The Christmas Nougat Log is a very easy and quick dessert to bring to the holiday table. It starts with a base of biscuit dough similar to sponge cake that once rolled will form the log. The filling with nougat ganache cream pairs very well and then, do you want to know the truth? Every year something from the previous Christmas period always pops out from my shelves, naturally not yet expired, in this case a nice nougat that I used for the cream.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 442.02 (Kcal)
- Carbohydrates 34.07 (g) of which sugars 20.06 (g)
- Proteins 7.28 (g)
- Fat 31.11 (g) of which saturated 8.72 (g)of which unsaturated 8.54 (g)
- Fibers 4.07 (g)
- Sodium 36.04 (mg)
Indicative values for a portion of 114 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs (medium)
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 3 tbsps corn oil
- 3.5 tbsps water
- 1 tsp baking powder (optional)
- 2 tsps sugar (for rolling out)
- 1 1/4 cups heavy cream
- 10.5 oz dark chocolate at 75%
- 3.5 oz nougat (crunchy almond)
Tools
- Bowl
- Electric whisk
- Saucepan cm.16
- Cutting board
- Parchment paper
Steps
Break the chocolate into small pieces and add them to the cream that we have brought almost to a boil in a saucepan. Stir until the chocolate has melted and, while it cools slightly, divide the cream. In one bowl 1/3 for the coating and the rest in another bowl with the nougat chopped with a knife into small pieces. Turn on the oven in static mode and bring it to 350°F.
Separate the yolks from the whites into two bowls. In the bowl with the yolks, add the sugar and beat into a cream with the whisks. Add the oil and continue beating, adding the water as well. Sift in the flour and baking powder gradually and incorporate them into the batter with the whisks.
Beat the egg whites until stiff peaks form and incorporate them gradually into the batter using a spatula, stirring gently from bottom to top to not deflate them. Pour the batter into a rectangular pan cm 16 x cm 12.5 lined with parchment paper, level it well, and bake in the middle shelf. Let it bake for 13 minutes ensuring it doesn’t brown too much.
Once out of the oven, remove the pan and leave the paper underneath. Spoon the nougat ganache cream and cover the entire surface. With the help of the paper, roll it up and let it rest wrapped in the fridge for a few hours.
Unwrap the roll, cut two slanted pieces at the ends and attach them to the sides with a little cream as if they were branches. Cover the entire log with the remaining ganache cream and mimic the bark with the tines of a fork. Decorate as desired with powdered sugar, sprigs of red currant or raspberries, and serve your Christmas Nougat Log well chilled.
Storage
Store the Log covered with plastic wrap in the fridge for up to 2-3 days.
