12/07/2015Pastries - Desserts
Yule Log with Chocolate Roll (vegan)
Servings
6
Ingredients
Cups
The sponge cake
- -all-purpose flour 260 (g)
- -sugar 130 (g)
- -rice milk 250 (mL)
- -almond puree 2 (tbsp)
- -apple cider vinegar 1 (tbsp)
- -baking powder 0.5 (sachet)
The mousse
- -coconut cream 415 (mL)
- -dark chocolate 200 (g)
The ganache
- -coconut cream 100 (mL)
- -dark chocolate 200 (g)
- -clementines 6
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Steps
- The sponge cake: Preheat the oven to 180°C (350°F). Mix the flour, sugar, and baking powder. Add the rice milk and whisk to obtain a smooth batter. Add the vinegar and almond puree.
- On a baking sheet lined with parchment paper, pour your mixture and spread it evenly all over with a spatula. Bake at 350°F for 15 minutes.
- Once the sponge cake is baked, let it cool down completely at room temperature. Then, dampen two towels, flip your sponge cake onto the first towel, remove the parchment paper, and cover with the second damp towel. Set aside for about an hour without refrigerating.
- For the chocolate mousse: Whip the coconut cream with a mixer. Melt the chocolate in the microwave and then pour it into the coconut cream. Set aside in the refrigerator for one hour, then whip your mousse with the mixer. Return to the fridge.
- Peel the clementines "to the flesh" and remove the segments (there are many videos online if you do not know how to do this). Reserve the segments in a small strainer over a bowl to collect the juice that flows out.
- Assembling the Yule log: When the mousse is well set and the sponge cake is nice and soft, you can proceed to roll your Yule log. Remove the towel placed on the sponge cake and, using a brush, lightly soak it with the clementine juice you collected. Then pour the chocolate mousse and spread it evenly across the sponge cake. Add 3/4 of the clementine segments. Roll the sponge cake onto itself to form a beautiful Yule log. Chill in the refrigerator for one hour.
- The ganache: meanwhile, prepare the ganache. Heat up the coconut cream and pour it over the chocolate. Mix well so that the chocolate melts completely. Place it in the fridge.
- You can prepare some fondant decorations during this time, like snowflakes ;) !
- To decorate your yule log: cut both ends of the log to have perfectly straight edges. Cover it with the ganache using a spatula. Arrange the remaining clementine segments on top. Finish by placing your sugar paste decorations and/or dusting with powdered sugar.
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Yule Log with Chocolate Roll (vegan)
For: Serves 6-8.Difficulty: EasyPreparation: 1h00Cooking: 2h00
Ingredients
The sponge cake
- -all-purpose flour 260 (g)
- -sugar 130 (g)
- -rice milk 250 (mL)
- -almond puree 2 (tbsp)
- -apple cider vinegar 1 (tbsp)
- -baking powder 0.5 (sachet)
The mousse
- -coconut cream 415 (mL)
- -dark chocolate 200 (g)
The ganache
- -coconut cream 100 (mL)
- -dark chocolate 200 (g)
- -clementines 6
Steps
Steps
- The sponge cake: Preheat the oven to 180°C (350°F). Mix the flour, sugar, and baking powder. Add the rice milk and whisk to obtain a smooth batter. Add the vinegar and almond puree.
- On a baking sheet lined with parchment paper, pour your mixture and spread it evenly all over with a spatula. Bake at 350°F for 15 minutes.
- Once the sponge cake is baked, let it cool down completely at room temperature. Then, dampen two towels, flip your sponge cake onto the first towel, remove the parchment paper, and cover with the second damp towel. Set aside for about an hour without refrigerating.
- For the chocolate mousse: Whip the coconut cream with a mixer. Melt the chocolate in the microwave and then pour it into the coconut cream. Set aside in the refrigerator for one hour, then whip your mousse with the mixer. Return to the fridge.
- Peel the clementines "to the flesh" and remove the segments (there are many videos online if you do not know how to do this). Reserve the segments in a small strainer over a bowl to collect the juice that flows out.
- Assembling the Yule log: When the mousse is well set and the sponge cake is nice and soft, you can proceed to roll your Yule log. Remove the towel placed on the sponge cake and, using a brush, lightly soak it with the clementine juice you collected. Then pour the chocolate mousse and spread it evenly across the sponge cake. Add 3/4 of the clementine segments. Roll the sponge cake onto itself to form a beautiful Yule log. Chill in the refrigerator for one hour.
- The ganache: meanwhile, prepare the ganache. Heat up the coconut cream and pour it over the chocolate. Mix well so that the chocolate melts completely. Place it in the fridge.
- You can prepare some fondant decorations during this time, like snowflakes ;) !
- To decorate your yule log: cut both ends of the log to have perfectly straight edges. Cover it with the ganache using a spatula. Arrange the remaining clementine segments on top. Finish by placing your sugar paste decorations and/or dusting with powdered sugar.