Chocolate rolled log, rocher icing

Huile d'olive de Nyons PDO
Subtle flavour
Bûche roulée au chocolat, glaçage rocher
A PDO
Preparation
30 min
A PDO
Resting time
1h
A PDO
Cooking time
20 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 8 personnes
For the Swiss roll:
  • 4 eggs
  • 100 g of flour
  • 90 g of sugar
  • 6 g of baking powder (1/2 sachet)
  • 1 sachet of vanilla sugar
For the milk chocolate and crêpe dentelle ganache:
  • 200 g dark chocolate
  • 90 g of full-fat single cream (35% fat)
  • 1.5 tablespoons Nyons olive oil PDO
  • 40 g of crêpe dentelle pieces
For the hazelnut rocher icing:
  • 250 g dark chocolate
  • 40 g of Nyons olive oil PDO
  • 60 g of hazelnut pieces

Tip

For this chocolate roll, we recommend using a subtly flavoured olive oil from Nyons (PDO) for its aromas of dried fruit, butter, hazelnut, green apple and freshly cut grass. You could also use an olive oil from Nice (PDO) or a Languedoc AOC olive oil. Other Yule log recipes: ‘Marrondarine’ Yule log, Opera-style Yule log, two-lemon cheesecake Yule log

Instructions

  • Prepare the Swiss roll:

  • Preheat the oven to 180°C. Whisk the egg yolks, sugar and vanilla sugar until the mixture turns pale. Add the sifted flour and baking powder. Whisk the egg whites until soft peaks form, then gently fold them in using a spatula.

  • Pour the batter onto a sheet of baking paper on a baking tray, forming a rectangle measuring at least 25 x 30 cm, and smooth it out with a spatula. Bake for 12 minutes at 180°C until the biscuit is a deep golden brown.

  • Prepare the dark chocolate ganache:

  • Whilst the Swiss roll is baking, break the chocolate into pieces and melt it in a bain-marie, stirring occasionally. In another saucepan, bring the cream to the boil. Whisk together the melted chocolate, Nyons olive oil PDO and the hot cream: pour the cream into the chocolate in three batches, mixing vigorously with a spatula between each addition to achieve a smooth texture.

  • Assembling the Swiss roll:

  • Coarsely crush the crêpes dentelles.

  • Turn the sponge out onto a sheet of baking paper and carefully remove the baking paper. Pour the chocolate ganache over the sponge and spread it over the sponge, leaving a 2 cm border around the edge. Sprinkle with pieces of crêpes dentelles. Roll up the sponge lengthways, then wrap it tightly in baking paper and chill for at least 1 hour.

  • Prepare the rocher icing:

  • Roast the hazelnuts, then roughly chop them.

  • Melt the chocolate in a bain-marie. Add the Nyons olive oil (PDO) and the hazelnut pieces. Wait a few minutes for the icing to cool so that it isn’t too runny.

  • Place the rolled log (well chilled) on a wire rack above 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 glaze. Transfer the rolled log with rocher glaze to a serving dish and leave the glaze to set for 30 minutes at room temperature or in the fridge before serving.

Tip

For this chocolate roll, we recommend using a subtly flavoured olive oil from Nyons (PDO) for its aromas of dried fruit, butter, hazelnut, green apple and freshly cut grass. You could also use an olive oil from Nice (PDO) or a Languedoc AOC olive oil. Other Yule log recipes: ‘Marrondarine’ Yule log, Opera-style Yule log, two-lemon cheesecake 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!

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