Avocado and Chocolate Yule Log

Serving

1 log

Ingredients

For sponge cake:
4 eggs
100g flour
100g sugar
1 pinch of salt
1/2 tsp vanilla extract

For the cream filling:
2 avocados
30g pure cocoa powder
100g icing sugar
100g dark dessert chocolate (85% cocoa)
45g pouring cream

For toppings:
250g dark dessert chocolate (85% cocoa)
250ml whipping cream (35% G.M.)

Equipment

Baking tray
Baking paper

For the filling:

Melt the chocolate in the microwave or a bain-marie (water must not touch the bowl). Set aside.
Open the avocados, remove the stones then peel and slice.
Mash and mix in the cocoa powder, melted chocolate, sugar and cream until smooth. Leave it to cool for a few hours to set before using.

For the topping:

Heat the cream and pour it over the chopped chocolate in a bowl. Stir until you smooth. Leave it to cool for a few hours to set before using.

For the sponge cake:

Mix the eggs with sugar and vanilla extract and beat until white and double in volume.
Add the sifted flour and salt, mixing by slowly folding the mixture.
Spread the dough on a baking tray lined with baking paper.
Bake in the oven, preheated to 180 ºC with both upper and lower heat, for 8-10 minutes.
Cut the edges as straight as possible and sprinkle flour on top. Roll it up inside the baking paper, being careful not to break it. Leave to cool for a couple of minutes.