Dive into the refined world of this chocolate log that elevates praline with an irresistible crunchy touch. A festive dessert that harmoniously combines cocoa intensity, praline sweetness and the crispy texture of lace cookies. Its meticulous preparation promises an exceptional taste experience for your holiday meals.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Separate egg whites from yolks. Beat egg whites into stiff peaks with a pinch of salt. Beat yolks with sugar until the mixture whitens and becomes frothy. Gently incorporate the egg whites, then sift flour and cocoa while mixing with a spatula.
- 2
Spread the batter evenly on a baking sheet lined with parchment paper. Bake at 180°C for 8 to 10 minutes. The cake is cooked when it's soft to the touch.
- 3
Upon removing from oven, flip the cake onto a clean slightly damp cloth. Roll it immediately with the cloth and let cool completely.
- 4
Melt milk chocolate in a double boiler. Bring cream to a boil then incorporate it into melted chocolate while mixing vigorously. Add praline paste and crumbled lace cookies. Mix until obtaining a homogeneous texture.
- 5
Carefully unroll the cooled cake. Spread the praline filling evenly leaving a 2cm border. Roll the cake again firmly without the cloth.
- 6
Wrap the log in plastic wrap and refrigerate for at least 4 hours before decorating and serving.
- Immediate rolling in a damp cloth ensures the cake won't break
- Work the filling at room temperature for easier spreading
- Crumble lace cookies at the last moment to preserve their texture
- Coat with chocolate ganache and sprinkle with crushed praline for a professional finish
