Chocolate and roasted peanut oil rolled Yule log recipe

Prepare the cream: Chop the chocolate with a knife and place it in a bowl. Heat the milk and cream and stop cooking as soon as it begins to boil. Pour the truffle olive oil into the bowl and beat the eggs.

Let rest for 30 minutes so that the eggs absorb the aroma of the truffle. Pour over the chocolate and whisk until the mixture is smooth, then add the roasted peanut oil and mix well. Cover.

The sponge cake: Preheat the oven to 180°C. Separate the egg whites from the yolks in 2 bowls. Add the sugar to the yolks and beat until the mixture lightens in color and becomes frothy. Add the flour and baking powder, and mix well. Whip the egg whites until stiff peaks form and gently fold them into the previous mixture.

Line a baking tray with parchment paper. Pour the batter to form a rectangle about 1 cm thick. Bake for 8 to 10 minutes. Place a clean, damp cloth over the sponge cake and flip it over, remove the parchment paper, and roll it up in the cloth. Let it cool slightly.

Spread ganache on the sponge cake and carefully roll it up, trimming the edges for a neat finish, and place the log on a serving platter. Then, cover the log using a piping bag or a spatula with ganache.

To finish, decorate it with peanuts that you can roast dry and caramelize, chocolate shavings, and/or Christmas decorations. Set aside in a cool place.