the pink glaze onto the log, from left to right, paying a little attention to both sides of the log.
  • Let the yule log defrost in the fridge.
  • Let your imagination run wild when decorating.

Notes

Use fresh raspberries if they’re in season, or frozen raspberries, which are available year round.
Keyword Christmas cake, Christmas yule log

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