Chocolate cake "Christmas log"

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Bûche de Noel is a traditional log-shaped Christmas cake common in France and other European countries. The history of the appearance of this cake goes back to ancient pagan times, when the Celts solemnly celebrated the day of the winter solstice. On this day, the shortest of the year, the Celts burned a large log of oak, elm or cherry, which by its burning personified the return of the sun and the increase in the day. Then the pagans collected ash and coals from the burnt log, which they then scattered over the fields - to increase the fertility of the soil. With the advent of Christianity, the cake began to be prepared for Christmas, but it still symbolizes fertility and prosperity the next year! #New Year

Christmas log chocolate cake | Büche de Noël

Ingredients: For the crust:, Egg yolk, Egg white, Sugar, 1/2 lemon zest, Flour, Starch, Powdered sugar, For cream:, Bitter chocolate, Butter (room temperature), Cocoa, Eggs, Egg yolk, Sugar, For garnish:, Green marzipan

Cooking method:

Mash the yolks with 2/3 of the sugar and add the lemon zest, grated on a fine grater. Whisk the whites with a pinch of salt, add the remaining sugar and beat until firm peaks. Gently combine the whipped whites with the yolks.

Combine flour and starch and sift into egg mixture. Pour the dough onto a baking sheet and smooth the surface. Bake the crust in an oven preheated to 200 ° for about 10 minutes.

Place a tea towel on a work surface and sprinkle with powdered sugar. Flip the finished cake over onto it and carefully peel off the paper. Together with a towel, wrap the cake with a roll and leave to cool while preparing the cream.

Mix both eggs, yolks and sugar. Place the egg mixture in a water bath. Cook, stirring constantly, until the mixture is glossy and smooth. Remove from heat and transfer to another bowl. Continue stirring until the mixture has cooled.

Break the chocolate into pieces and melt in a water bath. Whisk butter with cocoa and melted chocolate. Add the cooled egg mixture to the butter and mix the cream well.

Unfold the crust and brush with two-thirds of the cream. Roll back into roll and line up the edges.

Spread the remaining cream over the cake. Use a fork to smooth out the cream to leave streaks. Put the roll in the refrigerator for a couple - three hours so that the cream hardens well. If possible, leave the roll to soak overnight.

All that remains is to put the roll on a clean plate and decorate with marzipan.

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