Chocolate Coconut Bûche de Noël: a delicious recipe

published on 10 December, 2018 at 13:22
Ingredients:
Chocolate Sponge Cake
4 eggs, separated
1/2 cup (100g) sugar, divided
1 tsp (5g) vanilla extract
1/4 cup (30g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) baking powder
1/4 tsp (1g) salt
 
Caramelized Coconut For Frosting
1/2 cup (25g) unsweetened shredded coconut
2 tbsp (30g) sugar
1 tbsp (15ml) water
 
White Chocolate Coconut Frosting
4 oz (120g) Mascarpone cheese
1 tbsp (8g) powdered sugar
1 tsp (5g) vanilla extract
3.5 oz (100g) white chocolate
2 tbsp (30g) whipping cream
1 cup (240g) whipping cream, chilled
 
Chocolate Shards
4 oz (120g) semisweet chocolate
1.5 oz (40g) semisweet chocolate, small pieces, for tempering
 
Directions:
Separate egg whites from yolks, add sugar over the yolks and mix until thick and creamy. Then add vanilla.
In a bowl whisk flour with cocoa powder, baking powder and salt and add to yolks mixture. 
Fold the whites into the yolk mixture, spread batter on a baking sheet. Bake for about 10-12 at 350°F (180°).
Make the frosting and cover the cake, roll and decorate with chocolate.
 
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