Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chocolate chiffon cake bûche de noël. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Chocolate Chiffon Cake Bûche de Noël is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Chocolate Chiffon Cake Bûche de Noël is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have chocolate chiffon cake bûche de noël using 15 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Chiffon Cake Bûche de Noël:
- Get Chocolate cream:
- Prepare 40 grams Milk
- Make ready 1 packages Milk chocolate (or baking chocolate)
- Get 1 pack Heavy cream
- Make ready 15 grams Sugar
- Prepare Chocolate chiffon cake:
- Get 3 Egg yolk
- Get 30 grams Sugar (for the egg yolks)
- Take 35 grams Vegetable oil
- Get 45 grams Milk
- Take 10 grams Brandy
- Get 70 grams Cake flour
- Get 10 grams Cocoa powder
- Take 4 Egg white
- Prepare 40 grams Sugar (for the egg whites)
Instructions to make Chocolate Chiffon Cake Bûche de Noël:
- Make the chiffon cake batter. Add the egg yolks to a bowl, add sugar for the egg yolks, and gradually add oil, and whisk with an egg beater with each addition.
- Add milk and brandy and mix, combine the cake flour and cocoa powder and sift in, and mix in circles with an egg beater.
- Make the meringue. Add the egg whites and the sugar for the egg whites into a bowl, and whip well with a hand mixer until peaks form.
- Measure about 1/4 of the meringue, first add it to the batter from Step 2, blend together, add it to the whole amount, and mix until evenly incorporated.
- Pour the batter into the mold, and bake in an oven preheated to 170°C (338 Fahrenheit) for 35 minutes. After baking, flip it upside down to cool completely, and remove it with a knife.
- Make the chocolate cream. Place the milk into a microwave safe container, microwave until it boils, add the minced chocolate, and mix to dissolve.
- Add heavy cream and chocolate to a bowl, place the bottom of the bowl into an ice bath, and whip until thickened.
- Leave about 1/3 of the chocolate from Step 6 aside, add into Step 7 a bit at a time, and whip until it forms a thick ribbon when scooped up. (We will use the remaining chocolate later).
- Use a palette knife to coat the entire chiffon cake with the chocolate cream.
- Take a small amount of the chocolate leftover from Step 8 on the palette knife, and lightly spread around the top of the cake, and create a bumpy pattern.
- Take a bit of the chocolate onto the palette knife, and coat the sides randomly from the bottom to the top.
- Use a comb on the surface of the cake, and make a tree ring pattern. (You can also use a spoon or a fork).
- Draw random patterns on the side like a tree trunk with the tip of a fork. Transfer to a plate, top with decorations, and it is done.
- I used holly leaf-shaped cocoa cookies for decoration.
- This is a chocolate chiffon cake that everyone will love that's perfect for Christmas.
So that’s going to wrap it up for this exceptional food chocolate chiffon cake bûche de noël recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope this site becomes “the place to be” when it comes to chocolate chiffon cake bûche de noël cooking. Go on get cooking!
