Mango and chocolate Yule log
Ingredients
- 2 whole eggs + 2 egg whites
- 15 g Languedoc olive oil PDO
- 100 g icing sugar
- 75 g of ground almonds
- 50 g of sifted flour
- 15 g cornflour (such as Maïzena)
- 1 lime zest
- 150 g dark chocolate
- 35 cl of cream
- 2 mangoes
- 250 g dark chocolate
- 40 g Languedoc olive oil PDO
- Golden sugar pearls
- 20 cl mango juice (or mango and passion fruit juice)
- 1 c. a tablespoon of rum
Tip
Instructions
- For the syrup: heat the mango juice with the rum for 10 minutes (the mixture should reduce slightly). Leave to cool.
Prepare the sponge: preheat the oven to 180 °C. Mix together the ground almonds, cornflour and 75 g of sugar. Stir in the whole eggs, the flour and the Languedoc olive oil PDO.
- 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.
- Heat the cream and pour it over the chocolate (which has been roughly chopped or grated), stirring until the mixture is completely smooth. Pour into a mixing bowl, cover with cling film, ensuring it touches the surface, and leave in the fridge overnight.
Cut the flesh of a mango into small cubes. Set aside some thin strips of mango for decoration.
- Whip the ganache until stiff, then spread it over the sponge.
- Spread the mango over the sponge and roll it up. Wrap in cling film and chill in the fridge for 2 hours.
Melt the chocolate in a bain-marie. Add the Languedoc olive oil PDO. Wait a few minutes for the icing to cool so that it isn’t too runny.
- Place the rolled log on a wire rack set over a baking tray lined with cling film or baking paper.
- Pour the icing over the log, spreading it evenly all over. If necessary, scrape off any excess and pour over a second layer of icing. Transfer the log to a serving dish and leave the icing to set for 15 minutes in the fridge, then decorate with thin slices of mango and sugar pearls as desired.
Tip
For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.
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