Ingredients FOR THE SPONGE CAKE 6 eggs, separated 110 gr sugar 1 pinch salt 125 gr melted chocolate 25 gr cocoa powder 30 gr all purpose flour FOR THE CHOCOLATE MOUSSE 300 gr heavy cream 35% fat, cold 300 gr chopped chocolate, 65% 150 gr whole milk FOR THE WHITE ICING 3 egg whites at room temperature 2 pinches salt 450 gr sugar 120 gr cold water 1½ tbsp honey 1½ tsp vanilla extract Red berries for garnishing Equipment Hand mixer Pot TAGS CAKES & LOGS CHOCOLATE CHRISTMAS CHOCOLATES Ingredients FOR THE SPONGE CAKE 6 eggs, separated 110 gr sugar 1 pinch salt 125 gr melted chocolate 25 gr cocoa powder 30 gr all purpose flour FOR THE CHOCOLATE MOUSSE 300 gr heavy cream 35% fat, cold 300 gr chopped chocolate, 65% 150 gr whole milk FOR THE WHITE ICING 3 egg whites at room temperature 2 pinches salt 450 gr sugar 120 gr cold water 1½ tbsp honey 1½ tsp vanilla extract Red berries for garnishing Instructions CHOCOLATE SPONGE CAKE Bring all ingredients to room temperature and preheat the oven to 160°C with the fan on. Butter the shallow baking pan of the oven and line it with parchment paper. Sift the flour and cocoa powder into a bowl. Separate the eggs into yolks and whites. Beat the egg whites with the salt on medium speed for 2 to 3 minutes, until a thick, fluffy meringue forms. When stiff peaks form, add the sugar in a slow stream and continue beating on low speed for 1 minute, until the meringue becomes glossy and elastic. Add the yolks one by one, waiting for each to be fully incorporated. Add the melted, cooled chocolate and stop the mixer. Sift the flour and cocoa mixture over the batter and fold gently with a spatula, keeping as much volume as possible. Spread the batter into the pan, smooth the surface, and bake on the middle rack for 10 to 12 minutes, until set. Let the sponge cool completely in the pan. CHOCOLATE MOUSSE Beat the cold heavy cream with a hand mixer until thick and soft peaks form. Refrigerate it. Finely chop the chocolate into a bowl. Heat the milk to a boil and pour it over the chocolate. Cover and let stand for 1 minute. Stir until the chocolate melts and the mixture becomes smooth, glossy, and thick. Let it cool slightly, then fold in the whipped cream gently. Refrigerate the mousse for 30 minutes to firm up. WHITE ICING Place all icing ingredients in the bowl of a double boiler and beat with a hand mixer on high speed for 7 minutes without stopping, until tripled in volume, glossy, elastic, and firm. Transfer the icing to a piping bag fitted with a large star tip and refrigerate it. ASSEMBLY Spread the chocolate mousse over the sponge cake and roll it up lengthwise. Place the log seam side down on a serving platter. Garnish with the white icing and red berries. Refrigerate the log until serving. Tips You can prepare the sponge cake two to three days ahead. Once completely cooled, cover the entire pan tightly with plastic wrap and keep it at room temperature. This preserves its moisture. If the sponge cracks while you roll it, press the crack onto the mousse to seal it. It will not be a problem. Smooth the surface of the sponge before baking to ensure even thickness and even baking. To be able to whip cold heavy cream to a thick consistency, it must contain over 35 percent fat. Anything below that won’t work. Prepare the log one day ahead and refrigerate it. Before serving the Christmas log, let it sit for 15 minutes at room temperature. Leftover Christmas log keeps well in the refrigerator. TAGS CAKES & LOGS CHOCOLATE CHRISTMAS CHOCOLATES
