/ Recipe Chocolate Christmas log

Recipe Chocolate Christmas log

  • Egg divided - 5 pieces
  • Sugar - 1 glass
  • Flour - 1/2 cup
  • Cocoa for baking - 2/3 Cups
  • Salt - 1/4 teaspoons
  • Tartar - 1/2 Teaspoon
  • Cream - 1 glass
  • Powdered sugar - 2 1/2 Cups
  • Granulated instant coffee - 3/2 Teaspoons
  • Softened butter - 1/3 Cups
  • Vanilla extract - 3/2 teaspoons
  • Coffee - 1 st. a spoon
  • Milk - 2 items. Spoons

Cover the form with parchment paper, grease. Place egg whites in a small bowl, let them stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks at high speed until light and fluffy. Gradually add 1/2 cup of sugar, beat to a thick mass of lemon color. Combine the flour, cocoa and salt, gradually add to the yolks to mix well. Beat egg whites at medium speed until froth. Add the tartar; Beat to a soft foam. Gradually add the remaining sugar, whisking at high speed. A quarter to mix with the chocolate mass. Add the remaining proteins. Dough evenly distributed in a prepared form. Bake at a temperature of 350 degrees Fahrenheit 12-15 minutes. Chill for 5 minutes; Put on a white towel, sprinkled with powdered sugar. Remove parchment paper. Screw in the towel. Cool down. In a bowl, whip the cream until it starts to thicken. Add sugar and granulated coffee. Beat to a thick foam, cool. Unfold the chilled cake; Lubricate, leaving 1/2 inches at the edges. Wrap it again. Put on the dish; Cool. In a bowl, whip the ingredients for the glaze until a homogeneous mass is obtained. Pour the cake. Use a fork to make lines that are similar to tree bark.

Servings: 12

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