THE DARK CHOCOLATE YULE LOG

1. Preheat your oven to 180 ° C. Prepare a baking tray with parchment paper. Sprinkle flour over the sheet.
2. Separate the yolks from the whites and mix them in a large bowl with the sugar. Whip until you get a creamy mix.
3. In another bowl, pour the egg whites. Add a few drops of lemon juice and a pinch of salt before beatingthe egg whites using a whip.
4. Gradually stir in the egg white to the first preparation. Gently whisk without whipping.
5. Once the mixture is homogeneous, add the flour gradually. Work with the whisk to aerate the preparation, without whipping.
6. Pour the mixture evenly over the cooking plate, to obtain a rectangular biscuit.
7. Bake for about 10 minutes. Check the cooking, the biscuit must remain soft.
8. Remove the tray from the oven. Prepare a large clean cloth, slightly damp and place it on top of of the biscuit. Promptly roll the biscuit with the tea towel and let cool.
9. Meanwhile, prepare the syrup by heating the water and sugar on low heat for 4/5 minutes. Let cool.
10. Start the ganache: break the cooking chocolate into small pieces. Boil the cream, remove from heat and stir in the chocolate. Stir until a smooth paste.
11. Beat the egg whites until they are firm. Gently fold in chocolate ganache. Cool and refrigerate.
12. Roll out the biscuit. Use a pastry brush to coat with the syrup.
13. Roll out approximately two-thirds of the ganache on the biscuit with a spatula. Roll the biscuit in a dry cloth and place in refrigerator for 30 minutes.
14. Remove the log from the refrigerator and remove the cloth. Spread the remaining ganache on the log with a spatula.
15. For decoration, add chocolate beads.
16. To serve, remember to take the Yule log out of the refrigerator half an hour before, so that the ganache is at room temperature.

Bon appétit et joyeuses fêtes !