Coffee and Dark Chocolate Log Recipe

Step 1 – Prepare the cocoa sponge cake

Start by preheating the oven to 180°C (conventional setting). Line a sponge cake tin or baking tray with baking paper.

In a large bowl, crack the eggs and add the sugar. Whisk thoroughly, ideally with an electric mixer, for 8 to 10 minutes. The mixture should triple in volume, become very pale, and form a ribbon when the whisk is lifted. This step is crucial: it's the incorporated air that will give the sponge cake its lightness.

In another container, sift together the flour, cocoa powder, and salt. This step avoids lumps and ensures a smooth texture.

Gently incorporate the powders into the egg-sugar mixture, in several stages, using a rubber spatula. Work with broad, sweeping motions, from bottom to top, to prevent the mixture from falling back.

Pour the batter onto the baking sheet, spread it evenly to about 1 cm thick, then bake for 10 to 12 minutes. The sponge cake should remain soft: overbaking will make it dry and brittle.

As soon as it comes out of the oven, turn it over immediately onto a clean, slightly damp cloth, remove the parchment paper, and roll it up gently. Let it cool like this: this step allows the genoise to 'take shape' without cracking.

Step 2 – Make the dark chocolate ganache

Finely chop the dark chocolate and place it in a heat-resistant bowl.

Heat the liquid cream until it simmers. As soon as the first bubbles appear, pour it over the chocolate in three stages, gently mixing in the center with a spatula. This method allows for a smooth and shiny emulsion.

Add the butter in small pieces if you want a shinier and more melt-in-the-mouth ganache. Mix until you achieve a homogeneous texture.

Cover with plastic wrap, pressing it directly onto the surface, and let cool to room temperature. Then refrigerate for approximately 30 to 45 minutes. The ganache should be spreadable, neither too runny nor too firm.

Step 3 – Prepare the intense coffee cream

Start by soaking the gelatin leaf in cold water for 10 minutes.

In a saucepan, heat the milk and cream with the coffee extract or espressos. Bring to a simmer.

In a bowl, whisk the egg yolks with the sugar until the mixture lightens slightly. Then pour the hot liquid in a stream over the yolks, whisking continuously.

Pour the mixture back into the saucepan and cook over low heat, without boiling, stirring constantly, until it reaches 82–84 °C. The cream should coat the back of a spoon.

Off the heat, incorporate the drained gelatin. Mix carefully.

Cover with plastic wrap and let cool completely in the refrigerator. Once well chilled, the cream should be smooth, intense in coffee, and slightly set.

Step 4 – Prepare the soaking syrup

Bring the water and sugar to a boil. Off the heat, add the espresso. Let cool.

This syrup will add softness to the sponge cake and enhance the coffee flavor without weighing down the dessert.

Step 5 - Assembling the log

Carefully unroll the cooled sponge cake. Using a brush, lightly soak it with the coffee syrup.

Spread a regular layer of dark chocolate ganache over the entire surface, leaving 1 to 2 cm free on the edge opposite the roll.

Then add a layer of coffee cream, thinner than the ganache, to maintain a good balance.

Roll the sponge cake tightly, without crushing the layers. Wrap the log in cling film and place it in the refrigerator for at least 4 hours, ideally overnight.

Step 6 – Finishing and decoration

Before serving, trim the ends for a clean cut. You can drizzle the log with a veil of ganache, sprinkle with bitter cocoa, or decorate with shaved dark chocolate.

For an elegant finish, add a few roasted coffee beans or a light chocolate mirror glaze.

Tasting Tips

This yule log is best enjoyed chilled, but take it out 15 minutes before serving to fully reveal the aromas of coffee and chocolate.

See also:  The recipe for marbled coffee-vanilla cake