Home | food recipes cooking | Epicurien.be
Home - food recipes cooking
  French | Dutch   

Recipes foodIngredients food cookingSearch for recipesfood recipes cooking rss feed
Tuesday 21 August 2018  
Home > Iced nougat Yule log with bittersweet chocolate recipes
01.01.2003 -dessert - cake

Iced nougat Yule log with bittersweet chocolate

« There is no such thing as a holiday without chocolate. This recipe uses bittersweet chocolate with contrasting crunchy and smooth textures, and bitter and sweet savors for a mouth-watering result. » 
Type Dessert - cake - pastry - log - Christmas log - Yule log - nougat - iced nougat - chocolate - bittersweet chocolate - dried fruit
Level of difficulty easy
Preparation time 3 hours before serving
Send to a friend     Print     Send your comment


Ingredients for 4

  • 3 ½ oz (100 g) of bittersweet chocolate
  • 1 oz (35 g) of raisins
  • ½ C (1 dl) of rum
  • 2 eggs
  • 3 oz (85 g) of butter
  • 1 oz (30 g) of walnuts
  • .7 oz (20 g) of pine nuts
  • ½ oz (15 g) of shelled hazelnuts
  • ½ oz (15 g) of sugar

Honey cream

  • 1 ½ C (35 cl) of milk
  • 3 egg yolks
  • 2 tbsp (25 g) of sugar
  • 2 tbsp of wildflower honey
  • ¾ C (15 cl) of liquid whipping cream
  • 1 pinch of salt


  • Soak raisins in rum.
  • Toast walnuts, pine nuts and hazelnuts in a dry frying pan.
  • Crush them and set aside.
  • Cut butter into pieces.
  • Separate egg whites from yolks.

Preparation of the log

  • Melt pieces of chocolate over low heat in a bain-marie.
  • Add butter one piece at a time while stirring constantly to obtain a smooth cream.
  • Add egg yolks one at a time while stirring constantly, then add dried fruit and drained raisins.
  • Beat egg whites until stiff, gradually add the pinch of salt and sugar.
  • Fold egg whites into chocolate one spoonful at a time using a spatula.
  • Put parchment paper into the cake mold, fill with chocolate and dried fruit mixture and freeze for 3 hours.
  • Prepare custard by boiling milk, beat egg yolks with sugar and gradually stir into the milk.
  • Return to low heat while constantly stirring until the cream covers the spatula.
  • Let cool until warm and add honey. When it is completely cool, whip liquid cream and add to custard.
  • Set aside.
  • Remove cake mold from freezer and refrigerate at the beginning of the meal.
  • Unmold the mixture in a serving bowl just before serving and slice using a knife dipped in hot water, pour honey cream around the log.
  • Or more simply, serve individual slices of nougat with honey cream.

Share this recipe
save to del.icio.us del.icio.us
digg this digg

See Also :
Cake recipes  Cake recipes
Chocolate recipe  Chocolate recipe
Chocolate cake recipes  Chocolate cake recipes
Christmas and holiday recipes  Christmas and holiday recipes
Dessert recipes  Dessert recipes
Holiday recipes   Holiday recipes
Honey recipes  Honey recipes
Nut recipes  Nut recipes
Pastry recipes  Pastry recipes
Copyrights Wonderweb 2004 - 2008 - top of page