The Christmas yule log : chocolate and clementine

Every year, the yule log will end the Christmas dinner. And this year, it was my first vegan Christmas! And it was impossible to find a vegan cake for dessert in a bakery in Brussels, so I decided to make an easy one myself for this first time. It was quick, easy and simple to make it and it was really light and not too sweet.

For this first vegan yule log, I wanted to make it easy, like I said. I was inviting 7 other people for dinner and was the only one to eat vegan, so I suggested I’d bring the dessert. To be sure that everyone would like it, I went for a chocolate flavor with season fruit (clementine) and some ginger spice in the biscuit.

Before you start, I want to remind you that it’s simple to make and quickly done. It just needs to stay in the fridge for a few hours to fix it correctly.

Ready? Set, cooking time !

The ginger bread flavored biscuit

Ingredients:

  • 110 g flour
  • 50 g sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 15 g vegetable oil
  • 125 ml vegetable milk
  • 1/2 tsp. ginger bread spices

Pre-heat the oven at 180°C.

Put all the dry ingredients in the kitchen aid bowl and all the liquids in another bowl.

Mix the solid ingredients and integrate the liquid. If the dough is too thick, you can add some vegetable milk.

Put it on a swiss roll tin (half of the one I used is enough) and large enough to cover the yule log tin. Spread it on swiss roll tin and bake it for 10 to 15 minutes, but keep an eye on it!

Let it cool down before you use it.

The chocolate mousse

Ingredients:

  • 300 g pastry soy cream (Bonneterre, Bjorg or Alpro thick)
  • 1 tbsp. sugar (or 2 according to your taste)
  • 1 tsp. corn starch
  • 200 g dark chocolate

Put the cream in the kitchen aid bowl with the sugar and the corn starch and start the kitchen aid.

During that time, melt the chocolate slowly and correctly.

When it starts to make marks in the cream, add the chocolate and continue to whisk it fast a few minutes to get a solid cream.

Building the cake

Cover the borders of the tin with chocolate mousse and cut the clementines in cubes and add them, add a piece of biscuit and fill the remaining space with the mousse. To finish, recover the yule log tin with a piece of biscuit.

To take it out, warm up the side with a kitchen torch and slide the tin on the side.

A dark chocolate icing
  • 100 g dark chocolate
  • 50 ml vegetable milk
  • 10 ml vegetable oil

Put the chocolate, the milk and the vegetable oil in a bowl and melt it in a double boiler. Whisk it well until the chocolate is fully melted. The thinner you want it, the more vegetable milk you have to add.

Put the yule log on a grill and put the icing on it. Re-use what’s left over and start again until it’s completely covered.

You still need to wait a few more hours before you can eat it. It should remain in the fridge to cool down and to fix it correctly. It’s therefore better to prepare it the day before.

Bon appétit !

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