Chocolate and orange Yule log
Ingredients
For
8
personnes
For the chocolate sponge cake:
- 4 eggs
- 90 g sugar
- 20 g of flour
- 50 g cornflour
- 40 g unsweetened cocoa powder
- 1 pointe baking powder knife
- 1 pincée of salt
- Icing sugar
For the orange curd:
- The juice of 2 oranges (approx. 150ml)
- 100 g sugar
- 3 egg yolks
- 1 egg
- 15 g cornflour
- 4 c. à soupe Provençal olive oil – ripened olives PDO
For the icing:
- 200 g baking dark chocolate
- 10 cl crème fraîche
- 15 g Provençal olive oil – ripened olives PDO
Tip
For other Yule log recipes, we recommend the Two-Lemon & Olive Oil Yule Log-Style Cheesecake and the Olive Oil Opera Yule Log.Choose a Provence olive oil – PDO ripened olives (matured flavour) for notes of toast, black olives, candied fruit and forest floor.Or choose an PDO olive oil from the Vallée des Baux-de-Provence – made from ripened olives, PDO Aix-en-Provence – made from ripened olives, or a French olive oil with a mature flavour.
Instructions
- Preheat the oven to 200°C.
- Prepare the sponge: separate the egg whites from the yolks. Whisk the yolks with the sugar until the mixture turns pale. Whisk the egg whites until stiff, then gently fold them into the yolks using a spatula. Sift together the flour, cornflour, baking powder, cocoa and salt. Add them gradually to the previous mixture, taking care not to knock the air out of the egg whites. Pour the mixture onto a baking tray lined with baking paper (forming a rectangle of about 30 x 40 cm), smooth the surface and bake for about 8 minutes. Remove the tray from the oven and turn the sponge out onto a damp tea towel sprinkled with icing sugar. Roll up the sponge with the tea towel and leave to cool.
- For the orange curd: heat the orange juice with 50 g of sugar. Meanwhile, whisk the egg yolks and the whole egg with the remaining sugar and the cornflour. When the orange juice comes to the boil, pour half of it over the egg mixture, stir, then pour it back into the saucepan. Whisk continuously until it starts to bubble; the mixture should have thickened. Remove from the heat, add the Provençal olive oil – PDO matured olives – whisk and pour into a dish. Leave to cool.
- Once the orange curd has cooled, unroll the sponge and spread the orange curd evenly over the whole cake. Roll the sponge back up.
- For the glaze: heat the crème fraîche and pour it over the chopped chocolate; wait a few moments for the chocolate to melt, stir, then stir in the olive oil. Place the log on a wire rack and cover it with the icing. Decorate as you like, then chill in the fridge for 4 hours. Take the log out of the fridge 10 minutes before serving.
Tip
For other Yule log recipes, we recommend the Two-Lemon & Olive Oil Yule Log-Style Cheesecake and the Olive Oil Opera Yule Log.Choose a Provence olive oil – PDO ripened olives (matured flavour) for notes of toast, black olives, candied fruit and forest floor.Or choose an PDO olive oil from the Vallée des Baux-de-Provence – made from ripened olives, PDO Aix-en-Provence – made from ripened olives, or a French olive oil with a mature flavour.
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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