Chocolate Cranberry Log

Preparation

Rolling cake

1. Preheat oven to 350 ° F (175 ° C).
2. Cover a baking sheet with parchment paper.
3. With an electric mixer, beat the eggs and sugar until the mixture is foamy and has tripled in volume.
4. Add the flour, cocoa and baking powder in 3 folds gently folding with a spatula.
5. Pour the mixture on the baking sheet.
6. Spread the dough to equalize it.
7. Cook for 10 to 12 minutes.

Candied cranberries

1. Boil water and sugar.
2. For candied cranberries, cut 1 cup fresh cranberries in half and place in a container.
3. Cover these cranberries with the syrup and let cool to room temperature then cool in the refrigerator.

Frosted cranberries

1. Coat 1 cup fresh whole cranberries with egg white with a brush and roll in sugar.
2. Let dry for 1 hour.

Chocolate Chantilly with milk

1. Boil the cream and pour over the milk chocolate, mix well with a whisk until you get a whipped butter texture.

Cake assembly

1. Carefully unmold the cake and place it on a parchment paper or a clean cloth.
2. Spread the whipped cream, about 3/8 in (1 cm) thick, over the entire surface of the cake, leaving a space of 3/4 in (2 cm). On one end of the length.
3. Using parchment linen or paper, lift the cake and roll it all the way down.
4. Leave to rest in the refrigerator for at least 1 hour.
5. Crumble the outside with the rest of the cream. **
6. Decorate generously with drained candied cranberries, dried cranberries and frosted cranberries.
7. Keep the cake in the fridge until ready to serve.

Info

• Difficulty level: Advanced 
• Preservation:
  • Refrigerator: 2 to 3 days
  • Freezing: 1 to 3 months well packaged

Tip

• ** At this point, you can freeze the log. You only have to go through the following steps when the cake is thawed.

Lexicon

• * Waiting: Time needed to let the dough rise (inflate) to the desired level.