Bà»che de Noël
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Loading... - Monike Theodote
- 04 Dec 2020
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SERVES
8
INGREDIENTS
For the sponge
-6 eggs, separated
-Pinch of cream of tartar
-240g caster sugar
-½ tsp vanilla extract
-50g plain flour, sifted, plus extra for dusting
-2 tbsp cocoa powder
-Butter, for greasing
For the filling
-480ml double cream
-65g icing sugar
-65g cocoa powder
-1 tbsp Irish cream liqueur
For the ganache
-200ml double cream
-100g dark chocolate, chopped
-Icing sugar, to decorate
METHOD
-Preheat the oven to 170C/Gas 3½.
-Place the egg whites in a clean bowl with the cream of tartar. Whisk with an electric whisk, until soft peaks form. Gradually add half the sugar and continue to whisk until firm peaks are achieved.
-In another bowl, whisk the egg yolks with a pinch of salt, the remaining sugar and vanilla extract until pale and fluffy. Add the flour and cocoa powder and mix until combined. Add a spoonful of the egg white mixture to loosen it up, then tip the mixture into the bowl with the egg whites. Fold gently until combined.
-Place into a greased and floured Swiss roll tin. Mine is a silicone 37 x 27cm tin, which is perfect for this amount of mixture, but you may want to adjust if yours is smaller.
-Bake for about 10 minutes. The sponge should be cooked through but springy. Make sure you remove from the oven before the edges are too browned or they will crack when rolled.
-Remove the sponge from the tin and place on a damp tea towel. Roll up the sponge from a long edge in the tea towel and leave to cool. This will keep the sponge moist and make sure it doesn’t crack when you want to roll it again.
-For the filling, whisk the cream, icing sugar, cocoa powder and liqueur in a bowl until firm. Chill until you are ready to use.
-When the sponge is completely cool, unroll (if the skin of the sponge gets left behind on the towel, this is fine) and smooth the filling out on to the sponge, taking it right to the edges, so that it is about the same thickness as the sponge or just a little less. Place back into the fridge for about 10 minutes to firm up.
-Roll up the sponge from a long edge, using the tea towel to help push it along, and chill again while you make the ganache.
-Place the double cream in a saucepan and bring to the boil, then remove immediately and pour into a bowl over the chopped up chocolate. Leave to rest for two minutes. Once the chocolate has melted a bit, fold the chocolate and cream together until smooth and glossy. Chill until it starts to thicken. Once the ganache is firm enough, whip it up to make it pale and fluffy.
-Cut a large slice off one end of your Swiss roll at an angle and place it alongside the main log to form a branch. Cover all over with the whipped ganache and run a palate knife up and down to give a bark-like texture to the surface. Do the same in a circular pattern at each end of the roll. Dust with a spot of icing sugar to finish.
