Scrumptious Chocolate and Avocado Yule Log

 As the holiday season approaches, we invite you to explore a culinary experience that goes beyond traditional recipes –  by incorporating avocados into your Christmas cooking, you can transform your holiday menu into a flavourful yet nutritious delight.

Ingredients

For sponge cake:

4 eggs

100 g flour

100 g sugar

1 pinch of salt

1/2 Tsp vanilla extract

For the cream filling:

2 avocados

30 g pure cocoa powder

100 g icing sugar

100 g dark dessert chocolate (85% cocoa)

45 g pouring cream

For toppings:

250 g dark dessert chocolate (85% cocoa)

250 ml whipping cream (35% G.M.)

Equipment

Baking tray

Baking paper

Method

For the filling:

1. Melt the chocolate in the microwave or a bain-marie (water must not touch the bowl). Set aside.
2. Open the avocados, remove the stones, peel and slice.
3. 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:

1. 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:

1. Mix the eggs with sugar and vanilla extract and beat until white and double in volume.
2. Add the sifted flour and salt, mixing by slowly folding the mixture.
3. Spread the dough on a baking tray lined with baking paper.
4. Bake in the oven, preheated to 180 ºC with upper and lower heat, for 8-10 minutes.
5. 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.

Assembling the log

1. Unroll the sponge cake and fill the inside with the chocolate and avocado cream. Roll it up again.
2. Spread the chocolate coating on top of the log, drawing stripes with a skewer to make a wood effect.
3. Store in the fridge until serving time, decorate to taste and sprinkle icing sugar on top.