This infamous cake has been the talk of my house for the last week, "when are you going to make the tronchetto"? I only recently learnt of this cake when my friend Alessio mentioned it over lunch at my house. It was heavily advised that I should make this 'easy' cake as it is a specialty in Tuscany at Christmas time. He also suggested that this is the most beautiful present to bring to a hosts house. Although it is beautiful, I am not sure I would necessarily describe it as easy, it does take a little effort. Or maybe it is because my first attempt was a complete disaster, from pouring the batter in a pan that was too large for the oven to then accidentally knocking the oven dial to grill- hence a burnt sponge (not to mention many other disasters- yesterday was just one of those days for me). Any-way, clearly together the God's were on my side today, and the cake turned out beautifully. The sponge was fluffy and light as a feather.
Also, coincidentally the following day after Alessio mentioned this cake, my Student Gianluca made one for me. Alessio was right- it is a beautiful cake to receive.
From what I gather the word 'tronchetto' means log in Italian, hence the shape of this cake. The foliage I used to decorate the cake are typically found in florists around Italy at this time of year, I thought them to be fitting to adorn my cake with.
What you need:
for the sponge cake-six eggs
150g flour
150g sugar
pinch of salt
one teaspoon vanilla extract or one bag of vanilla powder
1/4 cup of marsala or alchermes
for the chocolate filling:
130g sugar
six eggs
zest of one lemon
two tablespoons of powdered cocoa
three tablespoons of flour
250ml of milk
for the chocolate ganache:
250g dark chocolate
one cup of milk
How to make:
To make to sponge cake-
1: Separate the egg yolks from the whites
2: Beat the egg whites with a pinch of salt until stiff peaks form- put to one side
3: Whisk eggs yolks, vanilla and sugar together. Using a metal spoon fold the eggs whites into this mixture very gently trying not to knock the air out of the egg whites
4: Sift the flour in and combine gently
5: Place the mixture onto a baking tray lined with baking paper, and bake in a pre-heated 190 degrees oven for 10-15 minuets
6: Remove from the oven and immediately place on a clean tea-towel lined with sugar (to prevent sticking), cover one end of the sponge with a the tea-towel and roll while the sponge is still hot (as photographed). Allow to rest
To make the chocolate filling:
1: Whisk the eggs, sugar and lemon zest together, sift in cocoa and flour.
2: Place over a low heat and whisk until the mixture starts to thicken, about 5-10 minuets
3: Add small amounts of milk in, until combined and mixture has thickened- to resemble a thick custard
4: Place in fridge and allow to cool
To make the chocolate ganache:
1: Simply add chocolate and milk together in a saucepan and place over another saucepan filled with boiling water. Stir until the chocolate has melted. Set aside, until the mixture cools and is spreadable
Assembling:
1: Un-roll gently the sponge cake, brush the sponge with the marsala or alchermes. Then fill the sponge with the chocolate cream. Re-roll and cut both end diagonally to resemble a log. Place on the serving platter
2: Cover the cake with the chocolate ganache and use a fork to create pattens in the ganache to resemble a log. Decorate as desired (I used fresh foliage and berries)
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