Would you like to learn how to prepare this chocolate Christmas trunk? In recipesgratis.net we give you the keys to learn to prepare it easily and get a trunk that has nothing to envy to the pastries. Keep reading!
| 🚻 8 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make chocolate Christmas trunk: |
| For the cake :: 4 Egg units 5 tablespoons of sugar 6 tablespoons of flour 2 teaspoons of cocoa powder | For the filling :: 300 grams of semimargo chocolate 200 milliliters of cream to mount (1 cup) 50 grams of butter para coverage :: 50 grams of bitter chocolate 150 grams of sugar (¾ cup) 3 Egg yolks units 275 grams of butter |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make chocolate Christmas trunk:
1. We started the Christmas trunk through the cake. To do this, take a container and beat the eggs with the sugar until they double their volume.
2. Add the previously sifted flour and cocoa powder, integrate these two ingredients with a spatula making soft surround movements.
3. extends the dough obtained on a previously greased oven tray or lined with baking paper. Bake the cake sheet for 15 minutes at moderate temperature.
4. Reserve the cake and prepare the stuffing of the chocolate trunk. To do so, heat the cream in a saucepan and, when it is about to boil, add the chocolate and butter previously cast in the microwave.
5. mix well and remove the saucepan from fire. Let the cream and chocolate cool. Reserve the filling and put the coverage.
6. To make the coverage you must prepare a syrup by putting the sugar in a saucepan and covering it with water. Do not add more water than necessary. When the sugar has been completely dissolved, remove the syrup from the fire.
7. Beat the egg yolks with the blender or electric rods until they begin to take a more pale color. Then, gradually add the previous syrup and keep beating. Let this mixture cool and incorporate the chocolate you had reserved, mix and let cool again.
8. Now that you have all the ready parts, the time has come to mount the chocolate trunk. Extend the cake on the work surface and distribute the filling uniformly. Take one of the ends and begin to roll up very carefully.
9. Cover the entire chocolate roll with the coverage already cold and with a stick or fork draw lines to simulate the texture of a trunk.
10. Let the chocolate Christmas trunk cool in the refrigerator and sprinkle sugar glasses when you are going to serve it.
