Tronco de Navidad

A flexible sponge cake that rolls without cracking, filled with a smooth chocolate cream. The frosting is scored with a fork to mimic bark, offering a contrast between the soft cake and the firm ganache.

• Prep time: 45 min
• Cook time: 12 min
• Difficulty: Medium
• Calories: 465
• Protein: 10 g
• Carbs: 46 g
• Fat: 26 g

Ingredients

• 3 piece Egg ( separated )
• 75 g White sugar ( powder )
• 50 g Wheat flour ( sifted )
• 15 g Unsweetened cocoa powder ( sifted )
• 125 g Dark chocolate ( chopped )
• 100 ml Cream ( full fat liquid )
• 25 g Minimum butter sweet ( diced )
• 0.5 pinch Gray sea salt
• 0.5 tsp Vanilla extract

Instructions

1. Preparing the sponge batter

   Whisk egg yolks with 100g of white sugar until the mixture doubles in volume and forms a ribbon. Beat egg whites with a pinch of sea salt and the remaining sugar until stiff peaks form.

2. Mixing dry ingredients and baking

   Sift the wheat flour and cocoa powder. Gently fold the dry ingredients into the yolks, then add the egg whites using a spatula without deflating the batter. Spread on a baking sheet. The batter must be smooth.

3. Baking and rolling

   Bake at 180°C for 10 to 12 minutes. The sponge should remain flexible under finger pressure. Remove from oven, turn onto a damp cloth, and roll immediately to set the shape memory.

4. Making the ganache

   Chop the dark chocolate. Heat the cream until boiling, then pour over the chocolate. Wait one minute and stir from the center to emulsify. Add the butter for shine.

5. Final assembly

   Unroll the cooled sponge. Spread a layer of ganache inside, then roll tightly again. Cover the outside with the remaining ganache and score with a fork to create the wood look.

Chef's tips

• To prevent the sponge from breaking, don't overbake it: it should remain pale and moist to the touch.
• Rolling in a damp cloth is the critical step to avoid cracks.
• Let the ganache cool at room temperature until it reaches a spreadable paste consistency before using.

Storage

Store in the refrigerator for up to 3 days. Take out 20 minutes before serving so the ganache softens.