Christmas Log

A rich chocolate sponge cake with roasted nuts and a creamy, thick chocolate filling. A dessert that we should treat ourselves to at least once a year – for Christmas.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 3 spoons Alcohol, Whisky

  • pieces Sugar, white

biskvit

  • 50 g Flour, Wheat, bread flour

  • 1 spoon Cocoa, powdered, unsweetened

  • 5 pieces Egg, fresh

  • 100 g Sugar, brown

  • 100 g Walnuts

  • 50 g Butter, unsalted

  • 2 spoons Syrup, maple

  • 2 spoons Sugar, white

krema

  • 280 ml Sweet cream

  • 5 spoon Syrup, maple

  • 0.5 spoons Coffee, espresso

  • 1 spoon Cocoa, powdered, unsweetened

  • 3 pieces Egg, egg yolk, fresh

  • 250 g chocolate, dark

  • 100 g Walnuts

  • 50 g Butter, unsalted

sprinkle

  • pieces Cocoa, powdered, unsweetened

  • pieces Powdered sugar

Steps

  1. Place a pan on the stove and dry-roast the nuts. Shake the pan several times while roasting to prevent the nuts from burning. Grind the roasted nuts finely. Melt 50 g of butter in a small pot, then set it aside to cool. Break the chocolate into pieces. Preheat the oven to 180 °C. Line a baking tray (42 x 27 cm) with parchment paper.

  2. Prepare the batter: sift the flour and cocoa into a bowl and mix well. In another bowl, beat the eggs and sugar with an electric mixer for 5 to 7 minutes until slightly frothy. Slowly mix in the nuts, flour, melted butter, and maple syrup into the egg mixture. Ensure the batter is smooth and free of lumps. Pour the batter into the prepared baking tray and bake in the preheated oven for 15 minutes.

  3. Place a piece of parchment paper on the work surface, slightly larger than the one used to line the baking tray. Sprinkle it with sugar. Take the hot baked sponge out of the tray, flip it, and place it on the sugar-sprinkled parchment paper. Gently press the sponge with your fingers so the sugar sticks to it. Carefully remove the parchment paper used for baking. Using a new piece of parchment paper, roll the sponge into a log. Then unroll it, place a damp kitchen towel on it, and roll it again. Let it cool.

  4. Prepare the cream: place a large pot of cream on the stove. Just before the cream boils, remove it from the heat and mix in the maple syrup, coffee, cocoa, and egg yolks. Return the pot to low heat and heat while constantly stirring until the cream thickens. The cream must not boil! Pour the hot cream into a bowl, add the butter, chocolate, and ground nuts. Mix until the cream is smooth and dark. Set aside to cool completely.

  5. Carefully unroll the sponge and drizzle it with alcohol. Spread a thin layer of cream on it and roll it up again. Place the log on a serving platter and thickly coat it with the remaining cream. Use the tip of a knife to draw a bark-like pattern on the "log." Dust it with cocoa and powdered sugar, decorate with sugar leaves, and serve.

Nutrition Information (Per 100g)

  • Calories: 395.65 kcal
  • Fat: 25.22 g
    • Saturated Fat: 9.22 g
  • Carbohydrates: 33.15 g
    • Sugars: 24.77 g
  • Protein: 7.32 g
  • Fiber: 2.44 g

Advice

The sponge for the Christmas log can be prepared one month in advance. Store it in the freezer, then thaw and finish it one day before Christmas. You can mix in maraschino cherries or sour cherries into the cream.