A “log” is the traditionnal cake at Christmas. The shape looks like a fire log but it can be made from anything: genoise, buttercream, mousse, with chocolate, with fruit, etc.

For a cake for 6 to 8 persons

Pear / Pistachio insert

• 200g pear pulp
• 2 eggs + 3 eggyolks
• 1 tablespoon pistachio aroma
• 30g caster sugar
• 1 gelatine sheet (2g)
• 70g unsalted butter

Soak the gelatine sheets in cold water in order to rehydrate them. In a saucepan, mix the eggs, the eggyolks, caster sugar, pear pulp and pistachio. Add the drained, stirring permanently. Stop just before boiling. Let this cool down, then add butter. Place in the cake insert covered with plastic film and store in the freezer.

Caramelised fruit

• 20g cube sugar
• A few drops of lemon juice
• 1 teaspoon water
• 10g unsalted butter
• 1 sachet de sucre vanillé
• 2 poires
• 2 pommes

Peel the apples and the pears then cut into small cubes. Add a bit of lemon juice to prevent oxydation. Make some caramel with sugar and water. Add butter and fruit. Cook for a few miutes then let cool down.

Chocolate / pralin cake base

• 3 eggs
• 30g liquid honey
• 50g caster sugar
• 50g ground almond
• 40g flour
• 40g maïzena
• 15g dark cocoa powder
• 5g baking powder
• 80g cream
• 50g melted butter
• 15g orange wine
• 30g melted dark chocolate
• 30g pralin

Preheat the oven (180°C). Mix the eggs, sugar and honey. Add sifted flour and maizena, ground almond, baking powder and cocoa. Add the cream, melted butter, orange wine and melted chocolate. Finish with pralin. Pour in a baking tray covered with baking sheet. Cook in the oven for 10 to 12 minutes. Take off the mould and let cool down between two wet cloths. Cut in two or three parts that are the same width as your cake mould.

Chocolate / Caramel / Chestnut Mousse

• 200g melted milk chocolate
• 2 gelatine sheets (4g)
• 30g cube sugar
• 1 teaspoon water
• 4 eggyolks
• 400g cream + 100g
• 2 tablespoons chestnut aroma

Soak the gelatne in cold water. Make some caramel with sugar and water. Then stop it with 100g cream. Add the eggyolks, chestnut aroma then put back on the hob. Cook slowly until it reaches 80°C. Add the drained gelatine. Keep stirring. Add to the melted chocolate. Whip the rest of the cream then mix gently with the chocolate mixture. Cover the inside of your cake mould with plastic film, the pour half on the chocolate mixture in it. Store in the fridge, as well as the rest of the chocolate mixture.

Finishing

1 r 2 hours later, release the cake insert and add it in the cake mould. Then cover with fruit. Finish with the rest of the chocolate mixture. On top of this, add one layer of the chocolate cake base. Store in the freezer.

Decoration

Let your imagination speak! I chose a “natural” decoration using some dry fruit and a caramel cage. To make the caramel cage, you need to follow these few steps (to make in advance):
Put your cake mould upside down and cover with some baking sheet. In a saucepan, cook 200g cube sugar and 6 tablespoons water. Add 10 drops of lemon juice. When the caramel is golden, usinf a fork or a whisk, make your cage with some zigzag movements on top of your cake mould. Let it cool down for a few hours. Be careful, this is very fragile !

Serving

If your cake is frozen leave it in the fridge for 4 to 5 hours before serving. Serve on a nice tray or, if you need to transport the cake, put it in a box. Be careful… Fragile !

The perfect Wine Match

We ate this dessert with a wine that was kindly given to me by Amy Helton from Hanover Park Vineyard. I met her at the Hong Kong Wine Fair and she introduced me to her wines. I never knew that there were some vineyards in North Carolina! I liked all of Amy’s wines but my favourite is her Vin d’Orange because it reminds me of a wine that my grandfather used to make in his garage. This wine is made from Rose blended with oranges, lemons, vanilla beans, sugar and brandy. It is perfect to drink at Christmas. The subtle aromas complement of the wine, without overpowering, the caramel and chocolate flavours in the cake. If you get a chance, please give it a try!