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Christmas Chocolate Mango Yule Log

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This chocolate mango yule log will bring some subtle exotic flavors to your traditional Christmas dessert.
  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Cuisine: Autour du monde

This chocolate mango yule log will bring some subtle exotic flavors to your traditional Christmas dessert. Easy to make from start to finish, it features a delicate sponge cake with a touch of rum, some fresh mango compote and a delicious chocolate ganache.

Ingredients

Scale

For the sponge cake:

  • 4 large eggs, yolks and whites apart
  • ⅔ cup (130g) sugar
  • 1 cup (120g) all-purpose flour
  • 3 Tablespoons rum*

For the mango compote:

  • 1 ½ cup (250g) mango, fresh or frozen (about 2 mangoes)
  • 2 Tablespoons sugar
  • ½ lemon (zests)

For the chocolate ganache:

  • 5.3 ounces (150g) dark baking chocolate
  • ½ cup (120g) unsalted butter, softened at room temperature
  • 1 cup (120g) confectioners’ sugar

Instructions

  1. Preheat the oven at 320°F (160°C) and line an 10×14-inch (25×35 cm) baking sheet with parchment paper.
  2. For the sponge cake. Whisk together the yolks and sugar in a mixing bowl, until pale and fluffy. Sift in the flour and whisk until incorporated. In a separate bowl, beat the whites with a pinch of salt using an electric hand mixer, until stiff peaks form. Using a rubber spatula, gently fold in the egg whites until completely combined. Spread the batter into the prepared baking sheet, flattening the top with a rubber spatula. Bake for 20 minutes or until baked through. Remove from the oven and cover with a damp towel, and place in the refrigerator while making the mango compote.
  3. For the mango compote, combine all the ingredients in a medium saucepan over medium heat. Bring mixture to a boil stirring constantly. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and allow to cool in the refrigerator until cold.
  4. For the chocolate ganache, melt the chocolate in the microwave or in a water bath (preferred method). Stir until smooth, and cool off for a few minutes. Add the softened butter, confectioners’ sugar, and combine until smooth. Place in the refrigerator for 15 minutes or longer (the chocolate ganache should be thick enough to spread over the cake, but not too thick either).
  5. For assembling, remove the sponge cake from the refrigerator. Remove the damp towel and carefully brush the cake with the rum, using a small pastry brush. Spread the mango compote all other the cake, leaving a border all around. Roll the cake on the shorter side, while leaving the joint on the bottom part. Transfer to a serving tray. Spread the chocolate ganache all over the cake, using a rubber spatula or an offset spatula.
  6. Store in the refrigerator for at least 2 hours before serving, until set. Decorate with diced mango, shredded chocolate and fresh mint leaves if desired, and enjoy!

Notes

* If you don’t want to use any alcohol in your yule log, you can replace rum with a simple syrup consisting of sugar dissolved in boiling water (and add some vanilla seeds if desired). Use about 3 Tablespoons or as much as you need to brush over the sponge cake.

Recipe by Del’s cooking twist | Photography by Athina Canevet Studio

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https://www.delscookingtwist.com/christmas-chocolate-mango-yule-log/