Chocolate Log by Pierre Herme

A chocolate log is a classic French dessert made for Christmas. In the book of the famous Parisian pastry chef-chocolatier “Larousse Chocolate” we have found a great recipe.

Servings: 6-8

Cook: 1h 15 mins

Ingredients

Directions

Separate the whites from the yolks, mix the yolks with 100 g of sugar, beat with a mixer into a fluffy light mass. Sift flour and cocoa into the yolk mass. Beat the whites into a strong foam, add them to the dough in three steps, stirring gently.
Line a rectangular baking sheet with a piece of baking paper and pour the dough over it. Bake in an oven preheated to 220 ° C for 8-10 minutes.
For syrup, combine the remaining sugar and orange juice in a saucepan. While stirring, bring to a boil, cook for 3 minutes. Remove the syrup from heat and cool completely.
Carefully turn the finished biscuit on the wire rack, remove the paper. Cover the biscuit with a towel and set aside.
For cream, place an empty bowl in the freezer for 15 minutes. Bring 150 ml of cream to a boil, add finely chopped chocolate, melt and cool slightly. In a chilled bowl, beat the remaining cream until stiff. Combine the chocolate and cream gently.
Place the biscuit on a large piece of plastic wrap and saturate evenly with orange syrup. Put a little more than a third of the cream on the biscuit, sprinkle with chopped candied fruits. Using plastic wrap to help yourself, roll the sponge cake along the long edge. Wrap in plastic wrap and refrigerate for 2 hours.
Cut 2 circles of sponge cake and use the cream to glue on the roll, as if it were slices of branches. Cover the rest of the roll with the remaining cream. Making grooves with a fork, depict the bark from the cream. Decorate with lime leaves and currants.

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