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French Christmas Trunk Recipe
Ingredients
5 eggs
½ cup of sugar
60 grams of dark chocolate (melted and lightly cooled)
½ cup of flour
½ teaspoon of baking powder
6 teaspoons of cocoa powder
Glazed sugar
Rum Filling
¾ of a cup of thick cream
1-2 tablespoons of glazed sugar
1 tablespoon of dark rum
Chocolate Frosting
185 grams of dark chocolate for pastry-making
2/3 of cup of thick cream
30 grams of butter without salt
Chocolate Mushrooms
1 egg white
1½ teaspoons of vinegar
1/3 of a cup of sugar
1 teaspoon of corn starch
30 grams of dark chocolate, melted
1 teaspoon of cocoa powder
Preparation
- Place the eggs in the mixer and whip them until they sponge; add the sugar little by little but continue to whip until the mixture thickens. Add the chocolate and whip. Sift the flour, baking powder, and the cocoa. Mix it with the egg mixture and pour it into an oiled and wrapped mold, bake for 10-12 minutes or till the dough is firm. Unmold immediately over a humid napkin sprinkled with glazed sugar. Withdraw the wrapped paper from it and enroll the bread helping yourself with the napkin. Let it rest for about 2-3 minutes then unroll it and cover it with another humid napkin and let it cool off.
- Filling: Place the cream, glazed sugar and the rum in a bowl and whip until it forms peaks. Cover and refrigerate until needed.
- Chocolate frosting: Place the chocolate, cream and butter in a double boiler and whip constantly on a low flame until you obtain a smooth substance. Withdraw from the fire and refrigerate until it semi hardens and you obtain a spreadable substance. Whip it again and refrigerate again till you use it.
- Trunk: Spread the filling over the bread and roll it up. Spread the chocolate mix over the rolled bread, and with a fork simulate the crust. Decorate it with the chocolate mushrooms and sprinkle glazed sugar over it.
- Mushrooms: Place the egg white and vinegar in a bowl and whip till peaks start forming. Continue whipping and add the sugar little by little, till the mixture is thick and shiny. Lightly stir adding the corn starch, and then pour it into a decorator. In a oiled and floured pan make mushroom like shapes, and lower the flame of the oven 120°C and cook the French Christmas Trunk for about 30 minutes they should be dry and crunchy then pour some melted chocolate on them and sprinkle some cocoa.
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