Chocolate Yule Log: Easy and Irresistible Recipe in 40 Minutes

Instructions

1. 1

   In a bowl, mix the soft butter with the powdered sugar until you get a creamy consistency

2. 2

   Sift the flour with the salt and incorporate them into the first mixture

3. 3

   Beat one whole egg and take only 40 g of it

4. 4

   Add the egg and almond powder to the preparation

5. 5

   Mix gently until you get a homogeneous dough (stop as soon as the dough comes together to avoid overworking it)

6. 6

   Form a disc approximately 3 cm thick and place it in the refrigerator for 20 minutes

7. 7

   Remove the dough and roll it out to the size of your mold or tart ring (22 cm diameter ideally)

8. 8

   Line the mold or ring by pressing well on the right angle of the bottom

9. 9

   Return to the refrigerator for 15 minutes

10. 10

    Preheat your oven to 180°C

11. 11

    Prick the tart bottom with a fork and trim the excess dough on the edges

12. 12

    Bake blind for 20 minutes at 180°C

13. 13

    Once the dough is cooked, level the edges with a microplane grater for a perfect finish

14. 14

    Chop the chocolate into small pieces and place them in a bowl

15. 15

    Heat the cream in a saucepan until it simmers

16. 16

    Pour the hot cream over the chocolate in three additions, stirring gently between each addition

17. 17

    Mix with a spatula (not a whisk) until you get a smooth and shiny ganache

18. 18

    Pour the still-hot ganache over the pre-baked tart bottom

19. 19

    Tilt the tart bottom in all directions to distribute the ganache evenly

20. 20

    Let cool for 20 minutes in the refrigerator before serving