Christmas log with Orange Chocolate Jam and Dark Chocolate Ganache

For the cookie roll :

• 4 eggs
• 100 g sugar
• 80 g flour
• 20 g unsweetened cocoa powder
• 1 pinch salt

For the garnish :

• 200 g of our Orange Chocolat Sao Palmé Christmas spices

For the dark chocolate ganache :

• 200 g dark chocolate
• 20 cl full cream
• 30 g butter (optional, for extra shine)

For decoration :

• Candied orange peel, chocolate shavings, powdered sugar

1. Preparing the cookie roll :

• Preheat your oven to 180°C (gas mark 6) and line a baking sheet with parchment paper.
• In a bowl, whisk the egg yolks with the sugar until frothy.
• Then add the sifted flour and cocoa.
• Beat the egg whites until stiff with a pinch of salt, then gently fold into the mixture.
• Spread the dough evenly on the baking sheet and bake for about 10 minutes.

The cookie should be cooked but still soft.

2. Cookie assembly :

• Once out of the oven, turn the cookie out onto a clean, slightly damp tea towel.
• Carefully remove the parchment paper, then roll the cookie in the tea towel and leave to cool.

This technique prevents it from breaking.

3. Log topping :

• Once the cookie has cooled, gently roll it out and spread a generous layer of our Orange Chocolat.
• Roll the cookie up tightly and place in the fridge to set.

4. Preparing the dark chocolate ganache :

• Heat the cream in a small saucepan.
• Remove from heat as soon as it begins to simmer.
• Add the chopped dark chocolate to the hot cream and allow to melt.
• Mix well to obtain a smooth, glossy ganache.
• Add butter for extra shine, if desired.
• Leave to cool slightly to allow the ganache to thicken slightly.

5. Decorating the log :

• Spread the chocolate ganache over the entire surface of the log, using a spatula to create a "wood bark" effect on the surface.
• Decorate with candied orange peel, chocolate shavings and dust lightly with powdered sugar for a snow effect.

Tasting advice: Leave the log to rest in the fridge for at least 2 hours before serving, to allow the flavors to soak in. Take it out 20 minutes before serving, so that it regains all its softness and melt-in-the-mouth texture.