Chocolate and Chicory Yule Log Recipe

Start by preparing the cream. Boil the water, the liquid chicory, and the sugar for about 5 minutes.

In a mixing bowl, whisk the egg yolks until a cream forms and pour in the water/sugar/chicory mixture, stirring until the preparation cools down. Place the mixing bowl in the refrigerator.

Chop the chocolate into pieces and melt it in a double boiler. When the chocolate is melted, beat the butter until creamy and incorporate the chocolate along with the cocoa powder. Gently mix.

Remove the bowl from the refrigerator and pour in the chocolate mixture. Mix until you obtain a soft and smooth cream.

Proceed to prepare the sponge cake. Preheat the oven to 180°C. Using an electric mixer, quickly mix the eggs and water. Add the sugar. While continuing to beat, reduce the speed and gradually add the flour.

Pour half of the mixture onto a sheet lined with parchment paper evenly. Bake for 6 to 8 minutes. Once cooked, carefully turn the biscuit onto a damp cloth and gently remove the parchment paper.

Spread chocolate cream on the biscuit, then roll it lengthwise. Let it cool.

Bake the remaining mixture, then spread the chocolate cream on top. Add the first rolled cake lengthwise and roll it up from above.

Finally, finish by preparing the ganache. Melt the dark chocolate in a double boiler with the liquid cream. Once the mixture is smooth, spread this ganache over the rolled cake. Reserve in the refrigerator for a minimum of 2 hours.