A Must-Have for My Holiday Celebrations with Traditional Flavors (Chocolate and Vanilla) but the Decoration is Especially Important to Delight the Kids<\/p>\n
For 8 people<\/p>\n
– Eggs: 4 units
\n– Sugar: 100 g
\n– Cocoa powder: 1 tablespoon
\n– Pinch of salt<\/p>\n
– Soft butter: 250 g
\n– Icing sugar: 150 g
\n– Milk: 2 tablespoons
\n– Vanilla extract: 1 tablespoon<\/p>\n
– Dark chocolate: 200 g
\n– Heavy cream: 100 ml
\n– Butter: 50 g<\/p>\n
Total time: 2 hours 50 minutes<\/p>\n
– Preparation: 40 minutes
\n– Cooking: 10 minutes<\/p>\n
Preheat your oven to 350\u00b0F (180\u00b0C). In a large bowl, whisk the eggs and sugar until the mixture is pale and doubled in volume. Gradually fold in the sifted flour and cocoa powder, gently mixing with a spatula to avoid deflating the batter. Pour the batter onto a baking sheet lined with parchment paper and spread evenly. Bake for about 10 minutes. Once baked, remove from the oven and let it cool slightly before rolling it in a clean, slightly damp kitchen towel to form a roll.<\/p>\n
Whisk the softened butter with the icing sugar until creamy. Add the vanilla extract and milk, then continue to whisk until the cream is smooth and light.<\/p>\n
Melt the dark chocolate with the heavy cream in a double boiler or microwave, stirring regularly. Add the butter and stir until you have a smooth, shiny ganache.<\/p>\n
Carefully unroll the cooled Swiss roll and spread a generous layer of vanilla buttercream inside. Re-roll the cake on itself. Trim the ends slightly to give the look of a log and place it on a presentation dish.<\/p>\n
Pour the chocolate ganache over the rolled log, smoothing it out with a spatula to create a “wood bark” effect. Use a fork to draw streaks to mimic the look of a real log. Dust with powdered sugar and decorate with holly branches or other festive decorations.<\/p>\n
Leave the Christmas log in the refrigerator for at least 2 hours before serving, to allow the ganache to set and the flavors to blend.<\/p>\n\n\n