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TRONCO DE NAVIDAD DE CHOCOLATE, CAFÉ Y DULCE DE LECHE

The long-awaited time to get together with family, friends... Do you want to surprise them with a Christmas classic?

There are countless recipes for the Bûche de Nöel (Christmas log), but we have selected this one from "Currycholate" which is delicious.

Yule log (Bûche de Nöel)

Ingredients (8 persons)

Sponge cake sheet:

4 L eggs

120 g sugar

80 g flour

40 g cocoa powder, sugar free

If the sponge cake is to be white, add 120 g flour and no cocoa.

Filling cream (cheese frosting, also ideal for topping):

250 g cream cheese, at room temperature to make it easier to work with.

200 ml pastry cream, at least 35% fat, well chilled

60 g icing sugar

1 teaspoon vanilla extract

Chocolate and dulce de leche topping

140 g dulce de leche

80 g dark chocolate 70% cocoa

1 dash of Baileys coffee or other coffee liqueur of your choice.

50 ml coffee

Decoration:

Icing sugar for sprinkling

Sour cherries in syrup

Preparation:

Sponge cake sheet:

Preheat the oven to 180 ºC and line a baking tray with baking paper. I used a 40×28 cm baking tray, leaving a 22 cm wide and one finger thick sponge cake layer. If you use a larger tray, the cake layer will be a little thinner.  Set aside.

Beat the eggs with the sugar with an electric mixer until they whiten and double in volume, it will take a few minutes so be patient.

Add the sifted flour and cocoa and mix with a spatula gently with encircling movements to avoid air escaping from the mixture, until the cocoa and flour are well integrated into the egg mixture.

Pour the cake batter into the pan and spread it evenly towards the corners.

Bake in the middle of the preheated oven for about eight to ten minutes at 180ºC or until firm to the touch, but be careful not to overdo it because it will be overdone and then you will find it difficult to roll it up without it splitting.

Once done, take the tray out of the oven immediately, place it on a slightly damp cloth, roll it up and leave it to cool completely, so it will have the shape we need.

A few hours later, when it is well cooled, unroll it and carefully remove the baking paper. Set aside until you are ready to fill it.

Filling cream:

First whip the cream because I suppose you will only have a whisk whisk and it is important that they are cold to whip the cream, I usually put them in the freezer for a while and the bowl in the fridge.

In the chilled bowl, whip the cream, also very cold, until it forms peaks and is firm.

Rinse the beaters and in another bowl beat the cheese with the icing sugar and a teaspoon of vanilla extract.

Add the whipped cream to the cheese bowl with gentle, encircling motions until it is completely mixed with the whipped cheese and forms a smooth cream.

Chocolate and dulce de leche topping:

Chop the chocolate and put it in a glass bowl, put it in the microwave at medium power in batches of 20-30 seconds until it is almost melted, never more than 30 seconds or it will burn and not taste good. Stir with a spoon to see how melted it is.

Once it is almost melted add the dulce de leche and give it a few more seconds in the microwave.

Stir well with a spoon to mix, add the liqueur and the coffee (or milk) and leave to cool.

DO it:

Cover the sponge sheet with the cream cheese and spread some of the chocolate and dulce de leche couverture on top.

Roll up the log carefully, if the sponge cake sheet breaks, try to make sure that the two edges of the break are glued together, then cover the crack on the outside with the icing and nothing will be visible.

Christmas log with chocolate, coffee and dulce de leche - Assembly

Place the log in a baking dish with the top of the log facing downwards and surround it with baking paper or kitchen paper to avoid filling the whole dish with the chocolate coating while decorating it.

Cover the whole log with the remaining chocolate coating with the help of a silicone spatula, taking care to cover the sides and the bottom of the log, which is the part you can see the least from above but which will be visible when you remove the paper.

Leave to stand for a few minutes so that the chocolate coating sets and then with a fork proceed to make the drawing that simulates the bark of a tree.

Remove the papers carefully so as not to dirty the fountain and keep the log in the fridge until serving time.

Before serving, sprinkle a little icing sugar over the top with a sieve to simulate snow and decorate it with some candied cherries or whatever you can think of, I leave that to your imagination.

 

Do you dare to make it and share your photos? #MarbansChirstmas #MarabansLovers

 

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