Chocolate Yule Log Cake 巧克力树桐蛋糕

• 4 egg yolks
• 70 g caster sugar
• 30 g fresh milk
• 30 g corn oil
• 1 tsp vanilla extract
• 70 g cake flour/plain flour (sifted)
• 1 tbsp valrhona cocoa powder (mix with 1 tbsp hot water = cocoa paste)

Meringue

• 4 egg whites
• 50 g caster sugar

Ganache Cream

• 250 g semi-sweet chocolate  (chop to pieces)
• 30 g soft butter
• 180 g dairy whipping cream
• 1/2 tsp vanilla extract

1. Preheat oven at 180 deg C. Line 10 x 11 or 10 x 12 inch baking tray with parchment paper.

2. In a large bowl, mix egg yolks, vanilla extract, sugar, cooking oil and fresh milk together with a hand whisk, mix well and add in sifted flour, mix well again. Divide egg yolk batter into two portions and blend the cocoa paste into one of the egg yolk batter.

3. Meringue – Whisk egg whites to foamy and add sugar in 3-4 batches, continue to whisk egg white to glossy and peaks form.

4. Gently fold half of the meringue to the egg yolk batter and cocoa batter with a rubber spatula.

5. Pour the plain batter on lined pan. Then gently pour cocoa batter on top of the plain batter and spread evenly with a spatula.

6. Bake in preheated oven 180 deg for about 15 to 17 minutes.

7. Remove baking paper immediately after baked and leave cake to cool on wire rack with a clean parchment paper below (chocolate side at the bottom).

8. Spread ganache cream, then roll up the cake and chill in the refrigerator for 30 minutes to set. 

9. Trim the sides of the cake roll. Stir well the ganache cream again and apply 2-3 layers of it onto cake and cover each end. Use a fork to create lines along the cake to look like log. 

10. Lastly decorate the log cake with Christmas tag and dust with some snow powder or icing suar on top.

11. Ganache Cream – Place chopped chocolate pieces and butter into a bowl, set aside. Bring whipping cream to a boil at medium heat, then pour over the chocolate pieces. Stir chocolate till smooth and add vanilla extract, stir well again. Chill ganache cream for about 30 seconds to thicken before frosting.

If you find it’s troublesome to make 2 layers of batter (in step 2), just make one of the batters as you wish. So you don’t have to divide the meringue into two portions as well.

The remaining ganache cream can be kept in the fridge for 2-3 weeks.

巧克力树桐蛋糕

圣诞节少不了树桐蛋糕，尤其是巧克力口味，特别是小朋友的最爱。做树桐蛋糕一点都不复杂，做法很简单，约一个小时左右就可以做出很有香气浓郁的巧克力圣诞甜点了！

材料：

蛋白霜

做法：