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.
First you need to pasteurize the eggs, put the yolks in the mixer with 50 grams of sugar, and start whipping them (if you don't have a mixer, an electric ...
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