This traditional log is a delicious dessert for Christmas or for New Year’s Eve and it will please everyone! This chocolate version is decorated with raspberries, a most successful combination!
Prep Time: 30 minutes
Baking Time: 5-8 minutes at 390° F (200° C)
Rest Time: 4 hours
Difficulty: easy
For the roll biscuit
For the chocolate ganache
For the decor
1. Preheat the oven to 390° F (200° C).
2. In a medium bowl, mix the eggs, the yolks and the sugar until you get a smooth and light mousse.
3. Add delicately the flour with a spatula.
4. Whisk the egg whites with the sugar. Then, add them very delicately to the previous mixture with a spatula.
5. Spread the mixture on a baking tray.
6. Bake for about 5-8 minutes until the biscuit is golden.
7. Spread some sugar on your table and turn the biscuit upside down on the sugar, as soon as you retrieve it from the oven.
8. Retrieve the baking paper immediately and delicately. Roll the biscuit immediately and delicately as well.
9. Prepare the ganache: in a pan, melt the chocolate in a double boiler.
10. Boil half the cream and pour it over the melted chocolate in three times, stirring well with a spatula. This will create an emulsion.
11. Add the second half of the cream, this time cold, to the ganache, mixing well.
12. Put the ganache in the fridge for at least 4 hours, until overnight.
13. Mount the ganache (a few lashes with an electric mixer are enough). Unroll the cake and garnish with half the ganache.
14. Spread the raspberries (keep a few of them for the decor). Roll the biscuit again, delicately.
15. Cover the log with the rest of the ganache. Put the remaining raspberries.
Happy Holidays!
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