Log Double Chocolate and caramel sauce

For the biscuit:

* 3 eggs
* 120 g caster sugar
* 30 g flour
* 45 g cornflour
* 25 g cocoa powder
* 40 g butter, melted
* Salt

For the filling:

* 200 g dark chocolate
* 200 grams of milk chocolate
* 100 g of chocolate with cocoa beans
* 75 g of praline
* 40 cl cream
* 50 g butter
* A pinch of cinnamon

Sauce:

* 120 g sugar
* 10cl cream
* 60 g butter salt from Noirmoutier
* 100 g dark chocolate or milk

Syrup:

* 15 cl cane syrup
* 10 cl rum

Preparation

Combine flour, cornstarch, salt and cocoa. Separate the whites and yolks. Beat the egg whites. Mix the yolks and beat, adding powdered sugar until the mixture whitens. Add the flour and cocoa mixture, then gently fold the egg whites.

Cover a baking sheet with parchment paper and butter. Spread the dough over and cook for 15 minutes in an oven preheated th. 6 (180 ° C). Upon exiting the oven, turn the dough onto a clean cloth wet and peel off parchment paper.

For the cream, boil the cream. Cut each chocolate squares in 2 separate bowls and pour the hot cream in equal parts in each of the bowls. Whisk and add 25 g of butter and a pinch each of cinnamon in chocolate milk.

Combine syrup and rum. Chop chcolat cocoa bean. Line a loaf pan with plastic wrap. Cut the biscuit into 4 pieces the size of the mold. Place a slice in the bottom, syrup, pour a layer of milk chocolate mixture, sprinkle with praline, add a layer of chocolate mixture, sprinkle with chopped chocolate. Ask a new slice of biscuit and reiterating the same layers. Finish with a slice of cake. Fold the plastic wrap on top and refrigerate 24 hours

For the sauce, make a caramel with sugar and 4 tablespoons of water. Off the heat, add cream, butter and chocolate. Smooth the mixture.

Just before serving, pour the Yule log with sauce and garnish with an exotic fruit for example!