Ingredients for 8 servings
For the sponge biscuit:
For the chocolate mousse:
For decoration:
Step-by-Step Instructions
Separate the eggs for the sponge. Over a bain-marie, whisk the 5 yolks with the caster sugar until pale and creamy. Sift in the flour, ground almonds, and cocoa powder, folding gently. Whip the 5 egg whites to stiff peaks and fold them in carefully for a light batter.
Line a baking sheet with buttered parchment paper. Spread the batter evenly and bake for 6 minutes in a preheated oven at 180°C (gas mark 6). Invert onto a damp tea towel, peel off the paper, roll up with the towel, and let cool completely.
For the mousse, melt the dark chocolate in a bain-marie. Remove from heat, stir in the butter and cream until smooth. Whisk the 6 yolks with sugar until thick, then blend into the chocolate. Fold in the whipped egg whites.
Unroll the cooled sponge. Spread most of the mousse, leaving a 2cm border. Reroll tightly. Coat the outside with remaining mousse for a realistic bark texture, and trim the ends neatly.
Beat the softened butter with icing sugar to a creamy paste and apply to the ends. Refrigerate for at least 3 hours. Slice and serve this authentic French Yule log for your festive celebrations.
