Christmas chocolate log (tronchetto di Natale)
Christmas is on its way, let the baking begin!
The chocolate log or "Buche de Noel" originates from the French tradition; in Italy it is known as "Tronchetto di Natale".
in the days before gas and electricity the only means of heating was by burning wood; so on Christmas eve, in order to warm up the family during the festivities, a big log would be put on the fire which would burn slowly to last until new years day.
To achieve this, the man of the house would look for a big tree and would chop the largest part of it to make a big log. Usually it would have been a fruit tree, like chestnut, which would have ensured a slow combustion.
A chocolate log is a very nice and attractive cake, which you can decorate according to your taste. If you like you can sprinkle some coconut flakes and a dusting of icing sugar for a pretty snowy effect!
- Prep Time : 1 hour minutes
- Cook Time : 30 minutes
Ingredients
- eggs - 4
- hot water - 4 tbsp
- self raising flour - 80 g
- cornflour - 50 g
- baking powder - 1 tsp
- vanilla extract - 1 tsp
- sugar - 150 g
- For the chocolate sauce:
- milk - 350 ml
- butter - 125 g
- sugar - 4 tbsp
- cocoa powder - 3 tbsp
- cornflour - 3 tbsp
- fresh cream - 200 ml
- To moisten the sponge:
- liquor of choice - 2 tbsp (or orange juice)
Instructions
Whisk the yolks with the hot water, half of the sugar and the vanilla extract.
Whisk the egg whites then add the remaining sugar and continue whisking until they reach a very firm consistency. Then add them to the yolks and stir them in.
Mix the flour with the cornflour and the baking powder and add it to the egg mixture. Stir it all in gently to avoid the mixture going flat.
Lay a sheet of baking paper on a baking tray; then pour the mixture which should be about 1 cm high.
Cook for 15-20 minutes at 220 C.
Take the sponge out of the oven and with the help of a knife, take off the baking paper immediately. Wet the paper with a little water to help yourself.
Cut the sponge around the edges 1 cm to make it all even.
Roll the sponge with the paper from the shortest side and let it cool down.
In the meantime make the chocolate sauce by stirring in a saucepan 4 tbsp of milk with the cornflour, cocoa and sugar.
Bring the milk to the boil then add slowly to the chocolate mixture on a source of heat and bring to the boil stirring all the time. Let it cool down.
Add the softened butter and stir in with the chocolate mixture.
Whip the cream and stir it in with the the chocolate mixture.
Unroll the sponge and spread some of the sauce on and add the liquor or orange juice on top of it. Leave some to decorate.
Roll the sponge and cut two slices of the roll to make the boughs.
Spread the roll with the remaining sauce and with the help of a fork make some some lines to make it look like a real log.
Plenty of chocolate sauce! Yum!
(1 votes, average: 5.00 out of 5)
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Che bello e interessante sapere le origini delle nostre ricette! E’ delizioso questo ceppo, la salsa al cioccolato mi ingolosisce molto, è una bella idea, credo di prepararlo per queste festività natalizie, brava! Ciao e buon fine settimana!
Wow, fantastico! A feast for chocoholics! Great pictures – thanks.
OMY ALida this look absolutely beautiful and really Christmassy!!! love!
This chocolate log looks delicious, love all that creamy goodness 🙂
I LOVE the way that you used a lot of chocolate frosting/icing for the Christmas log! I think that I could eat the whole thing by myself! Well done, bravissimo!
Thanks so much it is quite addictive with all that chocolate 🙂
That looks so good and very log like. You know how much I would approve of all that chocolate icing.