Coconut and chocolate yule log cake
The contrast between the grated coconut and dark chocolate makes this yule log cake look like a tree trunk under the snow.
1. Preheat the oven at 210°C (th. 7). Sift the flour with the cornstarch. Separate the egg whites and the yolks. Whisk the yolks with sugar until it turns white. Add the flour, the cornstarch and the 40 g of grated coconut. Mix gently with a spatula.
2. Whisk the egg whites into stiff peaks with salt and incorporate delicately in the batter. Buttered a parchment paper and place it on a baking sheet. Pour the mixture and spread evenly with a spatula. Bake for 8 minutes. Remove the sponge cake from the oven and place it on a cloth. Roll it not too tight and leave to cool.
3. Grate the chocolate in a bowl. Bring the liquid cream to a boil and pour in the chocolate. Whisk until a smooth cream. Add the butter, mix well.
4. Unroll the cake. Pour 2/3 of the chocolate batter on top and roll it back up. Place the roll on a tray and cover with the remaining chocolate. Smooth the chocolate out.
5. Sprinkle the remaining coconut and set aside in the fridge. Serve chilled.
Photo credit : Sucré Salé
