CHRISTMAS CHOCOLATE YULE LOG CAKE
CHRISTMAS CHOCOLATE YULE LOG CAKE
INGREDIENTS
| 1 | 250 g Rich’n Smooth Chocolate (for filling and on top) |
|---|---|
| 2 | 200 g Rich’n Smooth Chocolate |
| 3 | 400 g Dark chocolate |
| 4 | Chocolate sponge cake |
| 5 | M1 star tip |
DIRECTIONS
| 1 | Place 200 g Rich’n Smooth Chocolate and 400g chocolate (cut into small pieces) in a microwave safe bowl. |
|---|---|
| 2 | Heat on high for 30-60 seconds. Stir. Repeat until chocolate is melted and Rich’n Smooth Chocolate and chocolate blend well and get a smooth consistency. |
| 3 | Note: This may also be done over hot water in a boiler. If using this method, be careful not to get any water into the mixture – you will “tighten” the chocolate and cause it to become lumpy. |
| 4 | Cool the ganache to room temperature or until desired consistency is reached. |
| 5 | Refrigerate left over ganache and warm it to desired consistency when ready to use. |
| 6 | Using whipped Rich’n Smooth Chocolate, fill in between layers of sponge. |
| 7 | Top with ganache and then, spread whipped Rich’n Smooth Chocolate thinly and use spatula to spread in round circles. |
| 8 | Fill a piping bag with ganache and use an M1 tip. First, pipe rose shapes randomly all around the cake. Then, pipe vertical strips in between the rose shapes starting from the base to the top around the perimeter to represent the bark of the tree. |
| 9 | Decorate with dusting sugar, rosemary leaves and raspberries. |
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