THE FESTIVAL CARNET
Large No-Bake Chocolate Yule Log for 15 People
A large log of chocolate and biscuits, cold-molded in a 40 cm mold and cut into fifteen parts.
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This log for fifteen people is prepared without sponge to cook: the little butter is taken in a firm ganache with chocolate. The long mould makes it possible to serve a large table without having to roll a baking tray that would exceed the dimensions of a domestic oven.
Check the available space in the refrigerator before you start. The eight hours are essential; the active preparation is short, but the dessert is not ready in forty minutes. Follow the indicated quantities and texture marks.
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The preparation step by step
Check the format
Measure the mold 40 cm and check that it fits flat in your refrigerator. Line it with cling film and let it overhang on the sides. Choose a dish longer than the mold for demoulding.
Weighing and preparing chocolate
Chop the 600 g of dark chocolate and put them in a large dry bowl. Cut the 120 g of butter into cubes; leave them at hand. Weigh 400 g of cream in a saucepan.
Break the cookies
Break the 500 g of cookies by hand into irregular pieces of about 1 cm. Do not reduce them to powder: they will form the clear marblings of the cup. Check the composition of the cookies if you avoid eggs.
Heat the cream
Heat the 400 g of cream until the first wrinkle. Remove immediately from the heat. Pour a third of the chopped chocolate and begin to stir in the center of the bowl.
Make the ganache
Add the other two-thirds of the cream in two. Stir with the spatula until you get a shiny texture without pieces. If necessary, place the bowl on a mild bain-marie for a few seconds, without direct contact with water.
Fold in butter
When the mixture is hot but not burning, add the 120 g of butter in three additions. Stir until all the pieces disappear. Do not whisk: the mixture should not be aerated.
Add the cookies
Let cool for 10 minutes, then incorporate all the pieces of cookies. Lift with the spatula to coat them evenly without crushing them.
Cup in the large mould
Pour the preparation in three layers into the jacketed mould. Press gently with the back of a spoon between each layer to remove the large air pockets. Smooth the surface without trying to fill up to the edge if the height is sufficient.
Let it take eight hours
Turn the film down without crushing the log. Refrigerate at least 8 hours, ideally one night, at 4°C maximum. Do not shorten this rest because the extremities seem firm: the center must also take.
Unmolding and decorating
Lift the dessert with the film, return to the dish and remove the film. Tread the 10 g of cocoa on top. With a thrifty, remove 40 g of chocolate shavings and divide them into a single line.
Cut fifteen parts
Take out the log 5 to 10 minutes before cutting, then slice with a hot and wiped blade. Make fifteen parts of about 2.5 cm, keeping the small tips to adjust the service. Immediately put back the unserved parts in the refrigerator.
Conservation. Store the covered log in the refrigerator, at 4 °C maximum, for 3 days. It can be frozen without its decor for a month; defrost it overnight in the refrigerator before serving.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Place in the refrigerator
Check the length of 40 cm before starting. If it does not hold, spread the same quantities in two 22 cm molds; then announces two logs for fifteen people, without changing the proportions.
Questions Before You Start
Can I do it the day before?
Yes, it is even better to let the center take all night.
Do I need an oven?
No, only the cream is heated in a saucepan. The mould must be compatible with the cold, not necessarily with the oven.
How do I get net shares?
Use a hot blade, wiped between each cup, and a dessert well taken but out a few minutes before serving.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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