Spicy Chocolate and Cranberry Yule Log

Full of rich chocolate, warming cinnamon fragrance and the acidity of cranberries: This Holiday Log will enchant everyone! Serves 10 to 12 guests.
Cranberry garnish
- 3½ cups cranberries (1 X 390g bag)
- ½ cup sugar
Whipped cream
- 1 cup 35% whipping cream
- 2 Tbsp sugar
- ½ tsp orange extract or Grand-Marnier
Genoise cake
- 1 cinnamon stick approx. 10 cm
- 2 cloves, ground
- 6 large eggs
- ¾ cup brown sugar
- ¼ tsp salt
- ½ cup powdered cacao
- Icing sugar
Icing
- 1¾ cup dark chocolate
- 1½ cup 35% cream
- 1 pinch of salt
Cranberry garnish
-
1
Mix sugar and cranberries in a casserole and bring to a boil.
-
2
Let stew on medium heat for 10 minutes. Allow to cool thoroughly, cover and set aside.
Whipped cream
-
1
Beat cream and sugar in a very cold bowl until firm peaks are formed. Incorporate orange extract. Cover and keep refrigerated until assembly.
Genoise cake
-
1
Pre-heat oven to 375 °F.
-
2
Cover an oiled baking sheet with parchment paper.
-
3
Separate yolks from egg whites.
-
4
Beat yolks with brown sugar and salt until thick and pale.
-
5
Grind spices.
-
6
Sift cacao and spices into yolks and sugar and mix well. Set aside.
-
7
In another bowl, whisk egg whites until soft peaks are formed.
-
8
Gradually incorporate whisked egg whites into egg yolk mixture, fold gently using a spatula.
-
9
Using a spatula, spread the blend evenly on a baking sheet.
-
10
Cook in the middle of the oven for 18 minutes, then let cool on the sheet.
-
11
As soon as the génoise is cool enough to handle, carefully unmold, taking care to unstick the edges using a knife blade. Peel off the parchment paper, sprinkle the génoise with icing sugar and place the sprinkled surface on a clean dish towel. Sprinkle the other surface.
-
12
While the génoise is still warm, roll using a towel to create its shape. Let rest for one hour in the towel.
Icing
-
1
Roughly chop chocolate and place in a mixing bowl.
-
2
Heat cream and salt, until smokey and begins to boil, pour over chocolate. Let melt without mixing for 2 minutes.
-
3
Mix well to obtain a homogeneous ganache. Let cool in refrigerator until firm but malleable.
Whisk ganache until creamy and spreadable. Set aside.
Assembly
-
1
Unroll the génoise.
-
2
Carefully leave a space of approximately 1 cm ungarnished at the end of the génoise after spreading an equal layer of cranberry compote, then another of orange infused whipping cream.
-
3
Roll génoise into a log shape, place on a serving dish.
-
4
Spread icing evenly, then using a fork trace lines on the log to imitate the bark.
-
5
If desired, decorate with sifted icing sugar, fresh cranberries or meringue mushrooms (see recipe).