Yule Log Recipe – Palo
Chocolate sponge cake, chocolate ganache, chocolate mousse and chocolate glaze formed into a yule log
Ingredients
- 1/4 cup Dutch-process unsweetened cocoa powder
- 1/4 cup all-purpose flour (for gluten-free try Bob's Red Mill flour used by Disney)
- 4 Large eggs, room temperature
- 1/2 cup plus 2 tablespoons sugar
- 6 ounces (about 3/4 cup) chopped bittersweet chocolate
- 1/2 cup heavy cream
- Chocolate Mousse
- 5 ounces dark chocolate, coarsely chopped
- 1 tablespoon dark rum
- 3/4 cup heavy cream
- 3/4 cup chopped dark chocolate
- I tablespoon light corn syrup
- 5 ounces dark chocolate, coarsely chopped
- 1 tablespoon dark rum
- 3/4 cup heavy cream
Sponge Cake
Chocolate Ganache
Chocolate Glaze
Chocolate Mousse
Instructions
- Preheat oven to 400 degrees.
- Line the bottom of a 13 x 9 x 2 metal baking pan with parchment paper.
- Spray generously with nonstick spray with flour (for gluten-free try Bob's Red Mill flour used by Disney) and set aside.
- Sift flour (for gluten-free try Bob's Red Mill flour used by Disney) and cocoa powder into a small bowl and set aside.
- Crack eggs into a large bowl.
- Beat eggs with an electric mixer on low speed for 1 minute.
- Increase speed to medium - high and add sugar.
- Beat until mixture is thick and pale, about 3 minutes.
- Sift dry ingredients over egg mixture and fold until just blended.
- Transfer batter to prepared pan, spreading evenly to edges.
- Bake until cake springs back when pressed gently with your fingertips. 10 to 12 minutes.
- While cake is still warm, slide it out of the pan, with the parchment still attached, onto a clean kitchen towel.
- Beginning at one narrow end, use the kitchen towel to roll the cake along with the parchment paper into a cylinder.
- Place chocolate in a medium heat-safe bowl, heat cream in a small saute pan until hot (do not boil).
- Pour cream over chocolate and stir until chocolate melts.
- Bring a small pot of water to a gentle simmer over medium heat. Combine chocolate
- and com syrup in a medium heat-safe bowl that can sit atop the pot of water without touching the water.
- Heat in bowl until chocolate melts and ingredients are well combined.
- Bring a few inches of water in a small pot to a gentle simmer over medium heat.
- Combine chocolate and rum in a medium heat-safe bowl that can sit atop the pot of water without touching the water.
- Place the bowl on the pot and heat until chocolate is melted, stirring often.
- When mixture is smooth, remove from heat and set aside to cool until no longer warm to the touch.
- Whip cream at high speed to stiff peaks, about 2 minutes; do not overbeat.
- Stir 1/4 of whipped cream into chocolate to lighten.
- Gently fold 1/3 of remaining whipped cream into chocolate until combined but not fully incorporated and some streaks remain.
- Fold in remaining cream in two batches, mixing to fully incorporate when the last batch is added.
- Carefully unroll cake from the towel; remove towel. Spread 2/3 of mousse over cake surface.
- Roll cake back up, over the mousse, peeling off the parchment paperas you go.
- Once the cake is rolled, wrap the parchment paper around it to keep it round, place it seam side down on a platter, and refrigerate cake for about an hour, until firm.
- Remove parchment paper from cake and evenly spread remaining mousse over cake.
- Pour glaze over top; refrigerate until glaze has set, about 30 minutes.
- Drizzle with ganache.
Sponge Cake
Chocolate Ganache
Chocolate Glaze
Chocolate Mousse
Assembly