Ingredients: Vanilla and chocolate sponge base

• 🎄4 eggs
• 🎄80g sugar
• 🎄80g sponge cake flour
• 🎄1 tsp vanilla essence
• 🎄1 tsp pure cocoa powder

Ingredients: 70% chocolate ganache cream (filling and coating)

• 🍫170g 70% chocolate (1 bar)
• 🍫340ml cream 38% fat
• 🍫150ml cream 38% fat (to whip together with the ganache)

Elaboration: Sponge base 👩🏻‍🍳👨🏻‍🍳

1. 🎄Separate the yolks from the whites
2. 🎄In a bowl, beat the yolks with half of the sugar and the vanilla until creamy. In another bowl, beat the whites until stiff peaks form

1. 🎄Gently fold the whites into the yolk mixture
2. 🎄Gradually add the flour and mix with folding motions using a spatula until fully combined

1. 🎄Separate 100g from the mixture and add 1 tsp cocoa powder

1. 🎄Pour the vanilla mixture onto a flat baking tray previously greased with butter, then add the chocolate mixture making patterns

1. 🎄Bake at 170 °C (top and bottom heat) for 9 minutes

1. 🎄Remove the sponge from the oven, carefully unmold onto baking paper and roll it up to give it the log shape. Let it rest until completely cool

Elaboration: 70% chocolate ganache 👩🏻‍🍳👨🏻‍🍳

1. 🍫Chop the chocolate into pieces in a bowl
2. 🍫Heat the 340ml of cream in a saucepan and remove before it comes to a boil
3. 🍫Pour the hot cream over the chocolate and mix well until fully melted

1. 🍫Cover directly with plastic wrap, let cool and refrigerate for at least 6 hours before whipping

1. 🍫Whip the ganache and, once it thickens slightly, gradually add the 150ml of cream. Beat well until the mixture is dense

Assembling the Yule log 🎄

1. ❤️Unroll and flatten the sponge base
2. ❤️Moisten the sponge with a little syrup (35g sugar + 125ml water + vanilla essence)
3. ❤️Spread the sponge base with chocolate ganache

1. ❤️Roll up and cover with the remaining ganache using a piping bag to create a bark-like texture

1. ❤️Decorate as you like with icing sugar, sponge crumbs and raspberries