Servings:12
When you need a showstopper holiday dessert, look no further than this elegant rolled cake, which is inspired by the French bûche de Noël, or yule log.
Position a rack in the middle of the oven and heat the oven to 350°F. In a double boiler, melt the chocolate with the warm water. Let cool to room temperature.
将18×13英寸的有框烤盘(标准的半平底锅)和软黄油涂上润滑。将锅中的羊皮纸排成;黄油,然后面粉羊皮纸。
使用电动搅拌机,将蛋黄以中高速的大碗将其鞭打,直到颜色发光并开始变稠,在站立式搅拌机中2至3分钟,或者用手动搅拌机使用3至5分钟。加入1/2杯糖,然后鞭打直到非常厚和浅黄色,约2分钟。将速度降低至低,并混合融化的巧克力。用橡胶刮刀搅拌,加入可可和盐混合。
In a clean, dry bowl with clean, dry beaters (any grease will keep the whites from whipping), whip the egg whites with an electric mixer at medium speed until they’re frothy and begin to increase in volume, about 30 seconds. In a steady stream, add the remaining 1/2 cup sugar. Increase the speed to medium high and whip until soft peaks form, 2 to 3 minutes in a stand mixer, or 4 to 6 minutes with a hand mixer.
With a rubber spatula, fold the whites into the chocolate mixture in two equal additions. You can fold in the first half vigorously to lighten the yolks, but fold in the second half gently, mixing just until the batter is evenly colored with no streaks of white. Don’t overmix. Scrape the batter into the baking pan, gently spreading and smoothing it to make sure it’s level. Bake until the top springs back lightly when touched, 22 to 25 minutes.
同时,在柜台上撒上干净的洗碗奶油(至少与蛋糕盘一样大)。用筛子用可可粉将毛巾粉到毛巾上,完全覆盖它(这会防止蛋糕在冷却时粘在毛巾上)。
用一个大平底锅,把奶油、糖、1/2cup of the water, and the cocoa. Bring the mixture to a boil and then reduce the heat to a simmer, whisking often, until very thick, like hot fudge sauce, 8 to 10 minutes from when the mixture began simmering. Pay close attention: This mixture boils over easily. Remove the pan from the heat. While the mixture is cooling, bloom the gelatin in the remaining 1-1/2 Tbs. of water. Melt the bloomed gelatin over very hot water or in the microwave. Whisk the gelatin into the chocolate mixture and strain the glaze through a medium sieve into a metal bowl. Let the glaze cool at room temperature until thick but still pourable, about 5 to 10 minutes; the glaze should be about 110° to 120°F. (If you’ve made the cake ahead, unwrap it and put it on a rack set over a foil-lined baking sheet.)
Pour the glaze over the roulade, using an offset spatula to help the glaze cover the top and sides evenly. Don’t worry about covering the ends; they’ll be trimmed later. Refrigerate uncovered for at least 30 minutes or up to 4 hours.
Make Ahead Tips
You can make the cake and filling and assemble the roulade (without the glaze) a day ahead. Wrap the unglazed roulade with plastic, refrigerate it, and glaze it the next day. You can prepare the garnishes ahead, too, but whip the cream close to serving time.
海绵蛋糕的效果非常好,但是我对馅料并不感到兴奋。它没有像图片那样浮肿,并且有略带油腻的感觉。我使用了克莱门汀(Clementine Zest),而不是橙皮,柑橘味非常浓烈,有点过于酸性。
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