Christmas log with chocolate and speculoos
  • Temps de préparation: 30 minutes
  • Temps de cuisson: 20 minutes
  • Nombre de personnes:
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Christmas log with chocolate and speculoos

By 12 December 2022

Ingredients

Instructions

FOR THE SPECULOOS SPONGE :

  • 4 eggs
  • 60 g cornstarch
  • 60 g speculoos
  • 80 g caster sugar
  • ½ packet of baking powder
  • ½ tsp. ground cinnamon

FOR THE CHOCOLATE GANACHE :

  • 200 g dark dessert chocolate
  • 200 g liquid fresh cream
  • 50 g butter
  1. Make the chocolate ganache. In a saucepan, boil the liquid cream.
  2. Meanwhile, melt the butter cut into pieces and the dark chocolate broken into squares in a bain-marie.
  3. When they are well melted, add them off the heat to the fresh cream.
  4. Mix with a wooden spoon to obtain a homogeneous preparation. Let the chocolate ganache cool.
  5. Preheat the oven to 200°C (thermostat 7).
  6. Separate the egg whites from the yolks. Mount them in very firm snow.
  7. Whisk the egg yolks with the powdered sugar until the mixture whitens.
  8. Add the sifted cornstarch with the baking powder and cinnamon powder.
  9. Mix the speculoos to reduce them to powder then add them also to the sponge cake.
  10. Line a baking sheet with parchment paper to spread the sponge cake in an even layer. Bake for 10 minutes.
  11. Remove from the oven and unmold the speculoos sponge cake onto a damp cloth. Roll it up immediately and let it cool.
  12. Then unroll the sponge cake. Spread it with the chocolate ganache then roll the Yule log in chocolate and speculoos.
  13. Reserve the log in the fridge for 1 hour before serving.
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Christmas log with chocolate and speculoos

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