Christmas Chocolate Log from Le Cordon Bleu International
SERVES 10-12PREPARE: 1 ½ hours
COOK: 8 minutes
REFRIGERATE: 1 hour
Ingredients:
Almond Sponge
150 g almond paste
60 g icing sugar
3 egg yolks
2 egg whites
60 g caster sugar
100 g flour, sifted
50 g unsalted butter, melted
60 g icing sugar
3 egg yolks
2 egg whites
60 g caster sugar
100 g flour, sifted
50 g unsalted butter, melted
Ganache
200 g dark chocolate
250 ml whipping cream
75 g soft unsalted butter
50 ml rum
250 ml whipping cream
75 g soft unsalted butter
50 ml rum
Rum syrup
120 ml water
100 g caster sugar
1 tsp coffee extract
40 ml rum
100 g caster sugar
1 tsp coffee extract
40 ml rum
Coffee Buttercream
1 egg
2 egg yolks
160 g caster sugar
80 ml water
250 g soft unsalted butter
Coffee extract, to taste
2 egg yolks
160 g caster sugar
80 ml water
250 g soft unsalted butter
Coffee extract, to taste
Preheat the oven to 180ºC (355ºF). Line a 30 x 38 cm oven tray with baking parchment.
Almond Sponge: Place the almond paste in a bowl and add the icing sugar; beat until the mixture resembles fine breadcrumbs. Whisk in the egg yolks one at a time. In a separate bowl, whisk the egg whites until frothy; add 20 g of the sugar a little at a time, whisking until the egg whites are smooth and shiny. Gradually add the remaining sugar, whisking until stiff peaks form. Fold 1/3 of the whisked egg whites and 50 g of the sifted flour into the almond-icing sugar mixture; carefully fold in another 1/3 of the egg whites and the remaining flour. Fold in the rest of the egg whites and the melted butter. Pour a 5 mm layer of batter into the prepared tin. Bake about 8 minutes, or until the surface of the sponge is firm but springy to the touch. Cool on a rack.
Ganache: Coarsely chop the chocolate and place in a bowl. Heat the cream in a saucepan until simmering then pour over the chocolate; stir until smooth. Add the unsalted butter and the rum. Set the ganache aside at room temperature until it can be spread easily.
Rum syrup: Place the water and sugar in a saucepan over low heat; stir until the sugar is completely dissolved then, bring to the boil; cool. When the syrup is cold, add the coffee extract and the rum.
Coffee Buttercream: Beat the whole egg and egg yolks in the bowl of an electric mixer until well combined. Place the sugar and water in a saucepan and stir over low heat until the sugar is completely dissolved. Bring to the boil and cook (do not stir) the syrup until it registers 120ºC on a sugar thermometer. With the mixer running, gradually pour the syrup in a thin steady stream down the inside of the bowl; continue beating until cool. Add the unsalted butter and coffee extract.
Peel off and discard the baking parchment used to cook the sponge. Place the sponge on another piece. Brush with the rum syrup and spread with a layer of coffee buttercream. Start rolling one long side and fold approximately 2 cm of the sponge over tightly. Using parchment as a guide, slowly pull up the edge, forming the sponge into a roll. Finish with the seam underneath; cut a small piece off each end to even the roll. Coat with coffee buttercream and refrigerate for 1 hour. Before serving, spread ganache over the coffee buttercream, using a palette knife.
© 2010 Le Cordon Bleu International
