Recipe of Super Quick Homemade Buche chocolat

Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Any-night-of-the-week Buche chocolat. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Buche chocolat, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Buche chocolat delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Buche chocolat is Pour 6 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Buche chocolat estimated approx 20 min.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Buche chocolat using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Buche chocolat:

1. 4 œufs
2. 100 g sucre
3. 30 g farine
4. 30 g cacao amer
5. 1 g levure chimique
6. 1 g sel
7. 25 cL crème liquide
8. 100 g mascarpone
9. 50 g Nutella
10. 20 g sucre glace
11. 170 g chocolat noir
12. 40 g huile de tournesol
13. 50 g noisettes torréfiées

Instructions to make to make Buche chocolat

1. Séparer les jaunes d'œufs des blancs. Fouetter les jaunes avec 70g de sucre jusqu'à l'obtention d'un mélange clair et mousseux. Rajouter la farine, le cacao amer et la levure chimique tamisés et fouetter quelques instants. Dans un autre bol, battre les blancs d'œufs en neige. Ajouter progressivement les blancs au mélange précédent et mélanger délicatement jusqu'à l'obtention d'un mélange homogène. Verser le mélange sur une plaque 30x40 cm tapissée de papier cuisson et enfourner à 170°C pendant
2. Fouetter la crème, mascarpone Nutella et sucre glace. Laisser au frais 2h minimum.
3. Pour la ganache, faire fondre le chocolat au bain marie. Ajouter l'huile de tournesol et les noisettes.
4. Étaler la crème sur la génoise, rouler tout en serrant. Étaler la ganache. Laisser reposer toute une nuit au frigo

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