The chocolate log and coffee cream is a very quick and very delicious dessert that you can keep in the refrigerator for 3 or 4 days or keep in the freezer and take out 30 minutes before slicing and serving.
Delicious thanks to the quick coffee cream, this dessert always pleases everyone and will make a great impression at the table.
Below I leave you some other delicious desserts to try and then let’s find out right after the photo how to prepare the chocolate and coffee log!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Chocolate Log and Coffee Cream
- 3 eggs (large)
- cup sugar
- cup all-purpose flour
- cup unsweetened cocoa powder
- 3½ tbsp sunflower oil
- 1 cup heavy cream
- cup powdered sugar
- cup mascarpone cheese
- cup instant coffee
Preparation of Chocolate Log and Coffee Cream
Start preparing the chocolate log and coffee cream with the biscuit dough roll by sifting together the flour and cocoa and setting aside.
Whisk the eggs with the sugar using electric beaters until the mixture is almost white and frothy.
Gradually incorporate the sifted flour and oil, mixing with a rubber spatula.
Preheat the oven to 350°F in static mode.
Line a rectangular baking tray of 14 inches with parchment paper and pour the mixture, leveling the surface.
Bake in the middle rack of the oven for 10 minutes, remove and roll, leaving the parchment paper underneath.
Wrap in a clean cloth and let cool.
Meanwhile, soften the mascarpone with a fork to make it creamy.
In a bowl, place the chilled heavy cream, instant coffee, sugar, and mascarpone, and whip with electric beaters.
You’ll see that adding the mascarpone to the cream before whipping makes it whip faster and it will be uniform.
Keep in the refrigerator until use.
Once the biscuit dough roll is cold, gently unroll it.
Remove the parchment paper and fill with the coffee cream.
Roll the chocolate log and coffee cream very gently.
Arrange it on a serving plate.
Melt the dark chocolate in a double boiler or in the microwave until fluid.
Spread it over the surface of the log and, using a spatula, let it drip down all sides.
Decorate with shredded coconut or chocolate flakes and refrigerate for at least 2 hours before slicing.
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How to Store the Chocolate Log and Coffee Cream
You can store the chocolate log and coffee cream in the refrigerator well sealed in an airtight container for 3 days or freeze it for 5 months and take it out 30 minutes before slicing and serving.
Other Recipes
If you want to see other types of recipes you can go back to HOME.
