Creamy Concoction

Chocolate cake and ginger

noreply@blogger.com (Superfitss) — Fri, 08 Apr 2011 23:30:00 +0000

Ingredients

Cooking time: 40 minutes

Chopped dark chocolate: 150 gr
Butter: 150 grams
eggs: 3
Almonds: 50 g.
Flour: 120 grams
Cocoa powder: 1 tablespoon
Candied ginger in syrup, chopped: 3 Songs
Candied ginger syrup: 2 tbsp. soup

1 cake tin greased and lined 22 cm

Topping
Chopped dark chocolate: 40 gr
Butter: 15 grams
Candied ginger in syrup, chopped: 1 piece to decorate
Candied ginger syrup: 1 tbsp. soup

Melt chocolate in double boiler over low heat.
Stir gently, remove from heat when it is melted and cool.

In a bowl work the butter with a spoon and mix in the brown sugar gradually.

Whisk the mixture up to what it is foamy.

Add the yolks one by one, beating well after each addition.
Stir in cooled chocolate.
Add the almonds, flour and cocoa sifted, then the chocolate and ginger.

Mix together using a metal spoon.

Beat the egg whites until stiff, then add them to the mixture in 3 additions.

Transfer the batter into prepared pan and smooth the surface.

Bake in preheated oven at 190 degrees (gas mark 6) for 40 minutes or so.

Wait 5 minutes before turning out onto a rack.
Cool completely.

For the topping:

Melt chocolate in double boiler with butter and syrup.
Stir to make a smooth sauce.
Drizzle top of cake.
Once the topping is almost set, decorate the minced ginger diced or grated.

This cake will keep for a week in an airtight container, it is better after a few days.

Crispy Chocolate Lace

noreply@blogger.com (Superfitss) — Sat, 02 Apr 2011 00:32:00 +0000

* Duration: 30 minutes
* Difficulty: Easy

Ingredients for Crispy Chocolate Lace:

* 50 g sugar
* 50 g brown sugar
* (Brown sugar)
* 50 g soft butter
* 15 g unsweetened cocoa powder
* 45 g sifted flour
* 50 g orange juice
* 20 g blanched orange zest

Technical stages for Crispy Chocolate Lace:

* Mix ingredients in order listed, spread on plate using a brush into disks of about 8 cm in diameter.
* Bake at 200 ° C until staining.

Lemon-chocolate puff

noreply@blogger.com (Superfitss) — Fri, 01 Apr 2011 04:33:00 +0000

* To: 8 people
* Duration: 30 minutes
* Difficulty: Medium

Ingredients for Chocolate-Lemon Pastry:

* 1 sheet gelatin
* 500 g cream lemon
* 500 g cream
* Black cover
* Strawberry coulis
* Poached lemon zest
* Fresh fruit

Technical stages for pastry-chocolate lemon:

* Soak the gelatin in cold water. Drain it and incorporate it into the hot lemon cream. Stir and let cool to room temperature.
* Whip the cream cold cream. Add it to the cold cream lemon.
* Melt and temper the dark chocolate. Sleeps 24 discs of 6 cm diameter silicone paper and leave to cool.
* In a plate, place a disk of chocolate, top with cream using a pastry bag with plain, covered with a second disc of chocolate. Straightening cream again on the second disc of chocolate, cover with a third album sprinkled with icing sugar.
* Serve with strawberry sauce and some lemon zest poached.
* Decoration: Fresh fruit.

Basque beret

noreply@blogger.com (Superfitss) — Mon, 21 Mar 2011 04:35:00 +0000

* Serves: 6 people
* Duration: 1 hour 20
* Difficulty: Medium

Ingredients for Basque Beret:

* 1 chocolate sponge cake
* Chocolate ganache
* Syrup at 16 °
* Black cover
* Chocolate vermicelli
* Grand Marnier

Technical stages for Basque Beret:

Bake a sponge cake and chocolate syrup at 16 ° flavored with Grand Marnier.

Pour into a mixing bowl the chopped chocolate and boiling cream. Beat on low speed until chocolate is completely melted and we obtain a homogeneous cream.

Increase the speed of your mixer and beat until completely cooled. The ganache is cleared and the volume gradually as it cooled.

Meanwhile, bevel the top edge of the cake cooled to give it a rounded appearance. (Dome)

Transversely cut your chocolate sponge cake into three pieces using a knife in his teeth.

Movement sets the lower disk of the cake with a little melted couverture.

The ganache is ready. It should have a creamy consistency and should be cold. If necessary, spend a few minutes in the cold in order to harden slightly.

Punch the first disc of sponge cake with Grand Marnier syrup cools. The layer of cooled melted chocolate (chablonnage) should be below this first disc of sponge cake

Spread a layer of ganache and place the second disc of sponge cake to be a slightly smaller diameter.

Punch the second disc of sponge cake with syrup and spread a second layer of ganache. Place the third disc of sponge cake that must still be a slightly smaller diameter. Punch the third disc of sponge cake.

Finish by masking the entire surface of cake. Leave to cool. When the cream has hardened slightly, sprinkle with chocolate vermicelli all of the beret. Keep refrigerated.

Bavarian taped

noreply@blogger.com (Superfitss) — Sun, 13 Mar 2011 06:40:00 +0000

* To: 8 people
* Duration: 3 hours
* Difficulty: Medium

Ingredients for Bavarians taped:

* Custard bonding:
* 1 / 2 liter of milk
* 5 egg yolks
* 125 g caster sugar
* 1 / 2 vanilla bean
* 6 sheets of gelatin (12 g)
* Other items:
* 35 cl whipping cream
* 30 to 50 grams of chocolate pistols
* Coffee extract

Bavarian taped for technical phases:

To make this recipe for Bavarian taped, start by preparing all the ingredients.
Put the gelatine to soak in cold water.

Meanwhile, bring milk to boil with the vanilla bean, split in two.

Clarify the eggs one by one, and add the powdered sugar in a fine rain on the egg yolks.

Bleaching preparations whisk.

When the milk boils ...

... Pour boiling at once, the egg yolks with sugar bleached.

Stir with a whisk.

Cook is preparing "the ground". Attention to the cooking is tricky. It is important to stir constantly with a wooden spatula so the eggs do not coagulate too speeds and form lumps.

When the mixture coats the spatula, pass through a chinois or fine sieve into a cold vessel. You get a preparation called "custard".

Drain the gelatin sheets in his hands. Although the press to extract as much water.

Add the gelatin in the hot custard ...

... And stir well to dissolve the cream.

Divide the custard into three equal parts, in three identical containers.

In the first, add the chocolate pistols into desired amount (30-50 g) according to your taste ...

... And incorporate with a whisk until it melts in its entirety. Book this chocolate cream at room temperature. Do not refrigerate, but stir frequently.

In the second, add the coffee extract "Trablit" according to your taste.

Whisk well. Book this coffee cream at room temperature. Do not refrigerate. Keep intact the third cream that is already flavored with vanilla. Book this vanilla cream at room temperature. Do not refrigerate, but stir frequently.

Fit an electric mixer or whisk the cream must be cold. We must get whipped cream. Be careful not to over beat it, it would turn into butter.

Add 1 / 3 of whipped cream into the cooled coffee cream. Reserve the remaining whipped cream in the fridge.

Stir gently giving rotation from top to bottom until no more lumps.

Molding to others in a charlotte mold. Take care not to sag on the inside edge of pan.

Allow cream to cool between 30 and 60 minutes minimum. The goal is to take as gelatin and solidified cream. During this time of rest in the fridge, it is important to ensure that the other 2 creams that are on call does not gel. For this, stirring frequently.

Meanwhile, add another third of the whipped cream into the cooled cream with vanilla.

Stir gently giving rotation from top to bottom until no more lumps.

Mold until 2 / 3 in the charlotte mold or is already in the Bavarian coffee jelly.

Take care not to sag on the inside edge of pan. Allow to cool 30 to 60 minutes minimum. During this time of rest in the fridge, it is important to ensure that the remaining cream, which is pending, does not gel. For this, stirring frequently.

Meanwhile, add the last third of the whipped cream into cooled chocolate cream.

Stir gently giving rotation from top to bottom until no more lumps.

Mold the final third in the charlotte mold or is already the Bavarian coffee and vanilla.

Leave to cool a few hours the whole front block and gelatin is gelled in its entirety.

Just before serving, unmold the Bavarian plunging into a bath of hot water for a few seconds, then transfer to a serving dish. Slice and serve with a custard dish.

Bavarian chocolate whilte

noreply@blogger.com (Superfitss) — Sat, 05 Mar 2011 21:43:00 +0000

Ingredients for 4 people:

- 150 g biscuit

for the foam:

- 150g of white chocolate
- 220g whipped cream

for topping:

- 30g of liquid honey
- 10g butter, softened

for the chocolate sauce:

- 40g of dark chocolate
- 40g cream
- 40g of water

- The previous day, in a saucepan, bring the cream and bring to a boil over high heat. Of the first broth, remove from heat, add chocolate and whisk until completely dissolved.
- Add water, mix thoroughly with a spoon and set aside at room temperature overnight in a covered container with a cloth.
- Preparation of the white chocolate mousse: cut the cake into 4 discs of the same diameter as the circles. Store these discs flat on a wire rack. Place a circle pie on each disc and book well in refrigerator.
- Cut the white chocolate into small pieces, put them in a bowl over a pan of boiling water in small or in a double boiler over medium heat.
- The white chocolate is melted, pour a line of whipped cream while whisking vigorously. The mixture ends, filling the small circles of this foam, smooth surface with a metal spatula and refrigerate.
- The same day: in a saucepan, bring honey and butter and whisk over low heat for 5 good minutes. Honey becomes paler out the white chocolate mousse from the refrigerator and pour a thin layer of honey.
- Heat gently circles with a warm towel and then re décercler ambient 1 hour before serving.
- Spoon the chocolate sauce onto each plate. Cut each in a small Bavarian portion approximately 1 / 8 of Bavaria.
- Arrange 2 pieces of each horse on the Bavarian chocolate sauce.

Based on Cream

noreply@blogger.com (Superfitss) — Mon, 21 Feb 2011 05:46:00 +0000

Ingredients:

300 g bitter chocolate
180 gr butter
5 eggs
60 gr caster sugar
10 gr flour
Granulated sugar

Melt in a bain-marie 300 grams of crushed chocolate and 160 grams of butter.
Remove from water bath.

Add powdered sugar, flour, cinnamon and egg yolks one to one while mixing.
Go up the egg whites until stiff with a pinch of salt and then add them gradually into the chocolate batter.

Cook this mixture in a large buttered pan, 20 minutes in preheated oven at 180 ° C.
Watch for doneness using a knife point, the heart of the dough should remain slightly sticky.
Serve pieces of fondant icing sugar sprinkled on the bottom of custard.

Warm chocolate fondant 2

noreply@blogger.com (Superfitss) — Wed, 16 Feb 2011 04:52:00 +0000

Recipe

Heart based upon:
infuse Java pepper 20 minutes in boiling cream. Caramelize sugar and Decuir
with this infusion. Strain and pour (in 4 times) on the cover Guanaja chopped to produce an emulsion. Pour
in the domes of 3 cm. Skip to extreme cold.

Chocolate Fudge:
Melt the butter at 60 ° C and add pepper. Let steep 20 minutes, then strain.
Mix the eggs and yolks with the sugar. Add melted chocolate to 55 ° C, then the butter. Mix everything. Fill in 2 / 3 ramekins 8 cm in the center and add a heart melting.

Caramelized juices:
40 g sugar caramelize and Decuir with water. Add starch and bring to a boil. Add the
remaining sugar and pepper. Let steep 20 minutes, Strain and refrigerate.

Caramel Sauce:
caramelize sugar, Decuir with warm milk, then with the cream. Bring to a boil, then pour into 4
Once the chocolate to make an emulsion. Add the butter when the preparation is at 50 ° C and mix. Keep
cold.

Brittle:
200 g sugar caramelize dry.
Cool and dissolve it with milk, sugar and butter at 50 ° C.
Add 100 g of sugar mixed with the pectin.
Bake at 106 ° C and add the cocoa nibs and almonds.
Spread between 2 sheets of Silpat and go to extreme cold.
Peel off the leaves and cook for 12 minutes on baking paper at 180 ° C.

Dressage:
Cook 12 minutes melting at 180 ° C and keep cold.
At the last moment, the move to the oven for 8 minutes at 180 ° C.
On a plate, pour the juice, pepper sauce, caramel, add the fondant topped with a tile brittle.

Warm chocolate fondant

noreply@blogger.com (Superfitss) — Fri, 11 Feb 2011 02:48:00 +0000

Warm chocolate fondant with caramel crisp
cocoa bean, pepper juice of Java

Recipe Sébastien Gaudard

Serves 4

2 Heart Based Guanaja (25 g / person):

- 220 g of Guanaja
- 300 g cream
- 4 g of ground pepper java
- 50 g sugar

Fondant chocolate (55 g / pers.)
- 150 g egg
- 180 g of yellow
- 80 g sugar
- 350 g butter
- 5 g of ground pepper Java
- 400 g of Guanaja

Caramelized juices:
- 500 g of water
- 80 g sugar
- 16 g cornstarch
- 6 g of ground pepper Java

Caramel Sauce:
- 550 g cream
- 225 g of fresh milk
- 125 g of Guanaja
- 250 g sugar
- 15 g salted butter

Nougat-caramel nibs:
- 250 g butter
- 300 g butter
- 5 g pectin N.H
- 100 g of fresh milk
- 100 g glucose
- 130 g almonds
- 70 g cacao

Charlotte Carlina

noreply@blogger.com (Superfitss) — Thu, 03 Feb 2011 05:25:00 +0000

Serves 6

Preparation: 25 min

Cooking time: 10 min

Ingredients
1 box of cookies "Cat's languages,"
400 g dark chocolate,
250 g butter, soft
4 eggs,
60 g sugar,
10 cl Grand Marnier

To decorate: milk chocolate chips and candy

Break the chocolate in a saucepan, add 10 ounces of water.
Melt in a bain-marie.
Off the heat, smooth chocolate.
Stir in the butter pieces, stirring constantly, and egg yolks one by one.

Beat the egg whites with electric mixer until stiff, sweeten them, add them to the chocolate cream. Book.

Pour Grand Marnier in a bowl with 2 tbsp. tablespoons of water.
Line a charlotte mold with plastic wrap.
Just soak in Grand Marnier the flat side of cookies.
Ask the rights in the mold by making them overlap.
Fill the inside with chocolate cream.
Place a layer of biscuits on it.
Reserve in refrigerator at least 12 hours.

Return the charlotte on the platter. Remove the plastic wrap.
Garnish with shaved chocolate milk and candy.
Serve as is or with custard.

For the custard

6 egg yolks,
1 / 2 cups whole milk,
125 g caster sugar
to flavor, a vanilla pod, lemon peel or orange.

Chocolate Tiramisu

noreply@blogger.com (Superfitss) — Fri, 07 Jan 2011 07:16:00 +0000

Ingredients

* 250 g mascarpone
* 80 g baking chocolate
* 50 g caster sugar
* 18 biscuits
* 1 cup strong coffee
* 3 eggs
* 1 tablespoon rum
* cocoa powder for garnish

Preparation

Mix egg yolks and sugar until the mixture whitens. Add the mascarpone.

Beat the egg whites until stiff and add half the mixture.

Melt chocolate in double boiler.

Take the whiskey, for example. Soak the biscuits in coffee mixture / rum and line the bottom of glasses. Pour a layer of creamy mixture. Add a layer of melted chocolate.

Repeat layers soaked biscuits and creamy.

Refrigerate for several hours preferably. Just before serving, sprinkle top with cocoa powder.

Pear Tart - Chocolate

noreply@blogger.com (Superfitss) — Fri, 07 Jan 2011 07:12:00 +0000

Ingredients

* 1 pastry
* 80 g baking chocolate
* 2 tablespoons milk
* 70 g caster sugar
* 20 cl cream
* 3 eggs
* 4 ripe pears or 1 large box of pears in syrup
* chocolate chips

Preparation

Line a pie pastry dough.

Melt chocolate in double boiler with milk. Off the heat, add half the cream and mix. Pour over pastry.

Peel and cut pears in half, placing them in the mixture. Or cut into thin strips if they are barely ripe.

Mix eggs, sugar and remaining cream, and pour over pears. We can add slivered almonds.

Bake 30 minutes at Th 6 (180 °).

Upon exiting the oven, decorate with chocolate chips that melt a little.

Cake Chocolate Hazelnut

noreply@blogger.com (Superfitss) — Fri, 07 Jan 2011 07:06:00 +0000

Ingredients

* 200g cooking chocolate
* 150g butter
* 3 eggs
* 200g flour
* 150 g sugar
* 120 g of hazelnut kernels

Preparation

Break the chocolate in a saucepan, add butter and melt slowly over low heat.

Coarsely chop the hazelnuts for storing pieces and put them in a bowl. Add the eggs, sugar, flour and butter mixture and melted chocolate.

Pour the mixture into a loaf pan and bake in preheated 210 ° for 20 to 25 minutes.

Observation

The cake can also be made with milk chocolate instead of dark chocolate!

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Chocolate pudding

noreply@blogger.com (Superfitss) — Fri, 07 Jan 2011 06:59:00 +0000

Ingredients for 6 people

* 120g of chocolate
* 140g butter
* 5 eggs
* 2c tablespoons coffee
* 180g caster sugar
* 190g sliced almonds

Preparation

Start by breaking the chocolate into pieces, and cook in water bath by adding the coffee.

Lightly toast the almonds in a skillet.

Then mix the butter and sugar until smooth.
Gradually stir the mixture to chocolate and coffee, egg yolks, and finally toasted almonds (you can keep some for dusting the cake).

Then beat the egg whites and fold them very gently to the above mixture.

Pour into a greased pudding previously buttered, and place in a baking dish filled with water. The pudding will cook well in a water bath.

Place in oven at 180 ° C for 1 hour.

Idea for something different, you can replace the almonds with diced nut bread, gingerbread, or with raisins.

Grenoble: the marriage of the walnuts and chocolate

noreply@blogger.com (Superfitss) — Fri, 07 Jan 2011 06:55:00 +0000

Ingredients for 6 people

* 90g sugar
* 5 eggs
* 140g of nuts
* 100g of chocolate
* 40g breadcrumbs
* 75g butter
* 1 vanilla bean

Preparation

Start by breaking the chocolate into pieces and melt in double boiler.

Meanwhile, separate the whites from the yolks. Mix yolks with sugar until a white mixture.

Then chop the walnuts. Put some aside, and add the rest to the egg and sugar mixture. Also add the breadcrumbs, melted butter and melted chocolate.
Split your vanilla bean in half, then try to extract a maximum of small seeds (they are the ones that give a scent of vanilla to the mix) that you add to the mix.

Then prepare your mold by buttering and lining the nuts previously set aside.

You can now beat the egg whites. Then gently stir in the mixture.

Pour into prepared pan, and bake for thirty minutes, thermostat 5 at 200 ° C. It is also possible to pour the batter into little molds to make individual Grenoble.

Idea: to give a more festive look to your Grenoble, decorate with small candies, marzipan or whose taste and texture will marry perfectly with it.

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Crown topped with whipped cream chocolate

noreply@blogger.com (Superfitss) — Fri, 07 Jan 2011 06:44:00 +0000

Ingredients for 6 people

* 200g of chocolate
* 25cl cream
* 125g flour
* 80g butter
* 3 eggs
* Pinch of salt

Above all, set your oven to preheat, gas mark 6, 200 ° C.

Pulp Preparation

Pour ¼ of a liter of water in a saucepan and bring to boil. Add the same time the salt, and butter cut into small pieces.

When you see that the mixture begins to rise, remove from heat and quickly add the flour. Mix vigorously.

Then put the pan on a low heat for 1-2 minutes, while continuing to stir. This will dry out a little dough.

Then remove from heat and add the two eggs, being sure to continue mixing.

Please have a pastry bag that you fill the preparation. On buttered baking sheet, spread the dough into a ring. Put the plate in the oven and leave it for twenty minutes, until the dough is golden brown.

Once out of the oven, let cool, then cut the crown in the thickness direction.

Preparation of whipped cream

Put the chocolate in a saucepan with 4 tablespoons water, and melt in a bain marie. Meanwhile, mix sugar, cream, and beat all in Chantilly.

Then add the melted chocolate and let cool.

Before serving, garnish with whipped your crown, and close.

Chocolate Cake Express: Gluttony fast

noreply@blogger.com (Superfitss) — Fri, 07 Jan 2011 06:40:00 +0000

Ingredients for 6 people

* 300g of chocolate
* 200 g cornflakes
* sugar

Begin by softening the chocolate in a bain marie or microwave.
Put the cornflakes in the oven until the chocolate is ready. Pour melted chocolate over the cornflakes. Mix well until a homogeneous preparation.

Pour into a buttered cake pan before, and refrigerate for at least two hours. Remember to pack enough for a compact cake.

When the cake has completely cooled, you can go out and unmold. Sprinkle with icing sugar and chocolate chips as you wish.

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Log Double Chocolate and caramel sauce

noreply@blogger.com (Superfitss) — Fri, 07 Jan 2011 06:31:00 +0000

For the biscuit:

* 3 eggs
* 120 g caster sugar
* 30 g flour
* 45 g cornflour
* 25 g cocoa powder
* 40 g butter, melted
* Salt

For the filling:

* 200 g dark chocolate
* 200 grams of milk chocolate
* 100 g of chocolate with cocoa beans
* 75 g of praline
* 40 cl cream
* 50 g butter
* A pinch of cinnamon

Sauce:

* 120 g sugar
* 10cl cream
* 60 g butter salt from Noirmoutier
* 100 g dark chocolate or milk

Syrup:

* 15 cl cane syrup
* 10 cl rum

Preparation

Combine flour, cornstarch, salt and cocoa. Separate the whites and yolks. Beat the egg whites. Mix the yolks and beat, adding powdered sugar until the mixture whitens. Add the flour and cocoa mixture, then gently fold the egg whites.

Cover a baking sheet with parchment paper and butter. Spread the dough over and cook for 15 minutes in an oven preheated th. 6 (180 ° C). Upon exiting the oven, turn the dough onto a clean cloth wet and peel off parchment paper.

For the cream, boil the cream. Cut each chocolate squares in 2 separate bowls and pour the hot cream in equal parts in each of the bowls. Whisk and add 25 g of butter and a pinch each of cinnamon in chocolate milk.

Combine syrup and rum. Chop chcolat cocoa bean. Line a loaf pan with plastic wrap. Cut the biscuit into 4 pieces the size of the mold. Place a slice in the bottom, syrup, pour a layer of milk chocolate mixture, sprinkle with praline, add a layer of chocolate mixture, sprinkle with chopped chocolate. Ask a new slice of biscuit and reiterating the same layers. Finish with a slice of cake. Fold the plastic wrap on top and refrigerate 24 hours

For the sauce, make a caramel with sugar and 4 tablespoons of water. Off the heat, add cream, butter and chocolate. Smooth the mixture.

Just before serving, pour the Yule log with sauce and garnish with an exotic fruit for example!

Log chocolate and orange

noreply@blogger.com (Superfitss) — Fri, 07 Jan 2011 06:26:00 +0000

Ingredients for 8 people

* 4 eggs
* 150 g caster sugar
* 50 cl cream
* 2 oranges
* 3 tablespoons orange juice
* 1 tablespoon Grand Marnier
* Chocolate chips
* Sugar

Preparation

Beat yolks and 75 g of sugar. Microwave chocolate and orange juice. Smooth. Add yolks and sugar. Beat the egg whites until stiff, adding remaining sugar. Incorporate them into the mixture.

Cover a baking sheet with parchment paper and butter. Spread the dough over and cook for 25 minutes in an oven preheated th. 5 (150 ° C). Upon exiting the oven, turn the dough onto a clean cloth wet and peel off parchment paper. Then roll the cake in the towel wet and cool.

For the filling, pour the cream into a bowl placed in a bath of ice. Whip cream until foamy. Add the Grand Marnier ..

Unroll the cake on the icing sugar. Spread the 2 / 3 of the filling, leaving 2 cm without ganache on the sides. Cut orange slices into small wedges and arrange on the cream spread. Roll the biscuit, garnish with the remaining cream and chocolate shavings.

Put this real Christmas log in the refrigerator for at least 2 hours before serving!

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Yule Log chocolate and whiskey

noreply@blogger.com (Superfitss) — Fri, 07 Jan 2011 06:21:00 +0000

Ingredients for 8 people

For the biscuit:

* 4 eggs
* 100 g caster sugar
* 45 g flour
* 45 g cornflour
* 30 g cocoa powder
* Salt

For the filling:

* 350 g dark chocolate
* 1 cup strong coffee
* 1 cup whiskey
* 20 cl cream
* 25 g butter

For decoration:

* 200 g dark chocolate
* 1 tablespoon oil
* Sugar

Preparation

Combine flour, cornstarch and cocoa. Separate the whites from the yolks of 3 eggs. Beat the egg whites. Mix the remaining egg yolks and beat the 3 by adding the powdered sugar until the mixture whitens. Add the flour and cocoa mixture, then gently fold the egg whites.

Cover a baking sheet with parchment paper and butter. Spread the dough over and cook for 10 minutes in an oven preheated th. 7 (210 ° C). Upon exiting the oven, turn the dough onto a clean cloth wet and peel off parchment paper. Then roll the cake in the towel wet and cool.

For the filling is a ganache, boil the cream and butter mixture. Turn off heat and throw the chocolate cut into squares in order that he founded. Cool.

The realization of chocolate chips begins to melt the chocolate in a bain-marie. Turn off heat and add oil. Pour the mixture on a cold work (ideally in marble) on 1 cm thick. Before the chocolate hardens once it no longer shines, scrape the surface with a spatula warmed inclined at 45 degrees.

To build the log, roll out the biscuit to soak the coffee and whiskey mixture. Spread the ganache, leaving 2 cm without ganache on the sides. Roll the biscuit, cover with the remaining ganache to look like a real log, cut the ends so that the log has a straight cut.

Garnish with chips and refrigerate for 4 h. Sprinkle with icing sugar just before serving, this traditional Christmas cake with chocolate!

History of Chocolate Yule Log

noreply@blogger.com (Superfitss) — Fri, 07 Jan 2011 06:16:00 +0000

The origin of the Yule log goes back to the seventeenth century in Europe. She just wanted the custom, on Christmas Eve, a huge log of wood, called Yule log, is reduced in each house was almost a ritual. The essence of wood, how to light the log and the duration of combustion formed a ritual in which each region had its peculiarities.

And the next day, when Christmas Eve, she found her place in the chimney, the head smeared with oil, salt and mulled wine while reciting prayers for the occasion.

Then it was on either of the girls home, either by the mother. When she had burned off, we kept the ashes of the log as they were supposed to have property to protect the house from lightning and evil powers of the devil.

In France, this tradition has prevailed during the nineteenth century until, during which the stoves started to replace the large hearths of fireplaces! So, we replaced the log by a small log of wood that had decorated decorate the Christmas table.

Sewing up the Yule log was transformed into symbolic Christmas baking to continue the tradition! Whether a jellyroll jellyroll, cream butter or another, it is often covered with a chocolate frosting to resemble the bark of a log!

Learn about our traditional recipes yule logs greedy:
- Yule Log chocolate and whiskey
- Christmas cake, chocolate
- Log two chocolate sauce and caramel
- Log chocolate and orange.