Tronchetto with chocolate and orange Mini zuccotti of panettone with coffee custard cream

A beautiful, greedy and creative dessert for the holidays? The chocolate and orange log reinterprets a great classic of tradition with an innovative and captivating shape. A recipe to be followed carefully, but without major complications.

Ingrediants

    For the log:

  • 350 g of dark chocolate
  • 700 g of fresh cream
  • 3 organic oranges
  • 4-6 ladyfingers

    To decorate:

  • melted dark chocolate
  • dark chocolate discs of various sizes
  • star-shaped sugar paste decoration

How to prepare: Chocolate and orange log

The chocolate and orange log is a dessert inspired by the most famous French Christmas cake Bûche de Noël, or rather the Christmas log. However, it is renewed in form and composition: no longer biscuit dough and creams, but a semifreddo with dark chocolate and orange scent. Made in this way, our log is an original dessert, to be served on one of the numerous occasions for toast during the holidays.

For a log which is innovative in taste, but traditional in form, we propose, instead, the Tronchetto tiramisu.

The recipe of the chocolate and orange log it is not complex, however it requires some useful precautions and a pinch of dexterity. First of all, maximum delicacy in the processing of the base compound, when you mix the cream with the dark ganache, so as not to dismantle everything. Absolute respect for 8-10 hours of rest in freezer, because it solidifies, and of the 2 hours in fridge to reach the right serving temperature and consistency. Finally you will more easily unmold the chocolate and orange parfait with a slight flexion of the silicone mold, gently detaching the cake from the edges before turning it over.

If you are looking for some other sweet scengraphic for Christmas you can take a look at the chocolate and dried fruit tree, the Christmas donut or the ginger Naked cake.

OTHER DELICIOUS RECIPES: Semifreddo with nougat, stuffed Panettone, Tronchetto with marrons glacés, Semifreddo with cocoa and coffee with chopped hazelnuts

Medium execution Preparation time 40 min Resting place Freezer and refrigerator Resting time 12h Servings 6 – 8

How to prepare: Chocolate and orange log

Preparation Tronchetto with chocolate and orange - Phase 1

Preparation Tronchetto with chocolate and orange - Phase 1

Start preparing the chocolate and orange log from the dark ganache: chop the chocolate in a bowl and bring 350 g of cream with the finely grated orange zest to the limit. Pour the hot cream over the chocolate, then, with the help of a whisk, mix well to obtain a perfect emulsion. Let it cool down.

Preparation Tronchetto with chocolate and orange - Phase 2

Preparation Tronchetto with chocolate and orange - Phase 2

With an electric whisk, work the remaining cream until it is semi-whipped. Add it to the cold ganache and with a spatula mix with delicate movements from the bottom up: you will have to obtain a perfectly blended mixture. Pour the mixture into a 1 liter silicone mold for a log. Arrange the ladyfingers on the cream that will be the base of the log. Let the cake rest in the freezer for at least 8-10 hours, so that it solidifies.

Preparation Tronchetto with chocolate and orange - Phase 3

Preparation Tronchetto with chocolate and orange - Phase 3

After the time necessary for solidification, take the log out of the mold and proceed with the decoration: shape a small cone with baking paper, cut off the tip and fill it with melted dark chocolate. Let the chocolate run, which in this way will take the form of small lines, directly on the cake. Then arrange the chocolate discs and the sugar loaf star on the surface of the cake. Let the chocolate and orange log rest in the refrigerator for another 2 hours to bring it to the optimal serving temperature.

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