66 grs. sifted cake flour
132 grs. granulated sugar divided
30 grs, cocoa powder
1 1/4 tsp baking powder
1/4 tsp salt
2 large eggs
6 tablespoon neutral vegetal oil
1 tsp vanilla extract
3 large eggs whites
1/4 tsp cream of tartar
Icing sugar for dusting
Preheat the oven at 180°c
Grease a swiss roll tin-line the bottom with parchment paper and grease the paper
Dust the paper and sides of the pan with flour
Whisk the flour , 66 grs of sugar, cocoa powder, baking powder
and salt and set one side.
In a separate bowl whisk the eggs, oil and vanilla extract until well blended.
Stir in the flour mixture until well blended.
In the bowl of and electric mixer, whisk the eggs whites
and cream of tartar at a medium speed until soft peaks form.
Gradually beat in the remaining 66 g of sugar , increase the speed to high and beat until the whites are stiff but not dry.
Using a rubber spatula briskly fold about one third of the whites into the chocolate batter.
Gently fold in the remaining whites just until blended.
Scrape the batter into the prepared pan and smooth it into the chocolate batter.
Bake the cake for 12 to 15 minutes until is spring back when lightly touched in the centre.
Place a sheet of parchment about the same size as the pan and dust with icing sugar.
With a brush moist with a little water the parchment paper of the cake pan and so is easy lift the paper.
Starting a long side, roll the cake forming a tight cylinder with the seam hidden at the bottom of the roll.
Cool the rolled cake on a wire rack.
80 ml water
25 grs. sugar
1 tbsp liqueur like( hazelnut liqueur/brandy/dark rum)
In a small saucepan combine the water and sugar
and cook over medium heat stirring constantly with a wooden spoon until the sugar dissolves.
Remove from the heat and let the syrup cool by 10 minutes then stir the liqueur.
Hazelnut and chocolate buttercreams
4 large eggs
3 tablespoon of water
260 grs. of butter (originally had 385 g.)
1 teaspoon of vanilla extract
113 grs. dark chocolate melted with 2 tablespoon of water cooled
2 tablespoon praline paste
Pour 1/2 inch of water into a large skillet.
Bring the water to a simmer then reduce the heat to medium
low to maintain the simmer.
In the bowl of an electric mixer combine the sugar,eggs white and water.
Place the bowl in the skillet with water and whisk gently.
Transfer the bowl to the mixer stand and whisk at medium heat until the meringue is cool and form sitff peaks, about 5 minutes.
Reduce the speed to medium and beat the butter 1 tablespoon at time.
Add the vainilla and beat until the cream is smooth about 1 minute.
Transfer to a bowlk medium of this butter cream and stir in the melted chocolate until completely blended.
Add the praline paste to the butter cream remaining in the bowl and whisk until well blended.
Assemble the cake
Carefully unroll the cooled cake.
Using a long serrated knife trim off the the sorts ends of the cake.
Brush the cake with the hazelnut syrup.
Spread with an even layer of the hazelnut buttercream.
Cut a 3 x 11 inch strip one of the sort ends of the cake and cut the strip crosswise into 3 x 15 inch.
From these short roll each strip and wrap in aluminium paper and freeze about 30 minutes.
Reroll the large cake and transfer to a long serving platter.
Refrigerate until the small rolls are frozen.
TRim one of them on the diagonal so that the roll can be attached to the log to forma branch.
Attach it to the cake with chocolate buttercream
Using a small metal spatula cover the log with chocolate buttercream.
Garnish as you live with mushrooms