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Mini Buche de Noel (Chocolate log cakes with buttercream frosting)
Ingredients
| Chocolate Sponge Cake | Buttercream Frosting |
| 15g Cocoa Powder | 100g Egg Whites |
| 160g Egg Yolks | 200g Sugar |
| 160g Sugar | 300g Softened Butter |
| 165g Cake Flour | For Décor Almond bits |
| 265g Egg Whites | For Décor Chocolate Ganache |
1. Methods for Chocolate Sponge Cake
1. Pre-heat the oven to 190°C using the ‘4D Hot Air’ mode.
2. Using an electric mixer with stirring whisk, whisk egg yolks and sugar until it turns pale and reaches the ribbon stage.
3. Then in a separate mixing bowl, whisk the egg whites and sugar to form meringue (until stiff peak is formed).
4. Fold the meringue into the egg yolk mixture until well mixed and then add cocoa powder and cake flour. Mix well.
5. Place the cake mixture into a piping bag and pipe the mixture into your desired log cake mould.
6. Bake in the oven for about 12 minutes or when the toothpick comes out clean after poking into the cake.
7. Remove the chocolate log cakes from mould, and set aside to cool completely.
2. Methods for Buttercream Frosting
8. Over a Bain Marie (water bath), temper the egg whites with sugar. Ensure that sugar dissolves completely.
9. Using an electric mixer with a whisk attachment in a clean bowl, whip the tempered egg whites until firm peak is formed.
10. Continue whisking at a medium speed, and gradually add in softened butter. Whisk until buttercream is formed.
11. Spread the buttercream onto the sponge cakes and create tree bark effect using palette knife.
12. Create tree rings on both ends using chocolate ganache.
13. Enliven the cakes with almond bits along the sides, and some Christmas decorations!
Recommended Product
Serie 8 | Oven
The steam oven with PerfectBake and PerfectRoast: Get perfect results, automatically and gently.
