Tronc de Nadal

  • Tronc de Nadal

Ingredients

For the base

  • 4 whole eggs
  • 2 egg yolks
  • 80 g sugar
  • Peel from half a lemon
  • 80 g flour

For the filling and decoration

  • 400 g plain cooking chocolate
  • 250 g butter
  • 150 g sugar
  • 1 spoon of white rum
  • 8 morello cherries

This recipe offers chocolate lovers the perfect pièce de résistance for rounding off their Christmas meal.  

Step-by-step method:

Beat the egg yolks with the sugar and lemon until creamy, then add the flour. Beat the egg whites until stiff and fold into the egg yolk mix.

Line a rectangular oven dish with aluminium foil and pour in the mix.

Cook in the oven for 15 minutes at 200ºC.

Turn out the baked base, remove the aluminium foil and roll the base in a cloth. Leave to cool.

Melt the chocolate in a bain-marie and put to one side.

Cream the butter with the sugar, add the rum and mix in the chocolate.

Unroll the base and cover with the chocolate cream, keeping some aside for decoration.

Re-roll the log and cover with a layer of chocolate.

Use a fork to mark lines on the log and decorate with the cherries. Store in the fridge until ready to serve.

Ingredients

For the base

  • 4 whole eggs
  • 2 egg yolks
  • 80 g sugar
  • Peel from half a lemon
  • 80 g flour

For the filling and decoration

  • 400 g plain cooking chocolate
  • 250 g butter
  • 150 g sugar
  • 1 spoon of white rum
  • 8 morello cherries

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