Tangerines always evoke the holiday season for me, reminiscent of the tangerine-scented candles my grandfather used to make. This chocolate tangerine log is a scrumptious dessert that combines the tangy flavors of citrus with the smooth richness of chocolate. The soft sponge cake wraps around a creamy filling, all topped off with a dark chocolate ganache.<\/p>\n
Serves: 8<\/p>\n
– Egg yolks: 50 g
\n– Whole eggs: 120 g
\n– Egg whites: 80 g
\n– Granulated sugar: 125 g
\n– Flour: 50 g
\n– Cornstarch: 40 g<\/p>\n
– Dark baking chocolate: 200 g
\n– Semi-thick cream: 200 ml
\n– Salted butter: 30 g<\/p>\n
– Zest of 6 tangerines, peeled in long strips (use a peeler and cut into sticks)
\n– Granulated sugar: 60 g
\n– Grand Marnier: 30 ml
\n– Tangerine juice: 60 ml<\/p>\n
– Salted butter, cut into pieces: 100 g
\n– Tangerine juice: 180 ml
\n– Eggs: 4
\n– Granulated sugar: 175 g
\n– Cornstarch: 20 g
\n– Gelatin: 4 sheets<\/p>\n
– Icing sugar
\n– A marzipan figurine<\/p>\n
1. <\/p>\n
\n Preheat the oven to 320\u00b0F (160\u00b0C).
\n With a mixer, whisk the yolks and whole eggs with the sugar until the mixture becomes pale and frothy.
\n Mix in the flour and cornstarch.
\n Beat the egg whites to stiff peaks and gently fold them into the batter.
\n Line a baking sheet with parchment paper, lightly greased with butter or a neutral oil.
\n Spread the sponge mixture onto the sheet and bake for 10 to 12 minutes.
\n Roll the cake using the parchment paper to prevent sticking, wrap it in a clean cloth tightly, and let it cool.<\/p>\n
2. <\/p>\n
\n Soak the gelatin in cold water to rehydrate.
\n Whisk the eggs and sugar until pale, then mix in the cornstarch.
\n Boil the butter and tangerine juice.
\n Off the heat, pour a small amount onto the egg\/sugar\/cornstarch mixture.
\n Combine, then return everything to the saucepan and bring to a boil, stirring constantly.
\n Remove from heat, add the soaked gelatin, and let cool.<\/p>\n
3. <\/p>\n
\n Combine all ingredients in a saucepan and simmer on low heat for at least 20 minutes.
\n Allow to cool.<\/p>\n
4. <\/p>\n
\n Break the chocolate into pieces.
\n Heat the cream and butter until boiling.
\n Pour over the chocolate and stir until the mixture is smooth and glossy.
\n Cool and refrigerate for 20 minutes.<\/p>\n
\n Unroll the biscuit and spread the tangerine cream in an even layer.
\n Roll up the cake and chill in the refrigerator for at least 1 hour.
\n Trim the ends cleanly.
\n Fill a piping bag fitted with a ridged nozzle with the chocolate ganache.
\n Cover the log (excluding the ends) with the ganache in neat strips.
\n Decorate with the candied zest, marzipan figurine, and a dusting of icing sugar.<\/p>\n\n\n