This Christmas log will delight your guests alone. his appearance, not to mention his amazing chocolate and coffee taste. And you will be delighted with its preparation. After all, by This recipe does not require baking, and you can passion to do only the creative part – its assembly. AT cake-based chocolate wafer cookies covered with whipped cream with coffee flavor. This cookie is very fragile and good. soaked in cream, making the cake amazing texture. Top the log with chocolate ganache and decorate mushrooms from meringue, herbs and berries. Cake can be collected Store in the refrigerator in advance and 1 day. Share with friends: 
Time: 5 hours. thirty min Difficulty: medium Servings: 6 – 8 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. fat cream
- 1/3 Art. powdered sugar + optionally for sprinkling
- 2 tbsp. l soluble espresso powder
- 40 pcs. chocolate waffle cookies
- 350 gr dark chocolate chopped
- Fresh mint leaves for decoration
- Fresh sprigs of rosemary, for decoration
- Fresh cranberries for decoration
- 7 white meringues, for decoration
- 6 marshmallow, for decoration
- Cocoa Powder Sprinkler
Recipes with similar ingredients: waffle cookies, marshmallows, dark chocolate, cocoa, coffee, cream, cranberries, rosemary, mint
Recipe preparation:
- Whisk in a large bowl with a mixer at moderate speed. 1.5 tbsp. heavy cream, icing sugar and espresso powder until steady peaks, 2-3 minutes.
- Put one tablespoon with a slide of whipped cream on one side of 39 chocolate waffle cookies (help yourself silicone spread cream from a spoon with a spatula).
- Spread whipped cream on cookies with a small pastry putty knife. Fold 5 cookies in a stack on top of each other. Repeat with the remaining cookies (including one non-greased) so that you get a total of 8 piles. On one a pile of cookies without whipped cream; it will be top in a pile.
- Collect the log. Put a piece of plastic on the table about 50 cm long. Lay one of the cookie stacks on its side. along the long edge of the film. Gently press the remaining 7 piles cookies end to end, ending with the top stack to get one long log, about 37-45 cm. Wrap the log in plastic wrap and refrigerate for at least 4 hours or at night.
- Make your ganache while your log solidifies. chocolate in a medium-sized bowl. The remaining 1.5 tbsp. fat cream pour into a small pan, bring to a boil and pour them chocolate. Leave on for 10 minutes, then stir to chocolate completely melted. Pour ganache into the bowl of the electric mixer and cool completely, about 30 minutes. Immediately before whisk ganache until it becomes thinner and bright, 30-45 seconds. It’s important not to refill the cream so that it doesn’t become grainy.
- Cut from the upper end of the log obliquely a piece 5-7 cm long. and put it on a log at an angle; it will be an offshoot. Apply ganache over the entire surface of the log to completely cover him. Heat the metal fork. Use her battlements and back part to draw a bark on a ganache, drawing along its surface short strokes.
- Cook the mushrooms. Polish the tops of 6 meringues with a grater, so that they become smooth and rounded like mushroom caps. Flatten tops with a wet finger. In a small bowl, mix 2 tbsp. l powdered sugar with 1/4 tsp water to make glue. Spread a little sugar glue to the bottom of each meringue and stick to it miniature marshmallow to make a mushroom leg. To legs were shorter, just cut the marshmallows in half with the kitchen scissors. Let the mushrooms stand for 30 minutes until the sugar glue will freeze. Sprinkle cocoa powder on top.
- Garnish the cake with mushrooms, sprigs of rosemary, mint and cranberries. Grate the remaining meringues on top of the log to make snow. Cut the log diagonally and serve. Recipe Christmas log with bisque biscuit.
