Yule log without flour

Whisk 180 grams of yolks and 100 grams of sugar. Then separately whisk 300 grams of egg whites. The yolks should be whisked first; if the whites are whisked first, they will settle. Simultaneously, place 150 grams of dark chocolate in a water bath — it should contain at least 64% cocoa; in this case, we have a 75% one. First bring the water to a boil, then place a bowl with chocolate on top of the pot and wait until the chocolate completely melts.

Gently fold the whipped egg whites into the previously beaten yolks with sugar, using an up-and-down motion.

Add melted chocolate to the mixture. Stir until everything is uniform. The biscuit dough is ready.

Line two baking trays with parchment paper. To prevent the parchment from moving, you can secure it at the corners with a small amount of dough. Divide the dough into two parts, place it on the tray, and flatten it out. The mixture is very delicate; it should be smoothed with minimal movements to avoid losing volume. Place the trays in an oven preheated to 170 degrees for 10-15 minutes. Allow the baked layers to cool.

While the biscuit is baking and cooling, prepare the chocolate cream. Whip the mascarpone until smooth. At the same time, melt 200 grams of dark chocolate in a water bath - it should contain at least 64% cocoa. Add 10% and 33% cream to the mascarpone. I use creams of different fat content to achieve a more elastic consistency of the cream. When the mixture is uniform, add the melted chocolate and mix again. Instead of regular cream, plant-based alternatives can be used.

Prepare tangerine jelly. You need 250 grams of tangerine puree: peel the tangerines, blend them, and strain through a fine sieve. Bring the puree to a boil.

Soak the gelatin in cold water. Remove the puree from heat. Squeeze out the moisture from the gelatin and add it to the puree. Also add canned mandarins (without syrup) to the puree. Let the mixture cool and place it in the refrigerator.

While the jelly sets, prepare the decor. Combine 100 grams of dark chocolate (with at least 64% cocoa) and 30 grams of cocoa butter, melt in a water bath. Then pour into a bowl and let cool to working temperature, about 37 degrees.

Combine 100 grams of white chocolate and 30 grams of cocoa butter, place in a water bath, and melt. Pour into a bowl and let it cool.

Pour white chocolate onto a piece of food plastic and smooth it out. Do the same with dark chocolate. Wait until the chocolate becomes matte. Roll it together with the film into relatively narrow tubes and secure them with tape. Place in the refrigerator until fully set.

Transfer the cream to a pastry bag. In another bag, transfer the mandarin jelly after mixing it.

Carefully separate the sponge from the parchment. Transfer it to another piece of parchment. It's okay if the sponge breaks a little; it will hold together with the cream. Cut the tip of the piping bag and apply about 45% of the cream on the sponge. Smooth out the cream. On top of it, pipe half of the jelly from the piping bag.

Carefully roll the biscuit with cream and jelly into a roll, holding the edges of the parchment. Press with your hands to remove excess air from the roll. Do the same with the second biscuit. There should still be some chocolate cream left in the bag.

Take the chocolate out of the fridge. Break it into uneven but beautiful curved pieces. Cut the log diagonally on the sides to get rid of uneven edges. Spread the remaining chocolate cream over the logs randomly. Stick pieces of white and dark chocolate on it as if it's bark. Dust with powdered sugar on top.