Chocolate and Biscoff Yule Log
a Christmas classic with a delicious twist
Ingredientes
For the swiss roll:
- 6 eggs (large)
- 180 g white sugar
- 120 g all-purpose flour
- 30 g cocoa powder
For the filling:
- 300 g biscoff spread (smooth)
- 300 ml heavy cream
For the frosting:
- 200 g chocolate (50 to 60% cocoa)
- 100 ml heavy cream
- 100 g biscoff spread (smooth)
Preparação
For the swiss roll:
- Preheat the oven to 180 º C.
- Beat the eggs and sugar for about 10 minutes. They will triple in volume.
- In the meantime, sift the flour and cocoa into a bowl and mix.
- Slowly fold the dry ingredients into the batter until fully incorporated.
- Spread this batter in a tray of about 30 x 40 cm, previously greased and lined with baking paper.
- Bake for about 10 to 15 minutes. Test the doneness by inserting a skewer in the center of the cake, it should come out dry.
- Prepare a thin kitchen cloth or baking paper, dusted with sugar.
- Carefully roll the swiss roll with the help of the cloth, rolling it inside the cake. Let it cool down completely.
For the filling:
- Beat the cream and biscoff spread, until you have a smooth and fluffy cream.
- Unroll the cooled cake. Spread a generous serving of cream all over its surface, leaving a border of about 2 inches on the edges.
- Roll the cake again with the help of the cloth, this time leaving it out.
- Store the swiss roll in the fridge while in the fridge while you prepare the frosting.
For the frosting:
- Chop the chocolate finely and place in a bowl. Alternatively, you can use chocolate drops and skip this step.
- Warm the cream in the microwave or over medium heat, stopping just before it boils.
- Pour the cream over the chocolate. Let sit for about 5 minutes.
- Whisk until you have a smooth and glossy ganache.
- Warm the biscoff spread in the microwave for a few seconds. Add to the ganache and mix again.
Assembling:
- With a sharp knife, trim one of the edges of the roll.
- On the other end, make an oblique cut to create the "branch" of the cake. Place this cut section adjacent to the "log".
- Cover the entire roll with the ganache you prepared. Use a fork to make a wavy pattern across it, and dust with powdered sugar.
Notas
If you are unsure how to cut and assemble the log, you can see it in a video on my Instagram reels.