Flourless Christmas Log
Baking and Desserts | French cuisine
⏳ Time
3 hours
🥕 Ingredients
13
🍽️ Servings
10
Description
Flourless Christmas Log
Ingredients
- Whole egg - 6.3 oz
- Sugar - 3.5 oz
- Egg white - 10.6 oz
- Bittersweet Chocolate - 15.9 oz
- Mascarpone Cheese Unagrande - 7.1 oz
- 10% cream - 0 fl oz
- 33% Cream - 0 fl oz
- Mandarin Puree - 8.8 oz
- Gelatin - 0.4 oz
- Canned Lemons - 5.3 oz
- Cocoa Powder - 2.1 oz
- White Chocolate - 3.5 oz
- Powdered Sugar - to taste
Step by Step guide
Step 1
Whisk 180 grams of egg yolks and 100 grams of sugar. Then, separately whisk 300 grams of egg whites. It's important to whisk the yolks first; if you whisk the whites first, they will settle. While whisking the egg whites, set 150 grams of dark chocolate (with at least 64% cocoa content; in this case, we are using 75%) over a double boiler. First, bring the water to a boil, then place a bowl with the chocolate on top of the pot and wait until the chocolate is completely melted.
Step 2
Gently fold the whipped egg whites into the previously beaten egg yolks mixed with sugar, using an upward motion.
Step 3
Add the melted chocolate to the mixture. Stir until everything is well combined. The batter for the sponge cake is ready.
Step 4
Line two baking sheets with parchment paper. To prevent the parchment from sliding around, you can secure the corners with a small amount of dough. Divide the dough into two portions, place them on the baking sheets, and smooth them out. The mixture is very delicate, so handle it with minimal movements to retain its volume. Place the baking sheets in an oven preheated to 338°F for 10–15 minutes. Allow the baked layers to cool.
Step 5
While the sponge cake is baking and cooling, prepare the chocolate cream. Whip the mascarpone until smooth. At the same time, melt 200 grams of dark chocolate in a water bath — it should contain at least 64% cocoa. Add 10% and 33% cream to the mascarpone. I use creams with different fat contents to achieve a more elastic consistency for the cream. Once the mixture is uniform, add the melted chocolate and mix everything again. Instead of regular cream, you can use plant-based alternatives.
Step 6
Prepare the mandarin jelly. For this, you will need 250 grams of mandarin puree: peel the mandarins, blend them in a blender, and strain through a fine sieve. Bring the puree to a boil.
Step 7
Soak the gelatin in cold water. Remove the puree from the heat. Squeeze out the excess moisture from the gelatin and add it to the puree. Also, add the canned mandarins (drained from syrup) to the puree. Allow the mixture to cool, then refrigerate.
Step 8
While the jelly sets, prepare the decoration. Combine 100 grams of dark chocolate (it should contain at least 64% cocoa) and 30 grams of cocoa butter, and melt them in a bain-marie. Then, pour the mixture into a bowl and let it cool to working temperature, about 99°F.
Step 9
Combine 100 grams of white chocolate and 30 grams of cocoa butter, place them over a double boiler to melt. Pour into a bowl and allow to cool.
Step 10
Pour the white chocolate onto a piece of food-grade plastic and spread it out evenly. Do the same with the dark chocolate. Wait until the chocolate becomes matte. Roll them together with the plastic into relatively narrow tubes and secure with tape. Place in the refrigerator until fully set.
Step 11
Transfer the cream into a pastry bag. In another bag, place the mandarin jelly, mixing it beforehand.
Step 12
Carefully detach the sponge cake from the parchment paper. Transfer it to another piece of parchment. It's okay if the sponge breaks a little; the cream will hold the roll together. Cut the tip off the piping bag and spread about 45% of the cream onto the sponge cake. Smooth out the cream. On top of that, pipe half of the jelly from the piping bag.
Step 13
Gently roll the sponge cake with the cream and jelly into a roulade, holding the edges of the parchment paper. Press it with your hands to remove any excess air from the roulade. Repeat the same process with the second sponge cake. There should be a little chocolate cream left in the bag.
Step 14
Take the chocolate out of the refrigerator. Break it into uneven but beautiful curved pieces. Trim the logs on the sides at an angle to remove any rough edges. Spread the remaining chocolate cream over the logs in a random pattern. Stick pieces of white and dark chocolate on top, as if they are bark. Dust with powdered sugar.
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