Ingredients for 8 people
For the cookie :
For garnish :
For decoration :
Preparation
Mix flour, cornstarch and cocoa. Separate the whites from the yolks of 3 eggs. Beat the egg whites. Mix the remaining egg with the 3 yolks and beat while adding the powdered sugar, until the mixture whitens. Add the flour and cocoa mixture, then gently fold in the egg whites.
Cover the baking sheet with buttered parchment paper. Spread the dough on it and cook for 10 minutes in a preheated oven. 7 (210°C). Remove from the oven, turn the dough over on a clean damp cloth, and peel off the parchment paper. Then roll the biscuit in the damp cloth and leave to cool.
For the filling, which is a ganache, bring the cream and butter mixture to the boil. Turn off the heat and throw the chocolate cut into squares in it, so that it melts. Leave to cool.
Making the chocolate shavings begins by melting the chocolate in a bain-marie. Turn off the heat and add the oil. Pour the mixture onto a cold work surface (ideally marble) to a thickness of 1 cm. Before the chocolate hardens, as soon as it no longer shines, scrape the surface with a warm spatula tilted at 45°. Put the shields thus made in the refrigerator.
To build the log, unroll the biscuit, soak it in the coffee and whiskey mixture. Spread the ganache, leaving 2 cm without ganache on the edges. Roll the biscuit, cover it with the rest of the ganache so that it looks like a real log, cut off the ends so that the log has a clean cut.
Decorate with the shavings and refrigerate for 4 hours. Sprinkle with icing sugar when serving, this traditional chocolate Yule log!
