Chocolate orange christmas log

I was not thinking of baking a log this year. But in the end, by making orangettes, I found myself with a delicious orange flavoured syrup and that inspired me! I have therefore concocted a chocolate orange log relatively simple to do and not too heavy!

Chocolate orange christmas log


For orange syrup and candied oranges

4 untreated oranges (preferably organic)

200g sugar

750ml water

For the biscuit

4 eggs

100g sugar

30g unsweetened cocoa powder

75g flour

1 pinch of salt

The juice of 4 oranges (used for the candied oranges)

For the chocolate mousse

3 eggs

6 bars of dark chocolate

1 pinch of fleur de sel

For syrup and candied oranges (to be made the day before)

Wash the oranges. With the help of a thrifty, remove the skin of each. To have the least bitterness possible, only the colored part must be kept. Detail sticks in the skin (it does not matter if it is not very regular).

Blanch the sticks three times. First, dip them in cold water, then boil 1 to 2 minutes. Finish by placing them in cold water again. Repeat the process twice more.

Mix the water and sugar in a saucepan and bring to a boil for 10 minutes. Put the sticks in the pan and simmer on low heat for 30 to 45 minutes. It’s ready when the sticks become translucent.

Drain and let the sticks dry on a rack for a day.

For this recipe, you will not need to use all the candied oranges. You can make orangettes and soaking the bark in melted chocolate.

For chocolate mousse

Find the original recipe here

Melt the chocolate in a bain-marie. Separate the white from the egg yolks. Beat the egg whites with a pinch of salt. They must be firm.

Once the chocolate is melted, remove it from the heat. Mix the chocolate with the beaten yolks. Gently add the whites to the chocolate mixture. Do it very gradually and take your time to integrate the whites.

Once the whites have been completely added, pour the chocolate mousse into a bowl. Add the fleur de sel and reserve in the fridge.

For the biscuit

Preheat the oven to 180°C. Separate the whites from the yolks. Beat the egg whites with the salt. In a bowl, mix the sugar with the yolks. Add cocoa and sifted flour. Stir in the whites and mix gently with the dough. Pour the dough on a flat trail covered with parchment paper. Bake for about 8 minutes. Unmold the biscuit on a damp cloth, remember to remove the parchment paper. Roll it in the damp cloth. Let rest.

Making the log

Unroll the biscuit and place it on a large plate to build it. “Punch” the biscuit with the orange syrup mixed with the juice of the four oranges. The biscuit must become soft.

Spread the biscuit with the chocolate mousse (keep about half to cover the cake) and sprinkle with some candied oranges. Gently roll the biscuit as tight as possible.

Cut both ends to equalize the log. Then stick them on top with a little chocolate mousse.

Cover the whole cake with the chocolate mousse. Using a fork, scratch the mousse to give the illusion of a log. Decorate with some candied orange peel and coconut.

Keep cool so that the log hardens and enjoy!

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