THE FESTIVAL CARNET
No-Bake Chocolate and Biscuit Yule Log
A chocolate and petits-bourre log without oven or raw eggs, molded in a cake pan and then refrigerated for at least six hours.
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This non-chocolate-cooked log is prepared in a cake pan with petits-butter and a ganache. It does not require an oven: just heat the cream and melt the chocolate. The biscuits remain visible when cut and give a denser texture than a rolled genoise sponge, to be served in small slices.
The real time to be expected is that of the refrigerator. At least six hours allow the chocolate mixture to firm up to the center of the mold; one night is fine. The recipe does not contain added raw eggs. A thin layer of cocoa and a few shavings make up the whole decor. Choose a mold of the indicated size to obtain a low log, stable and easy to unmould.
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The preparation step by step
Line the cake mould
Tap the bottom and large sides of the 22 x 9 cm mold with a long strip of baking paper, letting it exceed two handles. Add a second band across if the small sides are not covered. Placing the paper in the corners; these handles will be used to lift the cold log without breaking it.
Prepare the pieces of biscuits
Break the 250 g of small butter by hand into pieces 1 to 2 cm above a large bowl. Keep crumbs produced naturally, but does not reduce all biscuits to powder. The regular pieces will distribute better in the chocolate and form the small light areas visible in each slice.
Chop the chocolate to melt
Put the 300 g of chocolate for the log on a board and chop them into small pieces with a knife. Pour them into a heat-resistant bowl. Reserve separately the 20 g of chocolate of the decor: they must not leave in the ganache. Also cut the 60 g of butter into small dice.
Heat the cream without using the oven
Pour 200 g of liquid cream into a small saucepan. Heat on medium heat until the first quivering on the edge, without letting it boil for a long time. Immediately pour all the hot cream over the chopped chocolate and wait 2 minutes without stirring. This melt is part of the preparation; the cake does not go through the oven.
Get a smooth ganache
Gently mix in the centre of the bowl with a spatula, then gradually widen the movements until a smooth and shiny chocolate is obtained. If a few pieces remain, briefly place the bowl on a pan of simmering water, without contact with water, and stir. Remove from heat as soon as everything is melted; do not add water to the chocolate.
Fold in butter and cookies
Add the 60 g of butter to the still warm ganache and mix until the dice disappear. Let cool for a few minutes: the mixture must flow slowly and no longer release steam. Add all the pieces of small butter and crumbs, then lift them with the spatula until they are fully coated with chocolate.
Fill the mold without leaving a hollow
Pour a third of the mixture into the jacketed mould. Spread it out into the corners and cup gently with the back of the spoon. Add the rest twice in the same way. Smooth the top without crushing the pieces of biscuits: light pressure is enough to chase away the large air pockets and stabilize the log.
Allow six hours in the refrigerator
Cover the pan and place it flat in the refrigerator for at least 6 hours, ideally one night. Do not try to unmold as soon as the surface seems firm: the center must also take. This rest time is essential for cutting and cannot be replaced by a few minutes in the freezer.
Unmold and add a light decor
Gently spread the paper from the small sides, then lift the log with the two strips protruding. Turn it over on its plate to have the regular bottom on top and remove all the paper. Tread the 5 g of cocoa on the surface. Shape the 20 g of shavings with a thrifter and distribute them in the center.
Cut parts adapted to its texture
Take out the log about 10 minutes before cutting it, without leaving it for a long time at room temperature. Heat the blade of a large knife in hot water and then wipe it thoroughly. Cut eight small slices by pressing regularly, without sharply sawing the cookies. Clean the blade between the parts and place the remaining portions 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
Respect the type of chocolate
Milk or white chocolate does not replace the black gram for gram: it would give a different grip with this amount of cream.
Plan a night if possible.
The mould can be prepared the day before. Keep the cocoa and shavings for the next day to decorate a dry surface.
Questions Before You Start
Is it really without cooking?
It does not bake and does not contain added raw eggs. However, the cream must be heated to melt the chocolate.
Can we replace the butter?
Dry biscuits are suitable if they are neither stuffed nor very crumbly. Their composition can change allergens; check the packaging.
Why is the log difficult to cut?
Chocolate and butter harden in the refrigerator. Wait about ten minutes and use a hot blade well wiped, without prolonging the exit of the refrigerator.
Is this a good way to avoid eggs?
The preparation does not add eggs. Choose cookies that do not contain eggs and also check for chocolate and dairy products. For an allergy, check the reported traces and risks of contamination; a recipe without added egg is not a universal guarantee.
Should I use the Cookeo?
Nope. This version without oven cooking is prepared with a saucepan to heat the cream, then in the refrigerator for taking. No pressure cooking or Cookeo control is required or proposed. The functions of a multicooker do not automatically replace those of an oven for a sponge roll.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
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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