Ingredients for 8 servings
For the biscuit:
For the ganache filling:
For the caramel sauce:
For the soaking syrup:
Step-by-Step Preparation
Sift together the flour, cornstarch, salt, and cocoa powder. Separate the egg whites from the yolks. Whisk the whites to stiff peaks. Beat the yolks with the caster sugar until pale and creamy. Gently fold in the dry ingredients, then incorporate the whipped whites.
Line a baking sheet with buttered parchment paper. Spread the batter evenly and bake for 15 minutes in a preheated oven at 180°C (thermostat 6). Remove from the oven, invert onto a damp clean cloth, and peel off the parchment.
For the ganache, bring the cream to a boil. Chop the dark and milk chocolates separately into bowls and divide the hot cream equally between them. Whisk until smooth, then stir 25g butter into each. Add a pinch of cinnamon to the milk chocolate ganache.
Mix the cane syrup and rum for the soaking liquid. Chop the cocoa nib chocolate. Line a loaf pan with plastic wrap. Cut the biscuit into 4 equal pieces to fit the mold. Place one piece at the bottom, brush with syrup, spread a layer of milk chocolate ganache, sprinkle with praline, add dark chocolate ganache, and top with chopped nib chocolate. Repeat layers, ending with a biscuit slice. Fold over the plastic wrap and chill for 24 hours.
For the sauce, caramelize the sugar with 4 tablespoons water. Off the heat, stir in cream, butter, and chopped chocolate until smooth.
To serve, unmold the yule log, glaze with caramel sauce, and garnish with exotic fruit such as passion fruit or mango.
