Ingredients for 8 servings
Step-by-Step Instructions
Separate the eggs and beat the yolks with 75g of the sugar until pale and creamy. Gently heat the chocolate with the orange juice until smooth, then stir in the yolk mixture.
Whisk the egg whites, gradually adding the remaining 75g sugar, to form stiff peaks. Carefully fold into the chocolate batter.
Line a baking sheet with buttered parchment paper. Spread the batter evenly and bake for 25 minutes in a preheated oven at 150°C (thermostat 5). Invert onto a damp clean cloth, peel off the parchment, roll up with the cloth, and let cool.
For the filling, place the cream in a bowl over an ice bath and whip until frothy. Fold in the Grand Marnier.
Unroll the cooled biscuit onto a surface dusted with icing sugar. Spread 2/3 of the cream, leaving a 2cm border. Quarter the orange slices and scatter over the cream. Re-roll tightly, then decorate with remaining cream and chocolate shavings.
Chill this authentic Yule log for at least 2 hours before serving for the best texture and flavor.
