Dark Chocolate Brûlée Log (Print Version)

# Ingredients:

01 - 50g of 70% dark chocolate (Saint-Domingue).
02 - 1 rhodoid strip.
03 - 2 egg yolks.
04 - 100ml of heavy cream.
05 - 1 vanilla pod.
06 - 100ml of mascarpone cheese.
07 - 30g of granulated sugar.
08 - 6 eggs.
09 - 6 teaspoons of granulated sugar.
10 - 150g of 70% dark chocolate (Saint-Domingue).
11 - 2 eggs (for the sponge).
12 - 55g of sugar (20g + 35g split).
13 - 65g of flour.
14 - 1 teaspoon of baking powder.
15 - 30g of dark chocolate for assembling.
16 - Tiny meringue mushrooms for garnish.
17 - 50g of dark chocolate for decorating.

# Instructions:

01 - Whisk the yolks with sugar. Mix in mascarpone, cream, and vanilla. Bake at 160°C for 45 minutes. Chill overnight in the fridge.
02 - Beat the yolks with sugar, whip the whites. Fold in sifted flour and baking powder. Pipe and bake for 15 minutes at 180°C.
03 - Melt the chocolate, draw designs on rhodoid and let it set. Fit shaped designs in the mold.
04 - Melt the chocolate and blend it into sugared yolks. Gently fold in whipped egg whites.
05 - Pour melted chocolate in layers, alternate with mousse and custard. End with the sponge base. Chill all for 12 hours.
06 - Create chocolate trees, use meringue mushrooms, and finish with decorative pieces.

# Notes:

01 - This dessert needs to be prepped across two days.
02 - Proper chocolate tempering is key to perfect decorations.

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