Fruit Recipes
Chocolate Log with Tacle Cream
60minutes
6serves
difficulty
Preparation
For the cocoa biscuit dough
1
In a bowl, beat the egg yolks with the sugar until frothy and white; add the sifted flour, cocoa and baking powder. Stir until well blended and even.
2
Add the beaten egg whites, stirring from top to bottom without allowing the mixture to come apart. Line a baking tray with baking paper and pour in the mixture, levelling it out with a spatula until a 32x28cm rectangle is formed.
3
Bake at 180°C for 15/20 minutes.
4
When cooked, turn the biscuit dough upside down on a cloth and leave to cool completely.
For the Tacle cream
1
In a saucepan, mix the egg yolks, sugar and corn flour, stir, then add the Tacle juice.
2
Put the cream on the heat and cook until it thickens, stirring constantly.
3
Switch off and pour the cream into a bowl, cover with cling film and leave to cool (preferably overnight).
To decorate
1
Melt the dark chocolate in a small saucepan over a bain-marie. Once melted, pour it on a sheet of baking paper and level it well with a spatula until it is about 1mm thick.
2
Wait a few minutes and fold the sheet.
3
Let the chocolate harden well (preferably overnight) and then slowly unroll the baking paper. The result is chocolate sheets.
How to assemble it
1
Unroll the cake and spread the 3moretti orange cream on top (leaving a spoonful aside) in an even layer, leaving a 1cm gap around the edge.
2
Roll it up again and place it in the fridge, wrapped in cling film for a few hours.
3
Spread the spoonful of 3moretti orange cream on the log and decorate with the chocolate leaves.
4
Sprinkle with icing sugar and serve.
Ingredients
For the cocoa biscuit dough
150 g sugar to taste60 g 00 flour20 g cocoa4 eggs1 tsp. of baking powder for desserts
For the Tacle cream
300 ml 3moretti Tacle juice 30 g corn flour75 g sugar2 egg yolks
To decorate
120 g dark chocolateto taste icing sugar
