Tronco de Natal de chocolate

Ingredientes

• For sponge roll:
• 3 large eggs (separated)
• pinch salt
• 1/2 cup sugar
• 1/2 cup cake flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• For the filling:
• 1 CUP heavy whipping cream
• 2 tablespoons confectioners sugar
• For the Icing or Frosting:
• 4 ounces butter (1 stick)
• 1 3/4 cups confectioners sugar
• 1/8 cup cocoa powder
• 2 tablespoons heavy whipping cream
• To Decorate the Cake:
• 2 teaspoons confectioners sugar (optional)
• 10 cranberries (fresh cranberries or raspberries)

Modo de preparo

1. 1

   Preheat oven to 400 degrees Fahrenheit.

2. 2

   Grease and line the bottom of a 9 x 13 inch swiss roll pan with parchment paper.

3. 3

   Separate the eggs and put the yolks to one side.

4. 4

   Add the egg whites to a large clean dry bowl with a pinch of salt and beat until the mixture is stiff and dry looking. Add the sugar to the egg whites and beat for a further 3 to 4 minutes until thick and glossy.

5. 5

   Add the egg yolks and beat until thick.

6. 6

   Sift the flour, cocoa powder and baking powder together in a separate bowl.

7. 7

   Gently and gradually fold the flour mixture into the beaten eggs with a metal spoon.

8. 8

   Pour the batter into the prepared swiss roll pan and spread out evenly.

9. 9

   Bake in the pre-heated oven on the top shelf for 10 minutes.

10. 10

    Lay a sheet of parchment paper on the counter and sprinkle it with a light dusting of fine white sugar.

11. 11

    Turn the baked sponge roll onto the sugar dusted paper. Remove the lining paper.

12. 12

    Roll the cake up with the paper inside, and starting from the narrower edge. Leave to cool wrapped in the paper.

13. 13

    When the cake has cooled, whip the cream with two tablespoons of confectioners’ sugar to sweeten. Carefully unwrap the rolled sponge, and fill it with cream. Gently re-roll the filled sponge.

14. 14

    Sift the cocoa powder and confectioners’ sugar for the frosting together in a bowl. Add the butter and beat well until the mixture starts to lighten in color.

15. 15

    Add two tablespoons of heavy whipping cream to the frosting and continue to beat with an electric mixer for another 3 to 4 mintues.

16. 16

    Cut a small diagonal piece from one end of the cake log and place the smaller piece to the side of the main piece.

17. 17

    Spread the chocolate frosting over the outside of the main log and its branch, joining the two pieces together with frosting.

18. 18

    Using a fork, mark the frosting with lines to give the effect of tree bark.

19. 19

    Decorate the top with cranberries or raspberries. Dust the top of the cake with confectioners’ sugar which resembles snow.