A Yule log is a traditional dessert served near Christmas, especially in Belgium, France, Switzerland, Canada, Lebanon and several former French colonies, as well as the United Kingdom and Spain. This cake is a rich, decadent, and utterly delicious treat for Christmas. The Yule Log was originally an entire tree, that was carefully chosen and brought into the house with great ceremony. The largest end of the log would be placed into the fire hearth while the rest of the tree stuck out into the room! The log would be lit from the remains of the previous year's log which had been carefully stored away and slowly fed into the fire through the twelve days of Christmas.
Ingredients
Flour - 1/4 cup
Corn flour - 2 tbsp
Salt - as needed
Cocoa powder - 2 tbsp
Sugar - 1/2 cup
Eggs - 3
Vanilla extract - 1 tsp
Cinnamon - 1/4 tsp
Nutmeg - 1/4 tsp
Whip Cream - as need to cover for ganache and frosting
Dark Chocolate
Butter and Flour - to grease the pan
Method
1. Sieve and whisk together flour, corn flour, salt and cocoa powder.
2. Mix together with beater sugar and eggs until its thick and fluffy. (remember to take eggs at room temperature.)
3. Mix the whisked dry ingredients to egg mixture through cut and fold process. (Do not use the beater.)
4. Grease the baking try with flour and butter and pour the cake batter. Preheat the oven at 400 for 10 minutes. Bake first at 200 for 6 minutes and check the bake surface and bake for 230 for another 2 minutes.
5. When you touch the cake, it should feel like sponge. Sprinkle powdered sugar on both sides of the cake.
6. Roll the cake using a tea towel. Spread the buttercream frosting inside the cake sponge after it cools off.
7. Roll the cake in a plastic wrap and set it in fridge.
8. After 2 hours spread the chocolate ganache over the cake. Cut out the branch with a slanting cut and attach it with chocolate ganache.
9. Run a fork over the ganache to depict the bark marks. You can mildly dust it with some cocoa powder and powdered sugar to add to its originality.
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