Flow rate
Sweets
Duration
50 minutes
Difficulty
Medium difficulty
Ingredients
- 100 g Occelli® butter
- 4 eggs
- 125 g granulated sugar
- 120 g of 00 soft wheat flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 250 ml of fresh whipping cream
- 3 tablespoons of powdered sugar
- 100 g dark chocolate
Preparation
At Christmas it is almost obligatory to indulge in some gluttony: it is the right time to enjoy this log without feeling guilty, delicious with its cream filling and external chocolate icing, made with excellent Occelli butter!
Procedure
Start preparing the dough by melting 60 g of Occelli butter in a saucepan.
Beat well only the egg yolks (keep the egg whites aside in another bowl) with the granulated sugar. Add the melted butter to the mixture and mix.
Now, gradually incorporate the sifted flour together with the yeast. Then beat the egg whites kept aside together with the pinch of salt: when they are whipped to stiff peaks, add them to the mixture, a little at a time and mixing delicately to avoid deflating them.
Line a baking tray with non-stick paper and spread the dough, leveling it well to create a layer of uniform thickness. Bake in a preheated oven at 180°C for about 10 minutes.
Once the cake base is out of the oven, let it rest for a few minutes and then roll it up gently. Then let it cool rolled up like this.
Once the roll has cooled a little, prepare the filling for the log by whipping the fresh cream with the icing sugar until it is firm and compact.
Now, slowly unroll the base of the cake: fill it with a generous and even layer of whipped cream, then roll it up again.
Last step: prepare the icing by melting the dark chocolate in a bain-marie together with 40 g of Occelli butter. Then glaze the log by covering it well with the melted chocolate.
Depending on your personal taste, you can change the filling using butter cream, dark or white chocolate ganache, jam, etc.
