VANILLA, BROWNIE CHRISTMAS LOG CAKE

Make your brownie ahead, you need a 6cm by 23cm (2,3 inches by 9 inches) brownie for the bottom, but if you don’t have such a small mold, you can do like me and make your brownie in your regular mold cute the right brownie rectangle for the log cake and keep the rest as a snack, Brownie is always a good afternoon snack!

Vanilla Cream:

1. Mix together you plant-based milk, silken tofu and agar-agar in a high-speed blender

2. Pour it in a heavy-bottomed saucepan

3. Add your sugar and scraped vanilla bean

4. Put it on the heat and bring to a boil for 1 minute without stopping stirring with a whisk.

5. Take it out of the heat, and let is rest for about 1 minutes add the vegan butter and whisk until you get a smooth emulsion. (You could also do this step using an immersion blender)

6. Pour it on cling film, and roll it in a sausage like shape, it should be around 23cm long (or 9 inches).

7. Leave it in the freezer for a few hours

Crunchy pecans cornflakes:

1. Put the pecans to a food processor and blitz to your desired consistency – I like a little bit of crunch but it’s up to you whether to go smooth or chunky.

2. Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water (bain-marie), stirring occasionally.

3. Once smooth, add the icing sugar, and the salt, then add the dark chocolate.

4. Once it’s all well incorporated gently add the cornflakes.

5. Pour it on the cut brownie and let it rest in the freezer for a few hours

Chocolate mousse:

1. Pour your plant-based milk in a heavy-bottomed saucepan and bring it to a boil.

2. Pour the out on top of the vegan dark chocolate and whisk until you get a smooth ganache.

3. Whip the whipped cream until it’s light and fluffy.

4. Gently add the cream in the chocolate ganache until it’s nicely incorporated, but make sure not to do it for too long or to roughly or you could make it fallback.

Assembling the log:

1. Pip the chocolate mousse in you Yule log cake mold, and tap in a little to make sure it went in all of the cracks.

2. Put the vanilla cream in the chocolate mousse and cover it

3. Then add the brownie in the reverse bottom.

4. Leave it in the freezer overnight.

Chocolate ganache:

1. The next day, melt together the vegan dark chocolate and plant-based milk.

2. Mix it until you get a smooth emulsion then pour it in a piping bag.

3. Take your log out of the freezer and take it out of his mold

4. Cover it in cacao powder (you might need to let it unfroze for maybe 5 minutes to make sur the cacao powder stick to it)

5. Pip some ganache on top, and add a few pecans.

6. It will need around 3 Hours to fully unfroze so make sur to do that a few hours before your dinner, you don’t want to serve a frozen Yule log cake.

ENJOY!!!