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8/12/13

Chocolate, coffee and dulce de leche yule log



Receta en español aquí

Another classic Christmas recipe: the yule log (Tronco de Navidad in my language, Spanish).

 Ingredients (8 people)

Chocolate sponge

4 large eggs
120 g sugar
80 g plain flour
40 g of cocoa powder, without sugar


Cream filling

250 g  cream cheese 
200 ml double cream
60 g icing sugar
1 teaspoon of vanilla extract

Chocolate and dulce de leche frosting

140 g dulce de leche
80 g chocolate 70% cocoa
1 dash of Baileys coffee or other coffee liqueur you like.
50 ml of decaffeinated coffee (50 ml of water and a tablespoon of Nescafe)

To decorate
Icing sugar for dusting
Cherries in syrup


Directions

Sponge cake

Preheat oven to 180 º C (350 º F). Line a baking tray with baking paper.

In a large bowl whisk the eggs and sugar using an electric hand whisk until the mixture is pale in color, and double in volume, it takes a few minutes so be patient.

Sift the flour and cocoa powder into the bowl and mix using a spatula, until all the cocoa and flour are incorporated into the egg mixture. Be careful not to beat the air out of the mixture.

Pour the mixture into the lined tray and spread evenly. Bake at 180 ºC (350 ºF) in the middle of the preheated oven for 8–10 minutes, or until is firm to the touch.

Remove from the oven and invert the cake onto a damp kitchen cloth. Roll up the sponge cake with the paper inside and let it cool completely.


Filling cream

Whip the cream until forms soft peaks
In another bowl whisk the cream cheese with the icing sugar and a teaspoon of vanilla extract.
Add the whipped cream to the cheese mixture and mix until combine.


Frosting


Chop the chocolate and melt in the microwave oven, go for short blocks of microwaving (20-30 seconds interval) so that you can check the progress and the chocolate will not be burnt, stir with a spoon everytime to check out if the chocolate has melted.
Once almost melted add the dulce de leche and give it some more seconds in the microwave.
Stir with a spoon,  add the liqueur and the coffee (or milk) and let it cool.

Assembly


Gently unroll your sponge cake from the kitchen cloth.  Spread the cream filling and some of the chocolate and dulce de leche frosting.
Re-roll the sponge and place it on the serving dish.
Place baking paper all around and cover the yule log with the chocolate frosting.
Let stand a few minutes, so the chocolate  curdles,  and run a fork through to mimic the look of tree bark.

Remove the baking paper and before serving spread over a little of icing sugar to simulate snow and decorate at your taste. And enjoy!




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