Cappuccino Yule Log

Ingredients

• 200 g Baking dark chocolate (For the sponge)
• 100 g Unsalted butter (Melted with the chocolate)
• 50 g Honey (Added to eggs and sugar)
• 200 g Caster sugar (Divided: 100 g for the sponge, 80 g for the bavarois, 100 g for the syrup)
• 3 Eggs (Whole, for the sponge)
• 30 g Almond powder (For the sponge)
• 120 g All-purpose flour (Sift with baking powder and cocoa)
• 5 g Baking powder (About 1 teaspoon)
• 20 g Unsweetened cocoa powder (For the sponge)
• 200 ml Liquid cream (35% fat) (Divided: 100 ml for the sponge, 100 ml for the bavarois)
• 150 ml Water (For the vanilla syrup)
• 5 ml Liquid vanilla extract (Added to the cooled syrup)
• 4 Gelatin sheets (Soften in cold water)
• 500 ml Whole milk (Base of the bavarois)
• 1 Vanilla bean (Split and seeds scraped)
• 4 Egg yolks (For the bavarois)
• 10 g Instant coffee (Dissolved in half of the bavarois)
• 300 ml Very cold whipped cream (Whipped to stiff peaks, 150 g reserved for each bavarois)
• 150 g Working dark chocolate (working temperature 31‑32 °C) (For decorative discs)
• 2 g Unsweetened cocoa powder (For final decoration)

Instructions

1. Prepare the chocolate sponge

   Melt the dark chocolate and butter in a saucepan over medium heat, stirring until smooth.

   Time: PT5M

   Temperature: Medium

2. Mix the liquid ingredients of the sponge

   In a large bowl, whisk the honey, 100 g of caster sugar and the eggs until the mixture lightens.

   Time: PT5M

3. Incorporate the dry ingredients

   Add the almond powder, then sift the flour, baking powder and cocoa powder over the mixture. Gently fold with the whisk.

   Time: PT5M

4. Add the cream and melted chocolate

   Pour in the liquid cream (100 ml) then the melted chocolate‑butter mixture. Mix until a homogeneous batter forms.

   Time: PT5M

5. Bake the sponge

   Spread the batter in the 20 cm square pan placed on a baking sheet lined with parchment paper. Bake 12‑15 min in a preheated oven 180 °C.

   Time: PT15M

   Temperature: 180°C

6. Cool the sponge

   Remove the sponge from the oven, slide it onto a rack and let it cool completely.

   Time: PT10M

7. Prepare the vanilla syrup

   Combine water and 100 g of sugar in a saucepan, bring to a boil then let cool. Add the vanilla extract.

   Time: PT10M

8. Soften the gelatin

   Place the 4 gelatin sheets in cold water for 5 minutes.

   Time: PT5M

9. Cook the bavarois base

   Bring the milk to a boil with the split vanilla bean. Meanwhile, whisk the 4 egg yolks with 80 g of sugar. Pour the hot milk over the yolks while whisking, return everything to the saucepan and heat over low heat to 83‑84 °C, stirring constantly.

   Time: PT10M

   Temperature: 83-84°C

10. Incorporate the gelatin

    Remove the saucepan from the heat, squeeze the gelatin and add it to the hot custard. Mix well until fully dissolved.

    Time: PT2M

11. Divide the custard

    Weigh 250 g of custard for the vanilla bavarois. In the remainder, dissolve the instant coffee and set aside as coffee bavarois.

    Time: PT3M

12. Whip the cream

    Chill the mixer bowl and whisk in the freezer, pour 300 ml of very cold cream and whisk until stiff peaks form. Weigh 150 g and keep the rest chilled.

    Time: PT10M

13. Mix the vanilla bavarois

    Add 1/3 of the 150 g whipped cream to the vanilla custard, mix vigorously, then fold in the rest gently.

    Time: PT5M

14. Mold the vanilla bavarois

    Pour the vanilla bavarois into the silicone insert, smooth the surface with a spatula and place in the freezer for 3 hours.

    Time: PT5M

15. Prepare the coffee bavarois

    When the vanilla bavarois is well chilled (≈20 °C), whisk the coffee bavarois, warm it slightly in the microwave to 20 °C, then fold in 1/3 of the remaining whipped cream, mix, add the rest gently.

    Time: PT5M

    Temperature: 20°C

16. Assemble the log body

    In the log mold (30 cm × 8 cm), pour half of the coffee bavarois, place the vanilla bavarois insert in the centre, then cover with the remaining coffee bavarois up to the height of the sponge.

    Time: PT10M

17. Soak the sponge strips

    Brush both sponge strips with the vanilla syrup using a pastry brush, then place them on the surface of the coffee bavarois, syrup‑soaked side down.

    Time: PT5M

18. Freeze the log

    Place the assembled log in the freezer for 6 hours to set for unmolding.

    Time: PT6H

19. Prepare the chocolate discs

    Melt the dark chocolate to 31‑32 °C, drop small drops onto a rhodoïd sheet spaced 5 cm apart, cover with a second sheet and flatten each drop with a flat‑bottomed glass.

    Time: PT20M

    Temperature: 31-32°C

20. Finish the log

    Remove the log from the freezer, lightly torch it, cut the ends with a hot knife, place on a serving plate. Pipe dots of vanilla bavarois with a pastry bag, dust with unsweetened cocoa and attach the chocolate discs to the sides using a little vanilla bavarois.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g