Time: 5 hours 30 minutes
Complexity: average
Servings: 6 - 8

This Yule log will delight your guests with its appearance alone, not to mention its amazing chocolate-coffee flavor. And you'll be thrilled to make it. This recipe requires no baking, so you can focus solely on the creative part—assembling it. The cake is based on chocolate wafer cookies topped with coffee-flavored whipped cream. These cookies are very crisp and soak up the cream well, giving the cake a stunning texture. Top the log with chocolate ganache and decorate with meringue mushrooms, herbs, and berries. The cake can be assembled in advance and refrigerated for up to 1 day.

Ingredients:

• 3 cups heavy cream
• 1/3 cup powdered sugar + extra for sprinkling
• 2 tbsp instant espresso powder
• 40 chocolate wafer cookies
• 350 g dark chocolate, chopped
• Fresh mint leaves, for garnish
• Fresh rosemary sprigs, for garnish
• Fresh cranberries, for garnish
• 7 white meringues, for decoration
• 6 marshmallows, for decoration
• Cocoa powder, for dusting

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

wafer cookies, marshmallow, dark chocolate, cocoa, coffee, cream, cranberry, rosemary, mint

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Preparation:

Step 1
• In a large bowl, beat 1 1/2 cups heavy cream, powdered sugar, and espresso powder with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes.
Step 2
• Place a heaping tablespoon of whipped cream on one side 39 chocolate wafer cookies (use a silicone spatula to help you spoon the cream out).
Step 3
• Spread whipped cream over the cookies using a small offset spatula. Stack 5 cookies on top of each other. Repeat with the remaining cookies (including the ungreased one) to create 8 stacks. One stack will contain cookies without whipped cream; this will be the top stack.
Step 4
• Collect the log.
  
  Place a 50cm long piece of plastic wrap on the counter. Lay one stack of cookies on its side along the long edge of the wrap. Gently press the remaining 7 stacks of cookies end to end, ending with the top stack, to form one long log, approximately 37-45cm long. Wrap the log in plastic wrap and refrigerate for at least 4 hours or overnight.
Step 5
• While your log is setting, prepare the ganache..
  
  Place the chocolate in a medium bowl. Pour the remaining 1.5 cups of heavy cream into a small saucepan, bring to a simmer, and pour it over the chocolate. Let it sit for 10 minutes, then stir until the chocolate is completely melted. Pour the ganache into the bowl of an electric mixer and cool completely, about 30 minutes. Just before decorating the log, beat the ganache until it becomes thinner and lighter in color, 30-45 seconds. It's important not to overbeat the cream, or it will become grainy.
Step 6
• Cut a 5-7 cm long piece diagonally from the top end of the log and place it on the log at an angle; this will be the fork. Spread the ganache over the entire surface of the log, covering it completely. Heat a metal fork. Use its tines and the back of the fork to draw a bark on the ganache, using short strokes.
Step 7
• Prepare the mushrooms.
  
  Polish the tops with a grater 6 meringueuntil they're smooth and rounded like mushroom caps. Smooth the tops with a damp finger. In a small bowl, mix 2 tablespoons of powdered sugar with 1/4 teaspoon of water to make the "glue." Spread a little sugar glue on the bottom of each meringue and stick it to it. miniature marshmallowto create the mushroom stem. For shorter stems, simply cut the marshmallows in half with kitchen scissors. Let the mushrooms sit for 30 minutes until the sugar glue sets. Sprinkle with cocoa powder.
Step 8
• Decorate the cake with mushrooms, rosemary sprigs, mint, and cranberries. Grate the remaining meringue over the log to create snow. Slice the log diagonally and serve.
  
  Recipe Yule log with genoise sponge cake.

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