Ingredients :
For the Genoise:
– 4 eggs
– 100 grams of sugar
– 100 grams of flour
– 30 g cocoa powder
For the chocolate ganache:
– 200 grams of dark chocolate
– 200 ml of liquid cream
For the praline cream:
– 200 grams of praline
– 200 ml of liquid cream
For decoration:
– Crushed hazelnuts
– Grated dark chocolate
Instructions:
1. Preheat the oven to 180°C. Shirt a rectangular mold of sulfurized paper.
2. In a bowl, whisk eggs and sugar until the mixture is white. Add sifted flour and cocoa, mix gently.
3. Pour the batter into the mold and bake for 10-12 minutes. Let it cool down.
4. For the chocolate ganache, heat the cream in a saucepan. Pour it over the chocolate chunks. Mix until you get a smooth texture.
5. For the praline cream, whip the praline with the liquid cream until it gets a smooth texture.
6. Spread the ganache on the chilled ganache, then top the praline cream.
7. Gently roll the genoise to form the log. Refrigerate for at least 2 hours.
8. Decorate the log with crushed hazelnuts and grated chocolate before serving.
Prep Time: 30 minutes | Cooking Time: 10-12 minutes | Rest Time: 2 hours | Servings: 8 people
#bûche #chocolat #praliné #dessert #gourmandise #recette #Noël
