![]() ![]() Single cream: We will use single cream at two stages in our recipe.Ingredients for the white chocolate whipping ganache Wishing you a season of good cheer we all need it after the year we all had! □ If you haven’t don’t be nervous, have fun with it and watch the video below before you start. If you are familiar with any roll cake like swiss roll the process of the assembly is the same. Yule log is definitely not something to rush and requires attention to detail but the result is so rewarding and I personally love going the extra mile during the festive time for family and friends. This year I thought I will make a twist on the classic and create a black forest Yule log with chocolate sponge, boozy white chocolate whipping ganache(it’s Christmas right?!), amarena cherries and decadent dark chocolate ganache. People are very often overwhelmed by the process but it is just another fun project with a few steps and rules away from success. For garnish you can dust some cocoa powder and add some tempered chocolate for decoration.I don’t think Christmas is really here until I make my annual chocolate Yule log.Place the third and final merengue base on top and do the same.Place the 2nd merengue base on top and repeat with the ganache and coffee cream.Place one merengue base onto your serving plate, then pour 1/3 of the ganache, and evenly spread to the edges.Then slowly add in the cooled coffee (add more if you like a stronger taste) and then whip to stiff peaks. Whip up the cream along with the sugar and vanilla.Leave it in the fridge until ready to use.let it sit for 10 min, and then start mixing it slowly – at first it may seem as if it is splitting and not coming together, but just keep mixing and it will very quickly become a thick glossy ganache.Then in a small saucepan, add the cream and bring it to a boil – as soon as it starts boiling remove from the heat and immediately pour it over the chocolate. Put the chopped chocolate into a medium sized bowl along with the salt.Take them out and let them cool completely before removing from the baking sheet. Bake for roughly 40-50 min until the merengues are light golden brown.They can be larger if you like or if you can’t fit all three onto one tray then use two tray (you can bake them together in the oven just rotate the bottom tray to get an even bake). Once combined thoroughly, either using a piping bag or a spoon, pipe/spoon out three 6” discs onto the baking sheet. Take your crushed nuts and gently fold them into the merengue.Once they start becoming light and fluffy, add in the 150g sugar and mix on high u til you get a thick and strong merengue. Starting with the merengue – in a stand mixer or a large bowl with a handle held mixer, start whipping up your egg whites.Heat the oven on to 150C (300F) and line a baking tray with baking sheet.6 tbsp strong coffee, cooled (more if you like a stronger taste).200g hazelnuts, crushed and finely chopped (or any type of nuts you prefer).That’s how it tastes like! And I LOVE it! And if you are anything like me, you will love it too! □□ Honestly, it’s just chocolate chocolate some coffee and crunch and just more chocolate. However the taste is just YUMMMY! Outside of Sweden a Black Forest cake is known to be something different however in Sweden they have their own version – this one □ It’s basically nutty merengue bases filled with chocolate ganache and coffee cream decorated in tempered chocolate. Both to bake and to eat! So as most of my cakes it’s easy peasy. Honestly hands down one of my favourite cakes. Instagram: Use Hashtag: #bakedbyammna | Youtube: Baked By Ammna ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |