Lindor Chocolate Yule Log
Lindt Lindor Milk Truffles 337g
10 - 12 people
- 65 g plain flour
- 25 g cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 5 large eggs, separated
- 150 g caster sugar
- 50 g Lindt Excellence 70% Cocoa Dark Chocolate, melted and cooled
- About 75 g icing sugar
- For the vanilla icing:
- 175 g unsalted butter, at room temperature
- 240 g icing sugar
- 60 ml double cream
- 1 tsp vanilla extract
- For the milk chocolate ganache:
- 150 g Lindt Excellence Extra Creamy Milk Chocolate, finely chopped
- 75 ml double cream
- To decorate:
- 150 g Lindor Milk Chocolate Truffles
Preheat the oven to 180˚/160 Fan. Grease and line a 38 x 25 cm / 15- x 10-inch Swiss Roll tin with greaseproof paper.
Sift together the flour, cocoa powder, baking powder and salt in a medium sized mixing bowl; set aside.
Using an electric mixer, beat the egg yolks with 4 tbsp of the sugar until pale and thickened. Fold in the melted chocolate.
In a separate bowl, using an electric whisk, whisk the egg whites with remaining sugar until soft peaks form. Fold into the egg yolks. Sprinkle the flour mixture over top and fold in gently, trying to keep in as much air as possible.
Spoon the batter evenly into the prepared tin and smooth over the top. Bake for 10 to 12 minutes or until the top springs back when lightly touched.
Meanwhile, sift icing sugar onto a large rectangle of greaseproof paper. Run a thin knife around the edge of the cake to loosen from the sides of the tin and invert onto the sheet.
Carefully peel off greaseproof used to line the tin. Starting at the short side, roll up the cake using the greaseproof, into a log shape. Place, seam side down, onto a wire rack and leave to cool completely.
Meanwhile, for the filling, beat the butter with half of the icing sugar; beat in the cream, vanilla and remaining icing sugar until fluffy. Cover with cling film.
For the ganache: pour the cream into a saucepan and slowly bring to a simmer. Pour into a heat-proof bowl and add the chopped chocolate. Whisk until smooth, glossy and melted. Leave to cool until spreadable - but not set.
Unroll the cooled cake and spread evenly with the vanilla cream, leaving a few cm border around the edges. Reroll the cake and place onto a flat serving plate, seam side down. If the filling is too soft, chill for 15 minutes.
Spread the thickened ganache over the tops and sides. Chill for at least 1 hour. Run a fork along the top and sides to create bark texture and dust with icing sugar. Cut half the Lindor Balls in half and the other half into quarters, before arranging on top of log.
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