Bûche de Noël, or Sweet Christmas Log, is a typical dessert of the French Christmas tradition. Of great effect for its characteristic shape of the rolled biscuit dough and of undoubted gluttony for the richness of the filling and the chocolate icing covering, the Christmas Log is perfect along with the Moscato by Cantina La Torre di Castel Rocchero.
30 grams of flour 00
50 grams of potato starch
2 tablespoons of granulated sugar
120 grams of powdered sugar
400 grams of chestnut cream
300 grams of dark chocolate
2 tablespoons of rum
120 g of butter
1 tablespoon of bitter cocoa
1 pinch of salt
After opening the eggs and having the yolks and egg whites separated in two different bowls, whip the egg yolks with the sugar and the egg whites with a pinch of salt till you have the classical transparent foam. Mix the two compounds then add the 00 flour and the potato starch. Then roll out the mix in a baking sheet that you have meanwhile covered with baking paper and bake at 150° for 15 minutes.
In the meantime prepare the filling by mixing the chestnut cream, rum and cocoa.
Remove the dough from the oven and transfer it on a damp towel then remove the oven paper and roll the dough in the cloth. When it will be less warm, unroll it and cover it with the mix and the cream of chestnuts. Roll up again and place it in a refrigerator for at least 3 hours, taking care to wrap the cake in a plastic wrap. Melt the chocolate in bagnomaria way, add the butter and whip the cream with a whisk. Take out the cake from the refrigerator and having cut in oblique both ends, spread a little cream on one side of the two pieces and put them together to create the classic form of a log. Cover it all with the chocolate cream and decorate by using a fork. Put the cake in the refrigerator again for two more hours and then serve.
SUGGESTED WINE: Moscato d’Asti from La Torre di Castel Rocchero