Ingredient list chocolate and raspberry log
For the cake
- 3 1/2 ounce (100g) salted butter
- 2 3/4 ounce (80g) sugar
- 2 eggs
- 1 organic orange (untreated)
- 1 tablespoon. coffee vanilla extract
- 3 1/2 ounce (100g) self raising flour
- 3 2/3 tbsp (25g) of cocoa powder
For the filling
- 2 1/2 ounce + 1 1/2 ounce fine granulated sugar (70 g + 40 g)
- 3 1/3 ounces (180g) fresh or thawed raspberries
- 1/2 ounce (15g) salted butter
- 1 lb (400g) ricotta
- 1 organic lemon (not treated)
For the raspberry coulis
- 1 lb (400g) raspberries
- 3 1/2 ounce (100g) caster sugar
- 1 tbsp Kirsch (optional, you can put a spoonful of water instead)
For the decoration
- A fresh raspberry
- Grated white chocolate
- Chocolate beads or crushed pistachios
- Cling film
- A silicone baking sheet for the cake (here’s a good one on amazon), it’s useful as we will need to roll the genoise cake.
- Electric mixer (hand mixer or stand mixer)
The cake: Preheat oven to 360°f (180°c). Melt the butter cut into pieces in the microwave, then let it cool and pour into a bowl. Add sugar, beat with an electric mixer, add the eggs one by one and beat until the mixture becomes frothy. Add the grated orange peel and orange juice, add the vanilla extract and beat lightly to combine.
In another bowl, mix the flour with cocoa, then pour it slowly into the butter / sugar / egg mix with a spatula until you get a smooth paste.
Pour the batter on the rectangle silicone baking mat (alternatively you can place parchment paper or a silicone mat on the baking sheet from the oven, place it over a rectangle of aluminum and pour the batter on the rectangle), smooth the surface with a spatula, and bake the cake for 6 minutes.
Remove from oven and let the genoise cake cool, leaving it on its baking sheet. Cover the cake with a plastic wrap and place a damp cloth underneath: this is used to chill the dough without it dries, it will keep all its moisture.
The filling: Pour 2 ounces (70g) of sugar in a small saucepan, add the butter cut into pieces and melt until you get a light caramel. Put the raspberries in the caramel, cook it for 1 minute, stirring, then remove from heat and let cool. Raspberries should not become a sauce, it’s good to have some pieces and even whole raspberries.
Put the ricotta in a bowl, add the remaining (40g) sugar and the lemon zest. Mix with a spatula to obtain a smooth cream.
Roll the log: spread the ricotta cream on the genoise cake, add stewed raspberries with their caramel, spread them gently (the ricotta should not be pink). If you have some fresh raspberry in addition, you can add some.
Roll the cake on itself around the filling. Use the silicone mat (or parchment paper) to help tighten. If the stuffing out of the listed, remove it.
Lay plastic wrap on the work surface, and transfer the log carefully. Wrap it in plastic wrap, pressing well. Make several film layers on all sides, the goal is to tighten the cake roll so that it takes the form of a beautiful log.
Then refrigerate for at least 3 hours to make it solidify.
The raspberry sauce: Pour the raspberries, sugar and kirsch in a small saucepan, bring to a simmer and stir until getting a raspberry pulp. Remove the pan from the heat, place a colander over a bowl, pour the sauce into the strainer and stir with a spoon to pass the pulp down into the bowl and to keep all the seeds in the strainer. Discard the seeds, mix the sauce into the bowl.
Finishing: Remove the plastic wrap from the log, cut off both ends to make a clean edge, then place it on the serving plate. Using a pastry brush, generously brush with the raspberry coulis.
Decorate the log with grated white chocolate, chocolate beads or chips and fresh raspberries. Put the log in the fridge, take it out a few minutes before serving. Accompany it with the raspberry sauce you have left: serve it in a cup, so that guests can use it as they wish.
Wrapping the cake on itself around the stuffing is a very delicate operation, if the genoise is broken, do not panic! It will take the right shape anyway thanks to the fact that you wrap the log tightly in plastic wrap. That is why it is very important to tighten the log while wrapping in the film.
In addition to accompanying this log with raspberry coulis, I also recommend whipped cream: the two together are a killer to accompany your chocolate yule log.
(Image: Silvia Santucci)