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The cake batter is simple and does not require too much delicacy. However, roll the cake is still the most dangerous step. You can use a clean cloth to roll the cake but I prefer to use a large sheet of parchment paper.
. A recipe from Ricardo
: http://www.ricardocuisine.com/recettes/gateaux/860-buche-au-chocolat-et-au-mascarpone
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INGREDIENTS:
Cake 3 / 4 cup all-purpose flour
1 / 2 c. Tea
baking powder 1 oz bittersweet chocolate, chopped
1 / 4 cup unsalted butter
1 / 4 cup cocoa 4 eggs
3 / 4 cup brown sugar
1 / 4 cup strong coffee, sweetened
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Topping mascarpone cheese
1 cup mascarpone cheese
1 / 2 cup powdered sugar 1 tsp
tsp vanilla extract
1 / 2 cup 35% cream Icing sugar
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PREPARATION:
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Place rack in center of oven. Preheat oven to 400 ° F. Line a baking tray of 43 x 30 cm (17 X 12 inches) with parchment paper by leaving protrude slightly on both sides. Butter and flour the sides.
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Cake In bowl, combine flour and baking powder. Book.
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In a small saucepan, slowly melt the chocolate, butter and cocoa. Whisk until the mixture is homogeneous. Book.
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In another bowl, whisk eggs and sugar with electric mixer until the mixture whitens and triple in volume, about 5 minutes. At low speed, add dry ingredients. Using a spatula, gently fold the chocolate mixture.
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Spread the paste on the plate. Bake 6 to 7 minutes or until a toothpick inserted in center comes out clean.
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Upon exiting the oven, invert cake onto a clean cloth or a large sheet of parchment paper. Remove paper and brush the cake with coffee. Roll the cake while still warm with the clothes from the shorter side. Cool completely.
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Topping mascarpone cheese
Meanwhile, in bowl, beat cream cheese, sugar and vanilla with electric mixer 1 minute. Stir in the cream, whisking until the net stiff peaks.
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Unroll cake and spread with filling. Roll again.
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Before serving, sprinkle with powdered sugar.
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