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Picture from foodiebaker Image Credit: Jasline |
Merry
Christmas – Chocolate Log Cake
“You may end
up with extra butter cream for this recipe. Store the extra in the refrigerator
and use it to frost cupcakes!” Jasline
Ingredients:
Chocolate
Swiss Roll:
½ cup plain
flour
5 tablespoon
good-quality cocoa powder
4 eggs
½ cup
caster/granulated sugar
3 tablespoon
hot, melted butter
Peanut
Butter Frosting:
6 tablespoons
icing sugar
5 tablespoons
unsalted butter, at room temperature
5 tablespoons
smooth, creamy peanut butter, at room temperature
Chocolate
Meringue Butter cream:
½ cup dark
chocolate
½ cup egg
whites, room temperature
5 tablespoon
granulated sugar
½ cup unsalted
butter, diced and chilled
Preparation:
Chocolate
Swiss Roll:
Grease a 9×15
inch sheet pan (0.5 inch in height), and line the bottom and the sides with
parchment paper.
Preheat the
oven to 375°F.
Sift the
flour and cocoa powder together thrice. Set aside.
Place the
eggs in a metal pot.
Whisk in the
sugar until combined.
Set the pot
over gentle heat and whisk constantly, until the mixture is foamy and the
temperature
is warm, that of baby’s milk.
Remove from
heat and transfer the mixture into a mixing bowl.
Whip the
mixture with an electric mixer on high speed until the mixture is no longer
foaming and
the bubbles disappeared.
Whip until
the mixture has tripled in volume and is thick and rich.
Switch to the
lowest speed and whip for 1 minute, until the mixture leaves a trail for a
short
while, before merging with the mixture.
Sift the
flour mixture over the egg mixture in three parts, gently folding the flour
into the egg
mixture until thoroughly combined.
There shouldn't be any flour pockets visible and do not over-mix.
Pour a couple
tablespoonfuls of cake batter into the hot, melted butter and fold until the
butter
has been incorporated into the cake batter.
Pour the
mixture back into the cake batter and fold it in gently.
Transfer the
cake batter into the sheet pan.
Tilt the
sheet pan so the batter spreads out evenly and drop it several times on the
counter top
to burst the uneven air bubbles.
Bake in the
middle rack for 10 to 15 minutes until the cake springs back when touched
gently
and a skewer inserted into the center of the cake comes out dry.
While the
cake is baking, sprinkle a clean tea towel with granulated / caster sugar.
When the cake
is done, remove it from the oven and set it aside for 1 minute.
Turn the
sponge out onto the tea towel with sugar.
Roll up the
cake firmly from the shorter end and set it aside to cool completely.
Peanut
Butter Frosting:
In a medium
bowl, use an electric mixer and beat the icing sugar, butter and peanut butter
until
smooth and creamy.
Set it aside.
Chocolate
Meringue Butter cream
Place the
dark chocolate in a heatproof bowl.
Place the
heatproof bowl over a pan of simmering water, ensuring that the water do not
touch
the bottom of the heatproof bowl.
Stir the
chocolate occasionally until all the chocolate has melted.
Alternatively,
microwave the chocolate on medium-high, checking the chocolate every 30
seconds, until the chocolate looks shiny.
Stir the
chocolate until all has melted, heating it if needed.
Leave the
bowl of chocolate aside to cool to room temperature, stirring occasionally.
Place the egg
whites in a different heatproof bowl.
Place the
bowl over a pan of simmering water, again ensuring that the water do not touch
the
bottom of the bowl.
Use a whisk and whisk the egg whites, adding
the sugar in 3 batches.
Whisk the egg
whites + sugar mixture until the mixture is warm like baby’s milk and that all
the
sugar has dissolved.
Test it by
dipping your fingers into the egg whites and rubbing it against your fingers to
ensure
all sugar has dissolved.
Remove the
egg whites mixture from the heat.
Using an
electric beater now, beat the egg whites mixture on high speed until the egg
whites
had cooled down completely and the mixture is thick and glossy (stiff
peaks).
The egg
whites will not slide even when the bowl is overturned.
Beat in the
unsalted butter cube by cube.
The mixture
will become very watery and seems like the butter cream has failed.
But fret not!
After adding
all of the butter, the mixture will gradually come together and become a creamy
and smooth butter cream.
Add in the
cooled, melted chocolate (hot, melted chocolate may end up cooking the eggs, so
make sure it’s completely cooled!).
Beat with the
electric mixer on low speed until fully incorporated.
Assembly:
Unroll the
cooled Swiss roll.
Spread an
even layer of Peanut Butter cream on the Swiss roll and roll it up to form a
log.
Cut out a
short section of the Swiss roll at a diagonal to from the branch.
Spread some
Chocolate Meringue Butter cream on one end of the branch and join it to the
remaining section of the Swiss roll.
Spread a thin
layer of Chocolate Meringue Butter cream all over the log cake.
Refrigerate
it for 10 minutes.
Spread an
even layer of the remaining Chocolate Meringue Butter cream all over the log
cake.
Refrigerate
for 30 minutes.
Using a fork,
draw lines all over the log cake and use a skewer to draw a spiral on the ends
of
the log cake.
Decorate with
Christmas decorations.
Refrigerate
until ready to serve.
Enjoy this
recipe and many more when visiting foodiebaker
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