Burning a log tree is a Christmas tradition in some European countries, dating back to pre-medieval times. People carefully chose a Christmas tree, brought it in their homes and put the biggest end in the fire. The whole tree was burned and the fire was burning all day and all night. Something similar to the tradition of bonfires before Christmas Eve for Kolede.
Also known as the Büche de Noël, the cake is based on that old tradition. Fortunately, we will not burn this tree - we will eat it! Basically, it is a chocolate sponge cake roll filled with cream and covered with chocolate ganache and made to look like a log tree.
The version I am sharing with you today is a wonderfully delicate chocolate cake filled with mascarpone whipped cream and covered with whipped chocolate ganache. Decorating is optional, it depends on your creativity and imagination.
Ingredients:
Biscuit
- 100 g of flour (3/4 cup)
- 40 g cocoa (1/3 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, divided
- 150 g sugar (3/4 cup)
- 5 tablespoons sour cream
- 70 g softened butter (1/4 cup)
- 1 teaspoon vanilla extract
Cream
- 300 ml heavy cream (5/4 cup)
- 80 g powdered sugar (3/4 cup)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 200 g mascarpone cheese (or any cream cheese) (8 oz)
- 2 tablespoons cocoa cream (if you want the cream filling to be chocolate, if not, leave it white)
Ganache
- 150 g of dark chocolate (8 oz)
- 1 cup heavy cream
- 50 g butter
Preparation:
1. Preheat the oven to 180 C (350 F)degrees. Coat the baking tray (the one that come with the oven) with baking paper (mandatory).
2. In a bowl, mix the flour, cocoa, baking powder and salt and set aside.
3. In a large bowl, whisk the egg yolks and sugar, whisk well to combine.
4. Add the sour cream, melted butter and vanilla extract and whisk until well combined.
5. Add the dry ingredients and whisk gently until well combined, then set aside.
6. Put the egg whites in a large bowl and whisk at high speed until a firm foam forms.
7. Pour about 1/3 of the egg whites into the other mixture and mix gently with a spatula. Repeat the procedure 2 more times. Do not mix vigorously. We want to keep the airy structure of the whole mixture.
8. Pour the mixture into the tray and spread it well.
9. Bake for 10-12 minutes at 180 C (350 F) degrees or until the top of the cake is baked and the toothpick insert comes out clean.
10. After baking, remove the sponge cake immediately from the baking tray together with the baking paper and place it on the table.
11. While the sponge cake is hot, wrap it in the form of a roll on the long side with the help of the paper. Set aside to cool completely.
12. When the sponge cake has cooled completely and is ready for filling, make the filling. Whisk the heavy cream, powdered sugar, vanilla extract and salt in a large bowl.
13. Add the mascarpone to the whipped cream and whisk well. If you wanna make the cream brown, add 2 tablespoons of cocoa cream and whisk.
14. Unroll the sponge cake carefully and remove the baking paper.
15. Spread the filling evenly on the sponge cake and wrap it again in the form of a roll.
16. Refrigerate for at least an hour to set.
17. Meanwhile, prepare the ganache. Heat the heavy cream, add the chocolate and butter. Mix well to combine all ingredients well.
18. Allow the ganache to cool slightly to room temperature, then place in the freezer for faster cooling. Then take it out and whisk it with a mixer.
19. Whisk at high speed until it's thick enough to apply.
20. To decorate the cake, use a large serrated knife and diagonally cut a piece about 8 cm long.
21. With a little ganache, glue the piece to the other part of the wood.
22/ Spread the remaining chocolate ganache on the whole cake, and then with a fork or a sharp knife, make patterns that will resemble the bark of a tree. Decorate as desired.
23. Leave the cake in the fridge to harden nicely.
