Cakewalk by Sylvia｜Bûche de Noël｜Chocolate Log Recipe｜巧克力聖誕樹幹蛋糕捲食譜
12/23/2014
Happy holiday!
Merry X'mas!
December is one of my favorite months. I used to adorn Christmas tree when I was a little girl. No matter the ornaments are beautiful, funny (with ridiculous face character). When the lights on, my eyes were stead at the shine. I will say it probably the Christmas tree bring the warm and merry, or can have big meals and lots of sweet treats(<- LOVE) during this season, let me love December so much.
December, the end of the year, cheer up for yourself,and delivering happiness to everyone you love!
Bûche de Noël is from French Christmas traditional. In the past, they burned logs to get warm, and collected the ashes as a lucky charm during the Christmas season. It's not eco-friendly, and most people use heater now. The log became the chocolate log, and serve it in the end of the Christmas big meal. It's now environmentally-friendly, maintain the culture, and still can warm(it's a heavy cake) you up!:p
聖誕節，我最喜歡的節日
小時候每到12月總是會架起家裡的聖誕樹
裝飾漂亮、滑稽（有些人物的表情總是很不知所云）、叮叮咚咚的耶誕裝飾
點燈的那刻，眼睛眨都不眨的，就是要見證璀燦的時刻
可能因為寒冷的冬季，聖誕樹帶來的溫暖感受讓我如此著迷（明明就是一個不怕冷的人...）
還是另一個有很多大餐，和蛋糕吃的原因讓我愛上它？！（覺得應該是這個無誤）
不管啦
12月，一年的尾端，庸碌了一年，應該為自己和他人喝彩，雀躍的感受一切，分送幸福！
聖誕大餐的最後，用巧克力聖誕樹幹蛋糕捲，傳遞幸福
「巧克力聖誕樹幹蛋糕捲」來自法國傳統
是由燒木材的不便和不環保，延伸而來
以前家庭會蒐集燃燒樹木過後的灰燼當作幸運符
現在藉由聖誕樹幹蛋糕捲，不僅保留傳統、環保、好吃，也能取暖？（畢竟還是要用脂肪擊退寒冬呀）
Recipe
CakeIngredients
100g All-purpose flour
19g Cocoa powder
1 tsp Baking powder
80g Brown sugar
3 Large eggs
FilingIngredients
250g Mascarpone cheese
25g Heavy cream
10g icing sugar
Raspberry (if frozen deforested)
FrostingIngredients
100g Unsalted butter
50g Heavy cream
20g Icing sugar
50g 70% Dark chocolate
20g cocoa powder
Method
- Heat oven to 200C. Use a 32 X23cm Swiss roll tin line the parchment paper.
- Shift flour, cocoa, and baking powder.
- Beat the eggs and sugar together until fluffy and thick, fold the flour mixture into the egg mixture very carefully.
- Pour in the prepared tin, and tip the tin from side to side make sure the corners are filled too. Bake for 10 minutes or until firm.
- Take out the cake cool a little bit, peel the parchment, then put it on the new parchment. Roll it from the long side from you, so the parchment will be roll with the cake too. Set it side to completely cool.
- Whisk mascarpone cheese and icing sugar, add in heavy cream beat it until thick.
- Melt the dark chocolate in microwave, and let it cool. Beat the butter, sugar, and cocoa together, mix in dark chocolate, then whisk in heavy cream until it thick.
- Flat the cake, spread the filling on the top and put the raspberries. Roll the cake again.
- Use frosting cover the log, and use fork to make it more like a real log. Shift some icing sugar before serving.
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