Chocolate Roulade “Yule Log”
Ingredients

Chocolate Ganache ( filling) prepared the day before

  • 10 fl ounces Heavy cream
  • 8 ounces Ghirardelli sweet dark Chocolate (melted)
Bring the 1 pint of cream to the boil and pour it on to the melted chocolate stirring all the time until the cream is mixed in and there are no lumps. Leave to cool at room temperature overnight.

Chocolate Ganache (for coating the roulade)

  • 20 fl ounces Heavy cream
  • 1 lb Ghirardelli Sweet dark Chocolate ( melted)
Prepare as above, but not until the roulade is ready for coating

For the Roulade

  • 8 egg yolks
  • 8 egg whites
  • 11 ounces granulated sugar
  • 4 ounces Fecule (Central Market or Whole Foods)
  • 1˝ ounces Cocoa powder
The Roulade
  1. Turn on the oven to 350 degrees
  2. Line an 18 inches by 12 inches tray ( 1/2 sheet pan) with parchment paper and then grease and lightly dust with flour the top if it
  3. In a mixing bowl beat the egg yolks and sugar until pale
  4. Whisk together the cocoa and the fecule
  5. Whip the whites until stiff
  6. Fold half of the egg whites into the egg yolk mix, followed by the cocoa mix and then the rest of the egg whites
  7. Spread the mixture onto the prepared tray and bake in the oven for about 15 minutes until the sponge is slightly brown and firm to touch
  8. Cut around the edge of the tray with a sharp knife to release the sponge and invert onto the prepared sugared parchment paper. Allow to cool
  9. Spread the chocolate ganache (prepared the day before) over the sponge leaving 1/2 gap at each edge and then holding the parchment paper roll up the sponge like a swiss roll and move it on to a cooling wire with a clean sheet pan underneath
  10. Cut about a 4 inch piece on a slant from one end of the Roulade and with the remaining ganache attach it to the side of the main roulade. Do the same with the other end of the Main Roulade cutting a 2 inch slanted piece this time and place it on top of the main roulade to create a "chopped log" effect.
  11. Pour the chocolate ganache over the roulade making sure you cover the whole sponge and allow it to cool. Decorate the top of the yule log with melted chocolate and sifted powdered sugar.