Chocolate Raspberry Delight Log Recipe

1 silicone log mold: Capacity: 140 cl – Depth: 7 cm Length: 28.2 cm – Width: 8.5 cm. 1 snowflake decoration mat.

Cigarette cookie. Mix the softened butter with the powdered sugar. Add the egg white and flour, then mix with a whisk. Place your decorative mat on a flat baking sheet or a log mold 2cm from the edges. Spread the cigarette dough on your decorative mat with a small offset spatula and place in the freezer while you prepare the almond biscuit.

Almond chocolate biscuit. Preheat your oven to 210°C (th. 7). Melt the butter and set it aside. Whisk together the almond flour, powdered sugar, flour, sifted cocoa, and eggs. Separate the egg whites from the yolks. Whip the egg whites to stiff peaks with 15 g of sugar. Gently fold the whipped egg whites into the previous mixture, then add the melted butter.

Take your cake layer out of the freezer and spread the mixture in a flat baking tray, on top of the pastry. Bake for 12 minutes at 210°C. Let it rest for 5 minutes after taking it out of the oven, then place a baking sheet on the sponge. Unmold onto a board and cut around the sponge with a pastry knife. Raspberry soak • Heat the raspberry puree with the sugar.

Chocolate mousse. Rehydrate the gelatin. Heat the raspberry puree. Add the gelatin. Melt the chocolate in a bain-marie. Add the raspberry puree. Stir to smooth the mixture and let it cool slightly. Then add the melted chocolate, whisking to combine well. Whip the very cold cream to a "shaving cream" texture. Gently fold in with the chocolate mixture using a spatula.

Assembly of the cake. Using a brush, soak the chocolate cake and the base. Then fill the mold with chocolate mousse until halfway. Arrange the frozen raspberries on the mousse, cover with the remaining mousse, and smooth it with a small spatula. Place the slightly soaked cake on top. Freeze for 1 hour and 30 minutes or longer before unmolding. Let it thaw for about 2 hours in the refrigerator before serving.

To finish