Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 60 minuti |
Ingredients
| 4 | whole eggs |
| 130 g | Flour |
| 50 g | sugar |
| 150 g | bitter cocoa powder |
| 1 | sachet of baking powder |
| 250 g | mascarpone Sterilgarda |
| 2 cucchiai | condensed milk |
| 270 mL | Whipping Cream Sterilgarda |
| 1 cucchiaio | honey |
| 100 g | dark chocolate |
| 1 cucchiaio | of Rum |
| q.b. | butter |
Preparation
- Beat the eggs with the sugar until the mixture is light, frothy and without lumps.
- Sift the flour, cocoa, and baking powder, add them to the mixture, and gently mix with a spatula or wooden spoon, stirring from the bottom up so as not to deflate the dough.
- Butter a 32x32 cm square baking pan, pour in the mixture and bake in a preheated oven at 160°C fan-assisted (or 180°C static) for approximately 10-12 minutes.
- Prepare a clean, thin tea towel, unmold the still-hot base and immediately place it on the towel, roll it gently together to give it the shape of a roll and leave to cool.
- Combine the Sterilgarda mascarpone, condensed milk, and honey in a bowl and mix until smooth and creamy.
- Whip the Sterilgarda whipping cream and fold it into the Sterilgarda mascarpone cream, place in the refrigerator to firm up.
- Melt the dark chocolate in a bain-marie, add 70 ml of Sterilgarda whipping cream and a spoonful of rum, mix and leave to cool.
- Whip the remaining 100 ml of Sterilgarda whipping cream, add it to the melted chocolate and mix gently to obtain a soft ganache.
- Carefully unroll the cocoa base, spread the Sterilgarda mascarpone cream evenly over it, and roll it up tightly again.
- Cut a small part of the roll diagonally and place it sideways to recreate the “trunk” effect.
- Garnish with the chocolate ganache using a pastry bag with a striped nozzle, decorating the surface to recreate the bark.
Collect the granulated sugar in a bowl, flavoring it with the grated zest of a lemon. Add the sifted flour, cornstarch and baking powder. Mix the powders, ...
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