Name: Chocolate Yule Log
Cook time: 1 h 50 min
Yield: 8
Ingredients: 6 egg whites, at room temperature; 1/8 tsp cream of tartar or 1 tsp lemon juice; 90 grams sugar; 6 egg yolks, at room temperature; 30 grams sugar; 60 grams vegetable oil; 60 grams milk, room temperature; 1/2 tsp vanilla extract; A pinch of salt; 20 grams cornstarch; 20 grams cocoa powder; 60 grams cake flour; 100 grams sugar; 250 grams warm heavy cream; 30 grams butter, room temperature; 120 grams dark chocolate 60% or 70%; 200 grams whipped cream; 100 grams unsalted cream cheese or mascarpone; 1 tbsp chocolate caramel; 2 egg whites; 1/2 cup Caster Sugar; 1/8 tsp cream of tartar; 1/4 tsp vanilla extract

Method

11 steps

Preheat oven to 175° C / 350° F and line a 30x40 cm sheet pan with baking parchment.
Make the chocolate sheet cake by whisking 6 egg whites with 1/8 tsp cream of tartar or lemon juice and 90 grams sugar until stiff peaks form.
In a separate bowl, whisk 6 egg yolks with 30 grams sugar, then fold in vegetable oil, milk, vanilla extract, salt, cornstarch, cocoa powder, and cake flour.
Combine the egg whites with the yolk mixture and spread evenly in the prepared pan.
Bake for about 20-25 minutes, then let cool.
Prepare the chocolate caramel by melting 100 grams sugar until golden, then gradually adding 250 grams warm heavy cream, 30 grams butter, and a pinch of salt, stirring until smooth. Add 120 grams chopped dark chocolate and stir until melted.
Make the whipped cream filling by whipping 200 grams whipped cream with 100 grams cream cheese or mascarpone and 1 tablespoon of chocolate caramel.
Assemble the cake by spreading the whipped cream filling over the cooled sponge, then rolling the cake without cracking. Cover and chill for 4–6 hours.
Prepare meringue mushrooms by whisking 2 egg whites with 1/2 cup caster sugar, 1/8 tsp cream of tartar, and 1/4 tsp vanilla extract until stiff peaks form.
Preheat oven to 95° C / 200° F and bake the meringue mushrooms at 200°F for 1 hour 30 minutes.
Frost the rolled cake with the chocolate caramel frosting and decorate with the meringue mushrooms.

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