TUMACO Christmas log
Recipe for For five logs
For the chocolate cake
(1 tray 50x36cm)
ingredients :
- 450 g Eggs
- 70 g TUMACO cocoa paste
- 2 g Fleur de sel
- 65 g Cocoa powder
- 15 g Baking powder
- 225 g Flour
- 165 g Almond powder
- 210 g Cream
- 70 g Sugar
- 135 g Invert sugar
- 140 g Butter
process :
Mix together the eggs, sugars and cream. Melt together the butter with cocoa paste and add at 45°C. Add the dry ingredients.
Pour into a baking tray lined up with a Silpat® sheet up to the edges.
For the light chocolate cream :
ingredients :
- 250 g Cream
- 250 g Milk
- 700 g Caster sugar
- 500 g Egg yolks
- 815 g TUMACO cocoa paste
- 1675 g Cream
process :
Boil together the milk and cream (1) and then add egg yolks and sugar to prepare a custard cream.
Cook at 85°C.
Add the chocolate and leave to melt.
Smoothen with a hand mixer and add cream (2), previously whipped.
Assembly &
Finishes
Garnish the log cake moulds with the light chocolate cream.
Place a frozen SICOLY® exotic log insert in the center and press gently.
Finish by placing a strip of chocolate cake, as a base.
Freeze.