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Christmas trunk

The Christmas log is the most beautiful dessert you could serve at the festive Christmas table. An easy recipe from Argyro that you will love and want to make for the rest of the year. The chocolate sponge together with the white coating create the perfect combination. For this reason, the white trunk with the velvety chocolate mousse should not be missing from any table.
For the chocolate sponge cake,
all sponge cake ingredients should be at room temperature.
- Preheat the oven. We will bake at 160ºC in the air.
- Butter a shallow sponge cake pan or the shallow kitchen pan. We lay parchment paper.
- Sift the flour and cocoa and set aside.
- Put the egg whites with the salt in a bowl.
- With a hand mixer, beat at medium speed for 2-3 minutes until the egg whites thicken and form stiff peaks.
- When the meringue is well foamed, sprinkle in the sugar. Continue beating in the mixer at low speed for 1′ until the meringue is shiny and elastic.
- One by one, add the yolks melted couverture and stop the mixer.
- Sift the flour and cocoa into the mixture.
- Fold with a soft spatula gently so as not to lose the volume of the meringue.
- Pour into the pan, flatten the mixture and bake on the middle grill for 10′-12′ to stabilize.
- Let it stand in the pan and cool.
For the chocolate mousse,
the cream must be cold.
- Beat the cold cream in a thick form with a hand mixer. To make peaks standing.
- Leave in the refrigerator.
- Heat the milk in a saucepan.
- Put the couverture in a bowl.
- As soon as the milk boils, pour it into the chocolate.
- Cover the bowl with the chocolate and hot milk.
- Let it stand for 1 minute and mix well to melt the chocolate and make the mixture smooth, shiny and thick.
- Let the temperature of the melted chocolate drop for a few minutes.
- Add the whipped cream little by little and mix.
- Let the chocolate cream harden in the refrigerator for half an hour.
For the white icing
- We will use bain marie. Put all the ingredients in the bain marie bowl.
- With a hand mixer, beat the ingredients at high speed for 7′ continuously. The mixture will take 3 times its volume. It will swell a lot, get shiny and become elastic and firm.
- Put it in a pastry cone in the fridge until garnishing.
- Fill the sponge cake with mousse, roll it up and decorate it with the white icing.
- Sprinkle with peanuts, crackers or red fruits.
The secret to the Christmas log
- You can make the sponge cake two to three days in advance. After it has completely cooled, you will cover it all around the pan with film and leave it at room temperature. This way it will keep its moisture.
- If the sponge cake breaks at some point while rolling, stick it by pressing on the mousse. There is no problem.
- Flatten the surface of the sponge before baking so that it is the same thickness everywhere and bakes evenly.
- In order for cold cream to be whipped into thick form, it must have more than 35% fat. This is the only way it will swell and make a “body”.
- Make the log a day ahead and refrigerate.
- Before serving the Christmas log, let it stand for 15 minutes at room temperature.
- The Christmas log that will be left over is kept in the refrigerator.
Be sure to read too my secret, for the most fluffy and airy sponge cake!
You want more recipes for magical Christmas sweets? Find them all here!
This white Christmas log is a dream and so is the Christmas recipe below
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