New Year’s Chocolate Cake-Log of Profiteroles
by Editorial Staff
Ingredients
- 30 g butter
- 3 pcs.
- 250 ml filtered water
- 100 g butter
- salt – a pinch
- 100 g flour
- eggs 3 pcs.
- dark bitter chocolate – 1 bar (alternatively – 1 can of boiled condensed milk)
- creamy (curd) cheese – 150 g
- icing sugar – 1 \ 2 tablespoon.
- 1 tablespoon. l. cocoa powder
- Cinnamon – a pinch
- 1 teaspoon vanilla sugar
Directions
- Put pieces of butter in a saucepan with a thick bottom, pouring it with filtered water and adding a pinch of salt. We put it on a small fire on the stove. As soon as the butter melts and the liquid begins to boil, immediately remove the pan from the stove.
- We introduce sifted flour into the hot oil mixture, thoroughly mixing the dough with a spatula and bringing to a homogeneous consistency. Flour should dissolve in hot, not warm liquid!
- We put our saucepan with the dough on a minimum heat on the stove and continuously stir the dough for 1-2 minutes, and then, after removing it from the stove, we cool it to room temperature. Introduce the eggs one by one into the cooled dough. After each broken egg, knead the mixture thoroughly until smooth. You should get a choux pastry for profiteroles of a homogeneous mass.
- We take a culinary syringe or a bag and use it to squeeze the profiteroles onto a baking sheet covered with parchment (on average, about 2 teaspoons of dough for one cake), at an appropriate distance from each other.
- We send profiteroles to the already heated up to 200-220 ° C. Oven. After 10 minutes (when the profiteroles cakes are “swollen” and brown), lower the temperature to 160-180 ° C, continuing to bake for another 15 minutes, so that the products “dry out” well inside.
- Then we prepare a chocolate cream for profiteroles. In a deep container, mix curd cheese and butter at room temperature with sweet powdered sugar. For a beautiful chocolate shade, add cocoa powder, and add a pinch of cinnamon and vanilla sugar for a pleasant aroma. Beat the ingredients until a uniform light brown color is obtained. Now the gentle cream for profiteroles is ready!
- We make a small cut in each finished bun. Using a teaspoon, fill the products with creamy chocolate cream.
- We spread the profiteroles on an elongated rectangular dish in the form of a log (2 layers one after another, and then the same second layer on top). Pour the resulting log with the remaining chocolate cream on top.
- Next, we melt 1 bar of dark dark chocolate in a water bath and pour it on top of our New Year’s log. And on top – decorate with the remaining chocolate chips.
New Year’s chocolate log cake is ready! Bon appetit and delicious New Year!
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