Ultra-Fluffy Japanese Biscuit Yule Log with Dark Chocolate & Passion Fruit

Steps

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1. 1
   Over very low heat, combine milk, butter, and unsweetened cocoa powder, stirring to blend smoothly.
   ▶ ≈0:13
2. 2
   Off the heat, add all the flour at once and stir until smooth. Return the dough to the heat briefly to dry it slightly until it forms a shiny ball.
   ▶ ≈0:25
3. 3
   Cool the dough slightly off the heat, then add one whole egg and two egg yolks, incorporating each until fully blended.
   ▶ ≈0:37
4. 4
   Whip the remaining two egg whites with sugar until stiff peaks form and the mixture is bright and glossy.
   ▶ ≈0:44
5. 5
   Gently fold the whipped egg whites into the chocolate dough using a spatula, working in stages to create a light, mousse-like batter.
   ▶ ≈1:10
6. 6
   Pour the batter into a 20 × 30 cm baking sheet lined with parchment paper, then gently tilt and shake the sheet to spread the mixture evenly to all corners.
   ▶ ≈1:36
7. 7
   Bake at 180°C for 10 to 12 minutes until cooked through and lightly golden.
   ▶ ≈1:50
8. 8
   While the biscuit bakes, chop the dark chocolate and place it in a large bowl. Add some of the cream and melt together in the microwave.
   ▶ ≈2:03
9. 9
   Whisk from the center outward to emulsify the chocolate and cream. Stir in the passion fruit pulp and seeds (you may strain out the seeds if preferred, but keeping them adds texture and flavor).
   ▶ ≈2:17
10. 10
    Refrigerate the ganache for 10 to 15 minutes until well-chilled and ready to whip.
    ▶ ≈2:31
11. 11
    Whip the chilled ganache with a whisk until it reaches a consistency similar to whipped cream.
    ▶ ≈2:48
12. 12
    Place the cooled Japanese biscuit on a work surface and spread a thin layer of the whipped ganache over the entire surface.
    ▶ ≈2:55
13. 13
    Sprinkle shredded coconut lightly over the ganache layer.
    ▶ ≈3:02
14. 14
    Gently roll the biscuit from one end, creating a log shape. Be careful not to crack the delicate cake.
    ▶ ≈3:09
15. 15
    Use the remaining ganache to fill any gaps along the seam, then spread ganache evenly over the entire exterior of the log.
    ▶ ≈3:16
16. 16
    Drizzle melted chocolate or praline sauce in a few decorative lines across the top for visual contrast.
    ▶ ≈3:29
17. 17
    Top the log with fresh passion fruit to showcase the interior and add a final festive touch. Chill if needed before serving.
    ▶ ≈3:41