Chocolate and Mascarpone Christmas Log, a delicious Christmas log to celebrate your holiday, here is the easy recipe at home.
Component:
For the Cocoa Sponge Cake:
– 25 grams flour
– 50 grams cornstarch
– 4 eggs
– 90 grams of sugar
– 40 grams cocoa powder
– 1/3 tsp baking powder
– Salt
For Mascarpone Cream:
– 320 grams mascarpone
– 1 tbsp Vanilla Extract
– 2 tbsp icing sugar
– 6 tbsp whole liquid cream
For decoration:
– 150 grams of chocolate
– 6 dates
– 50 grams chopped walnuts
– 1 tbsp cocoa powder
Preparation:
Preparation of Cocoa Sponge Cake:
First preheat your oven to 180° and line a plate with baking paper, separating the yolks from the egg whites in two salad bowls.
Whip the yolks with the sugar using your mixer and then beat the egg whites until stiff.
Then mix your two preparations with a spatula, add all purpose flour, cornstarch, a pinch of salt, cocoa and baking powder and keep stirring with the spatula.
Spread your dough on a baking sheet with a spatula and then put it in the oven to cook for 8 minutes.
At the end of cooking, take out your plate, place a clean tea towel over your sponge cake and let cool.
Preparation of Mascarpone Cream:
First put the mascarpone in a bowl, add icing sugar and vanilla extract on top.
Then shred them with a fork.
Pour liquid cream into another bowl, top with 4 Tbsp mascarpone mixture, then whip with mixer on high speed.
Mix both the preparations using a spatula in a bowl, then put 1/3 in a bowl for garnish.
Now turn your sponge cake onto the tea towel, remove the baking paper and then use a spatula to spread 2/3 of your mascarpone cream over the top.
Roll out your sponge cake, tighten it tightly and then cut off the ends with a knife and put it back in the fridge.
Preparation of decorations:
First, melt the chocolate in a double boiler and spread 1/3 of your melted chocolate on a baking paper and place it in a 2/3 cup.
Mix the dates with the walnuts in the bowl of your blender and then make balls from your mixture.
Dip the meatballs in the melted chocolate and then allow the chocolate to harden.
Use a cookie cutter to make a pattern by spreading your chocolate on the baking paper.
Take your log out of the fridge, spread the rest of the mascarpone cream on top, sprinkle it with cocoa, and then decorate with balls and chocolate patterns.
Put it back in the fridge until ready to serve.
Finally your chocolate and mascarpone Christmas log, cut and serve and wish everyone a very happy birthday.
