Chocolate Roll 'Bûche de Noël' with Mascarpone
Baking and Desserts | Italian cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Chocolate roll 'Bûche de Noël' with mascarpone
Ingredients
- Liquid dark chocolate - 1.1 oz
- Sugar - 5.3 oz
- Chicken Egg - 4 pieces
- Water - 2 spoons
- Self-rising flour - 1.4 oz
- Wheat Flour - 1 tablespoon
- Hazelnut - 1.4 oz
- Mascarpone Cheese Unagrande - 8.8 oz
- Powdered Sugar - 5 teaspoons
- Cream - 4 fl oz
- Frangelico Liqueur - 2 spoons
- Vanilla salt - 1 piece
Step by Step guide
Step 1
Preheat the oven to 356°F. Grease a rectangular baking dish with melted butter and line it with parchment paper, allowing the edges to hang over the sides by 7 cm on the shorter sides.
Step 2
Melt the chocolate in a double boiler. Whisk the eggs with the sugar until frothy.
Step 3
Combine warm water, baking soda, and melted chocolate.
Step 4
Sift the flour mixture over the eggs and mix until smooth, adding the chocolate and nuts in small portions.
Step 5
Place the dough in the prepared baking dish and bake for 12 minutes.
Step 6
Dust a baking sheet with 4 teaspoons of powdered sugar.
Step 7
Carefully use the hanging edges of the paper to remove the baked layer from the mold and turn it onto a sheet of paper dusted with sugar. Trim the edges of the layer.
Step 8
Starting from the long side, roll the cake into a log using the parchment paper. Wrap the log in the parchment paper and let it rest seam side down for 1 hour.
Step 9
Whip the mascarpone with the cream, vanilla seeds, and liqueur.
Step 10
Carefully unroll the roll and spread the prepared cream over it. Roll it up again and dust with the remaining powdered sugar.
Step 11
Refrigerate for 1 hour.
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