Ingredients and Weight:
- 200g dark chocolate (70-85% cocoa)
- 5 eggs
- 80g sugar
- 40g all-purpose flour
- 1 tsp baking powder
- 50g butter
- 100ml heavy cream
- Fresh fruits for decoration (strawberries, raspberries, etc.)
Preparation Time:
- Preparation Time: 2 hours (including baking and cooling time)
- Cooking Time: 30 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F.
- In a bowl, whisk the eggs and sugar until light and fluffy.
- Sift in the flour and baking powder, then fold them into the egg mixture.
- Melt the chocolate and butter in a double boiler or microwave, and add to the egg mixture.
- Pour the mixture into a greased and lined baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Whip the heavy cream and spread it on the cooled cake.
- Roll the cake into a log shape and decorate with fresh fruits.
Nutritional Information:
(Based on average values; actual nutrition facts may vary)
- Calories: 450 kcal per serving (assuming equal distribution among 8 people)
- Fat: 24g
- Carbohydrates: 45g
- Protein: 8g
Dish Characteristics:
- Rich and chocolatey, with a soft and moist cake texture.
- The combination of chocolate and fresh fruits creates a delightful contrast in taste.
- A traditional Yule log shape adds to the festive spirit.
User Comments:
- "The chocolate flavor was intense and delicious! The fresh fruit added a nice touch." - John Doe
- "The cake was moist and the cream added a nice creamy texture. A great dish for a special occasion." - Jane Smith
- "I love how easy it was to make yet so impressive for a gathering. Everyone loved it!" - Michael Johnson
Special Precautions and Tips:
- Be sure to use high-quality chocolate for best results.
- Do not overbake the cake, or it may become dry.
- It's important to let the cake cool completely before rolling it into a log shape.
- Decorate with fresh fruits that are in season for optimal flavor and appearance.
