Frozen Chocolate Yule Log

This decadent frozen chocolate yule log combines a soft cocoa sponge, rich chocolate mousse, toasted hazelnuts, and fresh raspberries for a show-stopping holiday dessert. Perfect for any festive celebration!

📝 Ingredients (Serves 8):

For the Sponge Cake:

• 🥚 4 eggs
• 🌾 130g all-purpose flour
• 🍬 125g granulated sugar
• 🧈 35g butter (melted)
• 🍫 25g unsweetened cocoa powder
• 🧂 1 pinch of salt

For the Filling:

• 🌰 120g hazelnuts (chopped)
• 🍫 130g dark baking chocolate
• 🥚 2 egg whites
• 🍬 120g granulated sugar
• 🥛 10cl heavy cream
• 🥛 70g crème fraîche

For Decoration:

• 🍫 3 tbsp unsweetened cocoa powder
• 🍇 1 punnet fresh raspberries
• 🌰 Reserved toasted hazelnuts

📋 Steps:

1️⃣ Prepare the Sponge Cake:

• Preheat the oven to 200°C (390°F).
• Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form.
• In a separate bowl, whisk the egg yolks with 125g sugar and the cocoa powder until the mixture is light and fluffy. Gradually add the flour and melted butter while mixing.
• Gently fold in the egg whites using a spatula.
• Spread the batter onto a baking sheet lined with parchment paper or a silicone mat. Bake for 7 minutes.
• Transfer the baked sponge to a damp kitchen towel and let it cool completely.

2️⃣ Prepare the Hazelnuts:

• Toast the chopped hazelnuts in a dry skillet over high heat, stirring constantly. Reserve a few for decoration.

3️⃣ Make the Chocolate Mousse:

• Whisk the egg whites with a pinch of salt until soft peaks form. Gradually add 120g sugar, beating until the meringue is glossy.
• In a separate bowl, lightly whip the heavy cream and crème fraîche together.
• Melt the chocolate in a double boiler. Remove from heat when two-thirds is melted, and stir until smooth.
• Stir a small amount of the meringue into the melted chocolate to lighten it. Then gently fold in the remaining meringue, followed by the whipped cream mixture and toasted hazelnuts.

4️⃣ Assemble the Yule Log:

• Spread a generous layer of chocolate mousse over the cooled sponge cake.
• Using plastic wrap for support, carefully roll the sponge into a log. Wrap tightly and freeze for at least 10 hours.

5️⃣ Finish and Serve:

• Remove the yule log from the freezer 30 minutes before serving.
• Dust with cocoa powder and decorate with fresh raspberries and reserved hazelnuts.

📊 Nutritional Information:

• ⏰ Prep Time: 40 minutes
• 🔥 Cooking Time: 7 minutes
• ❄️ Freeze Time: 10 hours
• 🍽️ Servings: 8

#FrozenYuleLog 🍫✨ #HolidayDesserts 🎄🌟 #ChocolateDelights 💖🎂 #FestiveTreats 🎉🍰 #recettesbend #recipesbend