{"id":286740,"date":"2013-12-01T16:44:00","date_gmt":"2013-12-01T15:44:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/coffee-almond-chocolate-log"},"modified":"2013-12-01T16:44:00","modified_gmt":"2013-12-01T15:44:00","slug":"coffee-almond-chocolate-log","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/coffee-almond-chocolate-log\/","title":{"rendered":"Coffee Almond Chocolate Log"},"content":{"rendered":"
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For Christmas this year, I really had no idea what I was going to do. I wanted to avoid macaroons (I love them, but I make them so much in class that I hardly eat them anymore!). So I figured there was the frozen log option, but I preferred a simple rolled sponge recipe. So I propose you my version which was made as I wanted! A  double sponge cake with a layer of coffee-chocolate buttercream sprinkled with caramelized almonds and another with a chocolate ganache. All topped with a chocolate mirror and caramelized almonds. Slivered almonds can be used instead of almond sticks.  <\/div>\n
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Recipe for the chocolate hazelnut coffee log (for 8 to 10 people):<\/h2>\n
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G\u00e9noise (for two 30X40 plates):<\/b><\/div>\n
-200g of sugar<\/b><\/div>\n
-6 eggs<\/b><\/div>\n
-60g of soft butter<\/b><\/div>\n
-200g of flour<\/b><\/div>\n
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Chocolate coffee buttercream:<\/b><\/div>\n
-90g of sugar<\/b><\/div>\n
-90g of egg yolks<\/b><\/div>\n
-115g of semi-skimmed milk<\/b><\/div>\n
-350g of soft butter<\/b><\/div>\n
-12g of coffee powder<\/b><\/div>\n
-20g of cocoa powder<\/b><\/div>\n
-50g of feuilletine (crushed cr\u00eapes dentelles)<\/b><\/div>\n
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Chocolate ganache:<\/b><\/div>\n
-250g full cream<\/b><\/div>\n
-210g of chocolate<\/b><\/div>\n
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Chocolate mirror:<\/b><\/div>\n
-100g of semi-skimmed milk<\/b><\/div>\n
-150g of full cream<\/b><\/div>\n
-250g of chocolate<\/b><\/div>\n
-30g of butter<\/b><\/div>\n
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Caramelized almonds: (method HERE<\/a>)<\/b><\/div>\n
-250g of almond sticks or <\/b>
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-100g cane sugar syrup<\/b><\/div>\n
-3g of salt<\/b><\/div>\n<\/div>\n

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\n<\/span> with the coffee buttercream:<\/span><\/i><\/div>\n
Bring the milk with half the sugar (45g) to a boil.<\/i><\/div>\n
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 Put the rest of the sugar with the yolks and mix without whitening.<\/i><\/div>\n
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 Add hot milk while whisking.<\/i><\/div>\n
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 Poach at 85\u00b0C, stirring continuously with a whisk.<\/i><\/div>\n
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 Transfer to the bowl of the food processor.<\/i><\/div>\n
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 Add the coffee powder. Turn on the whisk until the mixture is room temperature. The cream will take on an extremely smooth consistency. <\/i><\/div>\n
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 Change the whisk for the sheet (again!) and add the soft butter little by little.<\/i><\/div>\n
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 Let the sheet turn until the cream is perfectly homogeneous.<\/i><\/div>\n
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\nAdd cocoa powder and crushed cr\u00eapes dentelles. Mix again.<\/i>
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It’s ready. Set aside until needed.<\/i><\/div>\n


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For the chocolate ganache. Heat the whole cream and pour it over the chopped chocolate (or the pellets<\/a> like mine!).<\/span><\/i><\/div>\n
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For the caramelized almonds, proceed as in the recipe for Swiss Rochers HERE<\/a>.<\/i><\/div>\n<\/div>\n
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Then prepare the sponge cake.<\/span><\/i><\/div>\n
Preheat the oven to 180\u00b0C.<\/i><\/span><\/div>\n
Place room temperature eggs and sugar in the bowl of a mixer fitted with a whisk attachment or in a large bowl (with an electric whisk in your hand!).<\/i><\/div>\n


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Whip at high speed for 10 minutes! And yes! It takes a while, but it allows the mixture to become frothy and very airy!<\/i><\/div>\n


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Add flour and mix gently, lifting, as for a chocolate mousse.<\/i><\/div>\n


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Add the melted butter and mix (always so gently!!).<\/i><\/div>\n


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 Simply put half of the sponge cake on a plate (and the other half on a second one…!). You have to let the dough spread a little without spreading it all over the baking sheet (as shown on the pictures!!).<\/i><\/div>\n
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Spread as evenly as possible, but not all over the baking sheet. It should look like a circle the same size as the circle used in the recipe.<\/i><\/div>\n
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 Transfer to a flared edge plate of the same size (30X40).<\/i><\/div>\n
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\nBake each plate for 11-12 minutes at 180\u00b0C.<\/i>
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Remove the sheet from the   hot plate (remember to put the second plate in the oven). Turn upside down and remove the paper. <\/i><\/div>\n
Note from Bernard:<\/b> if you are afraid of having a too dry sponge cake, you can soak it with a punching syrup, see the opera recipe HERE<\/a>. But you will have to soak it once rolled !!!! Especially not before because it could break up…<\/i><\/div>\n

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Put all the coffee buttercream on the sponge cake (a little cooled or the cream will melt!). <\/i><\/div>\n

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Sprinkle with caramelized almonds. Don’t forget to keep some for decoration! <\/i><\/div>\n

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Gently roll the sponge cake. If the outer edges break a little, it’s not a big deal! Put in a cool place.<\/i><\/div>\n

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Turn out the second sponge cake. Put all the chocolate ganache on it. Spread as evenly as possible. <\/i><\/div>\n

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Place the first coffee roll on the edge of the chocolate sponge cake. Roll it up. <\/i><\/div>\n

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We thus obtain a large roll. Place in a cool place for one hour. As I explained above, you can if you wish (I did not) soak the rolled sponge cake in punch syrup at this point. <\/i><\/div>\n

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Trim the edges to get a clean log. <\/i><\/div>\n

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Prepare the glaze by placing the chocolate, cream and milk in a double boiler or microwave. Mix well and add the butter in pieces.<\/i><\/div>\n
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Pour the mirror over the cake on a rack. Be sure to use a baking sheet lined with parchment paper to catch the mirror.<\/i><\/div>\n

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Garnish with caramelized almonds (either in sticks or slivered). <\/i><\/div>\n

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Let stand in a cool place until . <\/i><\/div>\n
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\"1<\/div>\n<\/div>\n

B\u00fbche Caf\u00e9 Amandes Chocolat<\/h2>\n
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<\/a>Pour les f\u00eates de No\u00ebl de cette ann\u00e9e, je n\u2019avais vraiment aucune id\u00e9e de ce que j\u2019allais faire. J\u2019avais envie d\u2019\u00e9viter les macarons (je les adore, mais j\u2019en fais tellement en cours que je n\u2019en mange presque plus !). Je me suis dit qu\u2019il y avait donc l\u2019option b\u00fbche glac\u00e9e, mais je pr\u00e9f\u00e9rais une recette simple \u00e0 base de g\u00e9noise roul\u00e9e. Je vous propose donc ma version qui s\u2019est faite au fur et \u00e0 mesure de mon envie! Une \u00a0double g\u00e9noise avec une couche de cr\u00e8me au beurre caf\u00e9-chocolat parsem\u00e9e d\u2019amandes caram\u00e9lis\u00e9es et une autre avec une ganache au chocolat. Le tout surmont\u00e9 d\u2019un miroir chocolat et d\u2019amandes caram\u00e9lis\u00e9es. On peut tout \u00e0 fait y mettre des amandes effil\u00e9es \u00e0 la place d\u2019amandes b\u00e2tonnets. <\/span><\/div>\n
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