Bounty log – chocolate, coconut and olive oil

Huile d'olive de Nyons PDO
Subtle flavour
Bûche bounty - chocolat-coco-huile d'olive
A PDO
Preparation
45 min
A PDO
Resting time
6h
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
For the biscuit:
  • 2 whole eggs + 2 egg whites
  • 15 g Nyons olive oil PDO
  • 100 g icing sugar
  • 75 g of ground almonds
  • 35 g of sifted flour
  • 30 g cocoa
  • 1 lime zest
For the coconut mousse:
  • 400 g mascarpone
  • 150 g sweetened condensed milk
  • 100 g grated coconut
For the coconut icing:
  • 250 g dark chocolate
  • 30 g Nyons olive oil PDO
  • 30 g coconut

Tip

For this Bounty Yule log, we recommend a subtly flavoured olive oil – in this case, an olive oil from Nyons (PDO). Its notes of dried fruit and green apple, combined with its buttery character, are perfectly suited to making desserts. If you’re looking for other Yule log recipes, we recommend the rolled Yule log with Rocher icing or the chocolate and orange Yule log.

Instructions

<strong>Prepare the sponge:</strong>
  • Preheat the oven to 180°C. Mix together the ground almonds, cocoa and 75 g of sugar. Stir in the whole eggs, flour, olive oil and lemon zest.
  • Whisk the egg whites with the remaining sugar until stiff, then gently fold them in. Spread the mixture onto a baking tray lined with baking paper. Bake for 10 minutes.
  • Turn the biscuit out onto a damp tea towel and leave to cool.
  • Peel off the paper and brush the surface with syrup. Wrap in a tea towel or cling film and set aside.
<strong>Prepare the coconut mousse:</strong>
  • Using an electric whisk, whisk the mascarpone and condensed milk until you have a light, fluffy mixture. Add the desiccated coconut and gently fold it into the mixture.
<strong>To assemble the Bounty log:</strong>
  • Gently unroll the Swiss roll. Spread the coconut mousse evenly over the entire surface.
  • Roll up the log without pressing too tightly. Cover with cling film and leave to chill for 4 hours.
<strong>Prepare the icing:</strong>
  • Melt the chocolate in a bain-marie. Add the Nyons olive oil (PDO). Wait a few minutes for the glaze to cool so that it isn’t too runny.
  • Place the rolled log (once thoroughly cooled) on a wire rack set over a tray lined with cling film or baking paper.
  • Pour over the icing and let it run down the sides. If necessary, scoop up any excess and pour over a second layer of icing. Transfer the rolled log to a serving dish. Sprinkle with desiccated coconut.
  • Then leave it in the fridge for 2 hours
  • Take the Bounty log out of the fridge 10 minutes before serving.

Tip

For this Bounty Yule log, we recommend a subtly flavoured olive oil – in this case, an olive oil from Nyons (PDO). Its notes of dried fruit and green apple, combined with its buttery character, are perfectly suited to making desserts. If you’re looking for other Yule log recipes, we recommend the rolled Yule log with Rocher icing or the chocolate and orange Yule log.
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

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