A flour less Chocolate & Chestnut log,this dark handsome secret of the festive season will definitely get your friends talking as it possesses a wow factor that attracts many , the way it looks is another .
If, like me , you adore chocolate, then you'll love this wicked treat, which is very easy and quick to make .Made without flour, this dessert is deliciously light and moist.
Chocolate Chestnut Log
Ingredients for the sponge base:
-
200gr
Dark Chocolate
-
5
Eggs
-
140gr
Caster Sugar
Method:
Pre-heat oven to 180oc.
1.
Melt
chocolate in a bain-marie (a bowl set over a saucepan of simmering water) and
set aside to cool.
2. Separate the eggs and using an electric whisk, beat the egg white to stiff peaks and set aside.
Next whisk the egg yolks with the caster sugar until thick and pale. Fold in the melted chocolate.
3. With a spatula, stir in 1/3 of the egg white quickly to loosen up the mixture and fold in the
other 2/3 gently.
4. Pour the mixture into a line baking tray and bake for 15 min until springy to the touch.
5. Cover immediately with a damp cloth to prevent the sponge from cracking until cool.
-
250 grms of
unsalted butter ( softened )
- 500 grms of
icing sugar ( double sifted )
- 2 Large tbsp
of good Cocoa powder
- 2 tbsp of
warm milk
- 1 tsp of
Cognac
- 1x tin of
unsweetened Chestnut purée
Method
Cream the
butter and add the sugar ¼ at a time, until it is smooth and fluffy. Stir in the warm milk and Cognac. Continue to beat until smooth. Fold in the Chestnut purée.
Chef tips :
Replace the
Cognac with lemon , lime or orange juice and add some very finely grated zest.Add 1 tsp of instant coffee to the warm milk for an espresso flavour.
To Assemble & decorate :
-
Edible
gold dust
- Chocolate leaves / Berries / glacé fruits
Slide out the sponge onto a work surface ,then spread out the Chestnut butter cream evenly over the sponge .
Starting from the edge closest to you , roll the sponge up and over away from you, while lifting the paper. Firm up the roulade by enclosing it with the paper and chill for 15 mins .
Place the
roulade on to a serving dish and spread over the remaining chestnut butter
cream with a palette knife .Dust with Cocoa powder. Run the tines of a fork along the log to create a
wood effect, or use a patterned scraper if you have one. Smooths the ends. Finish with a sprinkling of edible
gold dust / chocolate leaves and golden sugar
berries for a festive look .
Tagged: robert jacob-chocolate and chestnut log-baking-cakes-chocolate-Christmas-gluten free
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