This Chocolate log - is an absolute holiday indulgence! It's elegant, sumptuous and brutally chocolate. Yes, it's not as succulent as could be, but, on the other hand, ideal with a cup of fragrant coffee. Actually, you can get it moister and more fragrant, drizzling with some alcohol (is cognac or whisky) the biscuit. Well, could ypu imagine, how gorgeous this dessert is?
Ingredients:
4 eggs (separated);
100 gr. brown sugar;
70 gr. all-purpose flour;
25 gr. cocoa powder;
1 tbsp cornstrach;
1 tsp baking powder;
1 tsp ground cinnamon
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Powdered sugar
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250 gr. dark chocolate (75%);
150 ml. heavy cream;
50-70 gr. powdered sugar;
50 gr. butter;
5 tpsp cocao powder
1. Preheat an oven to 180C. Line a baking tray (~30x20sm) with greaseproof paper.
2. Beat the egg yolks with half the sugar until foamy. Mix in 30 ml. lukewarm water.
3. Whisk the egg whites until they form stiff peaks and gradually add the remaining sugar. Keep on whisking until the mixture is smooth and glossy.
4. Mix the egg yolk mixture with white egg mixture. Sift in the flour, cocoa, cinnamon, corn flour and baking powder. Mix well.
5. Spread the mixture onto the baking tray and bake for 10-12 minutes. Meanwhile, lay out a clean tea towel and sift over a fine layer of powdered sugar. Turn the hot cake out on it and carefully roll it up with the towel. Leave it to cool completely.
6. For the filling, melt the chocolate on the low heat. Set aside and stir in cream and butter, mingle. Add the powdered sugar and cocao powder and whisk with a mixer until smooth and glossy.
7. Carefully unroll the sponge. Generously spread the filling (2/3 of the amount).
8. Roll the cake again. Cover with the remaining frosting. 9. Chill the log for 2-3 hours. Dust with icing sugar before serving.
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