Avocado and Chocolate Yule Log
A rich, velvety twist on the festive classic, this Yule log pairs dark chocolate with creamy avocado for a decadent, better-for-you dessert. Lush, indulgent, and perfect for sharing!
Ingredients
For sponge cake:
4 eggs
100g flour
100g sugar
1 pinch of salt
1/2 tsp vanilla extract
For the cream filling:
2 avocados
30g pure cocoa powder
100g icing sugar
100g dark dessert chocolate (85% cocoa)
45g pouring cream
For toppings:
250g dark dessert chocolate (85% cocoa)
250ml whipping cream (35% G.M.)
Equipments
Baking tray
Baking paper
For
1 log (6-8 people)
Instructions
For the filling:
- Melt the chocolate in the microwave or a bain-marie (water must not touch the bowl). Set aside.
- Open the avocados, remove the stones then peel and slice.
- Mash and mix in the cocoa powder, melted chocolate, sugar and cream until smooth. Leave it to cool for a few hours to set before using.
For the topping:
- Heat the cream and pour it over the chopped chocolate in a bowl. Stir until you smooth. Leave it to cool for a few hours to set before using.
For the sponge cake:
- Mix the eggs with sugar and vanilla extract and beat until white and double in volume.
- Add the sifted flour and salt, mixing by slowly folding the mixture.
- Spread the dough on a baking tray lined with baking paper.
- Bake in the oven, preheated to 180 ºC with both upper and lower heat, for 8-10 minutes.
- Cut the edges as straight as possible and sprinkle flour on top. Roll it up inside the baking paper, being careful not to break it. Leave to cool for a couple of minutes.
