Chocolate and Orange Yule Log

Chocolate and Orange Yule Log

Ingredients icon-ingredients

*For 8 portions approximately.

  • Candied orange sponge cake

  • 65g Wheat flour

  • 35g Almond flour

  • 45g Sugar

  • 20g Orange juice

  • 3,5g Baking powder*

  • 1,5g Baking soda

  • 1,5g Salt

  • 65g Water

  • 30g Sunflower oil

  • 65g Candied orange

  • Filling (Orange gel)

  • 50g Orange juice

  • 1g Xanthan gum*

  • Filling (Orange mousse)

  • 100g Orange juice

  • 20g Sugar

  • 10g Corn starch

  • 90g Non-dairy cream

  • Chocolate mousse

  • 125g Non-dairy cream

  • 65g Non-dairy milk

  • 145g Dark chocolate 70%

  • 200g Non-dairy cream

  • Chocolate glaze

  • 65g Non-dairy cream

  • 65g Non-dairy milk

  • 170g Dark chocolate 70%

  • 350g Neutral glaze or neutral mirror glaze*

Directionsicon-directions

  • For the sponge cake.

  • 1.Mix in a bowl the wheat flour, almond flour, sugar, baking powder, baking soda and salt.

  • 2.Add the water and the sunflower oil and stir well to combine.

  • 3.Add the orange juice and the candied orange cut into small dice.

  • 4.Pour the mixture into a greased rectangular mold* and place into the preheated oven.

  • 5.Bake at 170ºC for approximately 15 minutes.

  • 6.Set aside to cool.

  • For the filling (orange gel).

  • 1.Mix the orange juice and xanthan gum and combine in a blender/hand blender until texture changes and there are no lumps.

  • 2.Put in a piping bag and reserve.

  • For the filling (orange mousse).

  • 1.Put the orange juice, sugar and cornstarch in a saucepan and stir until thickened.

  • 2.Pour quickly into a bowl and set aside to cool.

  • 3.Semi-whip the non-dairy cream (until the consistency starts to get slightly thicker).

  • 4.Once the orange cream has chilled enough, add the semi-whip non-dairy cream and, with the help of a spatula, combine the two mixtures with enveloping movements to obtain the mousse.

  • 5.Put in a piping bag and reserve.

  • Assembling the filling.

  • 1.Pour half of the orange mousse into the yule log mold*.

  • 2.Place the orange gel in the middle of the mousse, taking care that it does not come out on the sides. Click HERE to see how it's done!

  • 3.Pour the other half of the orange mousse and spread with the help of a spatula until the surface is smooth.

  • 4.Place into the freezer.

  • For the chocolate mousse.

  • 1.Boil the 125g of non-dairy cream and the non-dairy milk.

  • 2.Pour over the chocolate, mix well and chill.

  • 3.Semi-whip the 200g of non-dairy cream (until the consistency starts to get slightly thicker).

  • 4.Mix the semi-whipped non-dairy cream and the ganache. With the help of a spatula, combine the two mixtures with enveloping movements to obtain the mousse.

  • 5.Put the mousse in a piping bag.

  • Final assembly.

  • 1.Cut a rectangle of sponge cake to the size of the mold* that we use for the yule log.

  • 2.Turn out the filling, cut the ends just a little, and freeze it.

  • 3.Wash and reassemble the mold*.

  • 4.Distribute more than half of the chocolate mousse and, with the help of a spatula, cover all the walls of the mold.

  • 5.Place the frozen inside/interior in the center and cover with the rest of the mousse.

  • 6.Put the sponge cake and smooth the leftover mousse with a spatula.

  • 7.Place into the freezer.

  • For the chocolate glaze.

  • 1.Boil the non-dairy cream and the non-dairy milk.

  • 2.Pour over the chocolate and mix well.

  • 3.Heat the neutral glaze.

  • 4.Mix both while still hot and combine in a blender/hand blender.

  • 5.Glaze the yule log. For a good result, the yule log should be completely frozen and the glaze at about 35ºC.

  • 6.Once glazed, decorate as you please and let defrost a minimum of six hours before serving.

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  • *Be careful with the baking powder, some may contain egg traces.

  • *Xanthan gum is a thickener obtained from the fermenting of corn mash (or other grains), resulting in some kind of gelatine. It is used as an additive to add elasticity to doughs made with gluten free flours. It provides no flavour whatsoever, barely adds calories to the recipe and it may be used for both cold and hot processing. We can easily find this product in herbalists, specialty shops and some supermarkets.

  • *You can find the neutral glaze or neutral mirror glaze in pastry products stores or online in pastry products shops.

  • *For this recipe we baked the sponge cake in a handmade aluminium rectangular mold with larger than the cutter, in order to avoid wasting a lot of sponge cake.

  • *The sponge cake is very delicate, handle with care as it can break. It is recommended to put it in the fridge until cool before cutting it.

  • *It is recommended to make a greater amount of glaze than what is needed in order to cover the cake easily. The remaining glaze can be frozen and used for another dessert.

  • *The mold used in this recipe is “Buchê Frozen” of Silikomart. You can find this product in pastry products stores or online in pastry products shops.

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