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By Modern60
Published On December 20, 2024
● 2.5 oz butter (about 1/3 cup)
● 7 oz condensed milk (about 3/4 cup)
● 3/4 cup + 1 tbsp self-raising flour (90 g)
● 1/4 cup cocoa powder (about 1 oz / 25 g)
● 1/2 tsp baking soda
● 1 tsp baking powder
● 1/2 tsp coffee powder
● 1/2 cup milk (about 120 ml)
● 10.5 oz dark chocolate, chopped (about 300 g)
● 1 1/4 cups heavy cream (300 ml)
● 3/4 cup whipping cream (about 200 ml)
● Icing sugar (for dusting)
● Parchment paper (butter paper)
● Glazed cherries (for garnish)
● Fondant leaves (for garnish)
● In a bowl, combine 2.5 oz (1/3 cup) butter and 7 oz (3/4 cup) condensed milk. Use a hand blender or whisk to whip them together until smooth.
● Sift 3/4 cup + 1 tbsp self-raising flour, 1/4 cup cocoa powder, 1/2 tsp baking soda, 1 tsp baking powder, and 1/2 tsp coffee powder into a separate bowl using a sieve.
● Gradually add the sifted dry ingredients into the whipped butter and condensed milk mixture.
● Add 1/2 cup milk (about 120 ml) to the batter and mix with a hand blender or whisk until smooth and well combined.
● Preheat the oven to 350°F (180°C).
● Grease and line a 10-inch round cake pan with parchment paper. ● Pour the batter into the pan and spread it evenly.
● Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
● Allow the cake to cool completely.
● Chop 10.5 oz (300 g) dark chocolate into small pieces and place it in a heatproof bowl.
● Heat 1 1/4 cups (300 ml) cream in a saucepan until warm (but not boiling). ● Pour the warm cream over the chopped chocolate and stir until smooth and glossy. ● Let the ganache cool and set.
● Whip 3/4 cup (200 ml) whipping cream until stiff peaks form. Set aside. 7. Assemble the Log:
● Lay a piece of parchment paper on a flat surface and dust it with icing sugar. ● Once the cake has cooled, gently flip it onto the prepared parchment paper. ● Spread the whipped cream evenly over the surface of the cake.
● Carefully roll the cake into a log shape using the parchment paper as a guide. Be gentle to avoid cracking.
● Refrigerate the rolled cake for 5 minutes to set.
● After 5 minutes, remove the cake from the fridge.
● Trim off the ends of the log to create a clean, neat look.
● Spread a layer of chocolate ganache over the log, smoothing it out with a spatula. 10. Create Grooves:
● Use a fork to gently create grooves along the ganache-covered log to resemble tree bark.
● Dust the entire log with icing sugar for a snowy effect.
● Garnish with glazed cherries and fondant leaves for decoration.
● Refrigerate the completed log for an additional 10-15 minutes to firm up the ganache before serving.
The Editorial Team at Modern60 is a group of highly skilled professionals with diverse backgrounds in journalism, content creation, editing, and digital media. They bring a wealth of experience and expertise to ensure that every piece of content meets our strict editorial guidelines and quality standards. The team is dedicated to delivering accurate, well-researched, and engaging content across various subjects, including health, wellness, lifestyle, and current events. With their commitment to upholding the highest standards of journalism and content creation, the Modern60 Editorial Team is the driving force behind our mission to empower and inspire our readers.
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