Chocolate & Peanut Rolled Yule Log
- 6 pers
- 40 min preparation time
- 10 min cooking time
Ingredients
- 4 eggs
- 100 g sugar
- 80 g flour
- 20 g unsweetened cocoa powder
- 200 g sugar-free dark chocolate chips Sainte Lucie
- 15 cl of whole heavy cream
- 250 g mascarpone
- 60 g peanut butter
- 80 g of crushed, unsalted, roasted peanuts
- 120 g of peanut glaze Sainte Lucie
Gourmet tip
Drizzle a little Sainte Lucie Peanut Topping over each slice just before serving to enhance the flavors and make it even more indulgent.
Preparation
- Beat the eggs with the sugar until the mixture is frothy.
- Add the sifted flour and cocoa powder, then mix gently.
- Spread the dough on a baking sheet lined with parchment paper, then bake for 10 to 12 minutes in an oven preheated to 180°C.
- Turn the warm sponge cake out onto a slightly damp dish towel.
- Remove the parchment paper, then immediately roll up the cake and let it cool completely
- Heat the heavy cream, then pour it over the sugar-free dark chocolate chips Sainte Lucie.
- Mix until the ganache is smooth, then let it cool
- Whisk the mascarpone with the peanut butter until the mixture is smooth.
- Gently unroll the sponge cake and spread a thin layer of chocolate ganache on it.
- Spread the peanut butter over the entire surface, then sprinkle half of the crushed peanuts on top.
- Roll the log tightly, wrap it in plastic wrap, and refrigerate for at least 2 hours.
- Cover the log with the remaining chocolate ganache, then generously spread the Sainte Lucie peanut topping on top.
