Tutti-Frutti Chocolate Log

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F). Line a 38x26 cm (15x10 inch) rimmed baking sheet with parchment paper, allowing some overhang on the sides, and lightly grease the paper.

   Ca. 5 min.

   Kokkens note: Leaving an overhang makes it easier to lift the cake out of the pan later.

2. 2

   Melt the chopped semi-sweet chocolate in a heatproof bowl set over a saucepan of simmering water, or in the microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.

   Ca. 5 min.

   Kokkens note: Ensure the chocolate does not get too hot, as this can cause it to become grainy.

3. 3

   In a large bowl, use an electric mixer to beat the egg yolks with the larger portion of granulated sugar on high speed until the mixture is pale, thick, and ribbony, about 3 minutes.

   Ca. 3 min.

4. 4

   Gently beat the slightly cooled melted chocolate, water, and the cake's vanilla extract into the egg yolk mixture until just combined.

   Ca. 1 min.

5. 5

   In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.

   Ca. 1 min.

6. 6

   Sift the flour mixture over the chocolate batter and fold it in gently with a spatula until just incorporated. Be careful not to overmix.

   Ca. 2 min.

7. 7

   In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until they form soft peaks.

   Ca. 2 min.

   Kokkens note: Ensure your bowl and beaters are completely free of any fat or grease, which can prevent the egg whites from whipping properly.

8. 8

   Gradually add the smaller portion of granulated sugar while beating on high speed until the whites are stiff, glossy, and hold their peak.

   Ca. 2 min.

9. 9

   Fold about a quarter of the beaten egg whites into the chocolate batter to lighten its consistency.

   Ca. 1 min.

10. 10

    Gently fold in the remaining egg whites in two additions, taking care not to deflate the batter.

    Ca. 2 min.

11. 11

    Pour the batter into the prepared baking sheet and spread it into an even layer with an offset spatula.

    Ca. 1 min.

12. 12

    Bake for 16-18 minutes, or until the cake springs back when you touch it lightly in the center.

    Ca. 18 min.

13. 13

    While the cake bakes, lay a clean kitchen towel on your work surface and dust it generously with the confectioners' sugar for dusting.

    Ca. 1 min.

    Kokkens note: The sugar prevents the warm cake from sticking to the towel.

14. 14

    Immediately turn the hot cake out onto the prepared towel. Carefully peel off the parchment paper.

    Ca. 1 min.

15. 15

    Starting from one of the short sides, tightly roll the warm cake and the towel up together.

    Ca. 1 min.

    Kokkens note: Rolling the cake while it's warm helps prevent it from cracking later.

16. 16

    Place the rolled cake on a wire rack to cool completely, about 30 minutes.

    Ca. 30 min.

17. 17

    While the cake cools, make the filling. In a chilled bowl, whip the cold heavy cream, the filling's confectioners' sugar, and the filling's vanilla extract until stiff peaks form.

    Ca. 3 min.

    Kokkens note: Chilling the bowl and beaters helps the cream whip up faster and more voluminously.

18. 18

    Gently fold the chopped candied mixed fruit into the whipped cream.

    Ca. 1 min.

19. 19

    Once the cake is completely cool, carefully unroll it. It will have a natural curve.

    Ca. 1 min.

20. 20

    Spread the tutti-frutti filling evenly over the surface of the cake, leaving a 2cm (1-inch) border on all sides.

    Ca. 2 min.

    Kokkens note: Leaving a border prevents the filling from squeezing out when you roll the cake.

21. 21

    Reroll the cake tightly, this time without the towel, and place it seam-side down on a serving platter.

    Ca. 1 min.

22. 22

    For a clean presentation, you can trim a thin slice off each end of the log. Dust with the optional garnish sugar before serving.

    Ca. 1 min.