Today I offer you a rolled log with ganache whipped with milk chocolate and mascarpone. A simple, cheap, yet delicious log.
It’s so easy to make, just two steps of preparation. Flavor-wise, the log is not too sweet and quite light. Chocolate lovers will love this.
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Ingredients (serves 8 people):
Cookie rolls:
- 4 eggs, whites and yolks separated
- 120 g de sucre
- 100g flour
- 20 g cocoa
Ganache:
- 150 g milk chocolate
- 150 g full-fat liquid cream, at least 30% fat
- 250 g mascarpone cheese
instruct:
- D -1, night. Prepare the ganache. In a small saucepan, bring the liquid cream to a boil but not boiling. Meanwhile, melt the chocolate cut into chunks in the microwave in 15-20 second increments. Add the hot cream in 3 batches, beating well after each time, until you have a smooth and even texture. Cover the ganache with plastic wrap and refrigerate for at least 6 hours (or overnight).
- D 0, morning. Prepare cookie rolls. Preheat the oven to 180°C, static heat.
- In a bowl, beat egg whites with a mixer until stiff peaks form.
- In another bowl, mix the egg yolks and sugar for a few minutes until the mixture turns white and doubles in volume.
- Using a spatula, carefully mix in the egg whites in 3-4 batches.
- Finally, mix the sifted flour and cocoa in 3 batches with a spatula until you get a homogeneous texture.
- Pour the mixture onto a 40 x 28 cm baking tray lined with baking paper and spread evenly.
- Place in the oven and cook for about 15 minutes.
- Prepare another baking sheet sized piece of parchment paper. Once the cookies are cooked, remove them from the oven and allow to cool for 5 minutes before flipping them onto the prepared sheet. Carefully remove the parchment paper used for baking and roll the cookies sideways in the unused baking paper. Let cool. This will keep it in good shape and prevent it from drying out.
- D 0, morning. Finish the ganache. Add the mascarpone cheese to the ganache from the refrigerator (the ganache will harden during this time) and beat on medium speed for about 2 minutes until you have a thick and homogeneous cream. Don’t stir for too long or you may get slices. The buttercream is very stable and holds its shape very well.
- Unfold the biscuits and spread about 300 grams of cream. Roll tightly.
- Trim 1cm off the edge of the roll and place it on the tray.
- Cover log with remaining buttercream. I reserved about 50g for decoration. Score with a fork.
- Place the remaining buttercream into a piping bag fitted with a star tip and pipe 8 flowers on top.
- Store in a cool place until serving. Decorate with sugar beads before serving.
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