Chrismas log recipe

Preparation time: 30 min
Cooking time: 7 min
Waiting: 2 h
Servings: 12

Cake 180 ml (3 / 4 cup) all-purpose flour
2.5 ml (1 / 2 tsp) baking powder
28 g (1 oz) semisweet chocolate, chopped
60 ml (1 / 4 cup) unsalted butter
60 ml (1 / 4 cup) cocoa
4 eggs
180 ml (3 / 4 cup) brown sugar
60 ml (1 / 4 cup) strong coffee, sweetened
Mascarpone cheese filling 250 ml (1 cup) mascarpone cheese
125 ml (1 / 2 cup) icing sugar
5 ml (1 tsp) vanilla extract
125 ml (1 / 2 cup) cream 35%
Icing sugar



Preparation1. Place rack in center of oven. Preheat oven to 200 ° C (400 ° F). Line a baking tray of 43 x 30 cm (17 X 12 inches) with parchment paper in the protruding slightly on both sides. Grease and flour the côtés.Gâteau
1. In a bowl, mix the flour and baking powder. Réserver.2. In a small saucepan, slowly melt the chocolate, butter and cocoa. Whisk until the mixture is homogeneous. Réserver.3. In another bowl, whisk eggs and sugar with electric mixer until the mixture whitens and triple in volume, about 5 minutes. At low speed, add dry ingredients. Using a spatula, gently fold the mixture chocolat.4. Spread the paste on the plate. Bake 6 to 7 minutes or until a toothpick inserted in center comes out propre.5. Upon exiting the oven, invert cake onto a clean cloth. Remove paper and brush the cake with coffee. Roll the cake while still warm with the clothes from the shorter side. Cool complètement.Garniture mascarpone cheese
1. Meanwhile, in bowl, beat cream cheese, sugar and vanilla with electric mixer 1 minute. Stir in the cream, whisking until the thread peaks fermes.2. Unroll cake and spread with filling. Nouveau.3 rolling. Just before serving, sprinkle with powdered sugar. If desired, decorate the mushroom-shaped meringues

hello everyone today i decided to share a chrismas log recipe that i eat almost every year during chrismas time with everyone well enjoy the recipe

Thank you for posting this great recipe Pierre, this year we followed this recipe by mary berry my niece's and nephew loved it!

Prep time: 30 min
Cook time: 15 min, , including melting chocolate
Serves: 10-12

Ingredients

* 4 large eggs
* 100 g caster sugar
* 65 g self-raising flour
* 40 g cocoa powder

For the chocolate icing and topping:

* 275 g dark chocolate, broken into small pieces
* 450 ml double cream
* 4 tbsp apricot jam
* icing sugar, for dusting
* holly and red berries, to garnish

Method
1. Preheat the oven to 200°C/gas 6. Grease and line a 33 x 23cm Swiss roll tin with baking parchment, securing the corner with metal paperclips.

2. For the sponge, place the eggs and sugar together in a large bowl. Using an electric hand whisk, beat the mixture until it is pale, light and frothy.

3. Sieve the flour and cocoa powder into the bowl and carefully fold in to the egg mixture, using a metal spoon and taking care not to beat any of the air out of the mixture.

4. Pour in to the lined tin and spread out into the corners. Bake in the middle of the oven for about 8-10 minutes until pale golden and the sides are shrinking away from the edge of the tin.

5. Place a piece of baking parchment bigger than the Swiss roll on the work surface. Invert the cake on to the paper and remove (and count!) the paperclips and peel away the baking parchment.

6. Trim the edges of the cake with a sharp knife and make a score mark 2.5cm in along the longer edge. Roll up (from the longer edge) using the paper, rolling it up with the paper inside. Set aside to cool.

7. While the cake is cooling, make the icing. Melt the chocolate and 300ml of the cream in a bowl over a pan of simmering water. Refrigerate until cool and thickened. Whip the remaining cream.

8. Uncurl the cold Swiss roll and remove the paper. Spread a third of the icing over the surface then spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from one end, on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end to the side of the large cake to make a branch. Cover the surface of the cake with the melted apricot jam.

9. Put the remaining chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree. Cover each end with icing or, if you wish to see the cream, leave un-iced.

10. Dust with icing sugar and garnish with fresh holly and red berries.

Great Recepie bdh my bfff thank you for sharing this recepie as well

Thank you both for sharing these recipes they sound yummy!