• file:6681_christmas-log.jpg

Pastry chef Marc Frissard moved to Australia 10 years ago. In 2010, he opened his own French patisserie called Gateaux by MF in Melbourne. In his bakery, which is also a little French cafe, you can enjoy delicious French cakes and pastries. Today, Marc Frissard shares how to make the Christmas log.

Serves
10

Preparation

20min

Cooking

40min

Skill level

Mid
By
Average: 4.4 (7 votes)
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Ingredients

Gluten-free chocolate sponge

  • 250 g egg whites
  • 50 g caster sugar
  • 130 g dark cooking chocolate
  • 30 g unsalted butter
  • 30 g egg yolks

Chocolate mousse

  • 200 g egg yolks
  • 70 g water
  • 100 g caster sugar
  • 345 g dark chocolate (64% minimum cocoa content)
  • 80 g milk chocolate
  • 490 g cream

 

  • 250 g frozen or fresh raspberries

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

You'll need a Christmas log mould for this recipe.

Freezing time 4 hours

To prepare the gluten-free chocolate sponge, preheat oven to 170°C.

In a bowl, make a meringue by beating the egg whites with ⅓ of the sugar until fluffy. Gradually add the remaining sugar, beating constantly, to form a peak.

Melt the chocolate and butter over a double boiler (bain-marie).

Add the egg yolks to the chocolate mixture. Gently fold in the meringue.

Spread mixture onto a baking sheet lined with greaseproof paper. Bake in preheated oven for 13 minutes.

Remove from oven and transfer to a wire rack to prevent from drying. Cut the sponge into 2 strips lengthways (to fit the inside and the base of the log mould).
 
To prepare the chocolate mousse, place the sugar and water in a saucepan over high heat. Bring to the boil until a syrup forms. Remove from heat and set aside to cool.

Melt the chocolate over a double boiler (bain-marie).

In a bowl, whip the cream until soft peaks form. Set aside.

Over a double boiler, pour the warm sugar syrup over the egg yolks, whisking constantly, for 4 minutes. Using a hand mixer, whisk the mixture until it has cooled completely (it should be pale in colour and very light and fluffy).

Add one-third of the whipped cream to the chocolate, whisking vigorously, until just combined.

Using a whisk, gently fold in the sugar syrup mixture and the remaining cream.

 

Assembling layers
Line a Christmas log mould with greaseproof paper or cling wrap.

Pour one-third of the chocolate mousse into the mould.

Place the narrower strip of gluten-free chocolate sponge on top of the mousse. Pour in a further one-third of chocolate mousse. Spread the raspberries on the mousse. Pour in the remaining mousse. Top with the larger strip of gluten-free chocolate sponge.

Place the Christmas log in the freezer for at least 4 hours. Turn out the log from the mould and decorate before serving.