Chocolate Yule Log Cake Recipe

Start with the ganache, as it will need to cool while you prepare the biscuit.
In a saucepan, combine the butter, chopped chocolate, and cream.
Gently heat over a double boiler, stirring regularly, until the mixture is melted and smooth.
If desired, add the chestnut cream and let cool, then refrigerate, stirring occasionally.
The ganache should have a smooth, creamy consistency, like a spread.

Separate the egg whites from the yolks and place them in two large bowls.
Whisk the yolks with the sugar until the mixture is pale and fluffy.
Beat the egg whites until stiff peaks form, then gently fold them into the yolk mixture. To incorporate them without deflating them, start by adding a tablespoon of the beaten egg whites and stir to loosen the batter.
Then add the remaining egg whites in two or three additions, gently folding them in with a spatula.
Next, add the sifted flour and sifted almond flour. Gently fold them in using a spatula.
Pour the batter onto a rectangular baking sheet lined with parchment paper. Smooth the surface with a spatula and bake for 10 to 12 minutes.
Keep an eye on it, as baking times may vary depending on your oven. The cake is done when it is lightly golden brown and the surface is no longer sticky to the touch.
As soon as it comes out of the oven, place the sponge cake, still on its parchment paper, onto a damp tea towel. Roll it up immediately in the towel and let it cool for about ten minutes.
This will allow you to roll your Yule log without breaking it.

Once the ganache has cooled, carefully unroll the sponge cake and spread the ganache evenly over it. Roll it up again, without using the parchment paper.
Then, completely cover the sponge cake with chocolate ganache using a spatula.
With a fork, create grooves to give your sponge cake the appearance of a traditional Yule log.
Refrigerate for at least 1 hour.
Decorate as desired: powdered sugar, cocoa powder, chocolate shavings…