Ingredients for 8 people
For the cookie :
For garnish :
Sauce :
Syrup :
Preparation
Mix flour, cornstarch, salt and cocoa. Separate the whites from the yolks. Beat the egg whites. Mix the yolks and beat while adding the powdered sugar, until the mixture whitens. Add the flour and cocoa mixture, then gently fold in the egg whites.
Cover the baking sheet with buttered parchment paper. Spread the dough on it and bake for 15 minutes in a preheated oven. 6 (180°C). Remove from the oven, turn the dough over on a clean damp cloth, and peel off the parchment paper.
For the cream, bring the cream to a boil. Cut each chocolate into squares in 2 separate bowls and pour the hot cream equally into each of the bowls. Mix with a whisk and add 25 g of butter in each as well as a pinch of cinnamon in the milk chocolate.
Combine syrup and rum. Chop the cocoa bean chocolate. Line a cake tin with stretch film. Cut the biscuit into 4 pieces the size of the mold. Place a slice in the bottom, soak with syrup, pour a layer of milk chocolate mixture, sprinkle with praline, add a layer of dark chocolate mixture, sprinkle with chopped chocolate. Place a new slice of biscuit and renew the same layers. Finish with a slice of biscuit. Fold the stretch film over the top and refrigerate for 24 hours.
For the sauce, make a caramel with the sugar and 4 tablespoons of water. Off the heat, add the cream, butter and chocolate in pieces. Smooth the mixture.
When ready to serve, cover the Yule log with the sauce and decorate with an exotic fruit for example!
