Tronco de Natal recipe
Tronco de Natal recipe is always used at Christmas time. It is one of the seasons’ delicacies everybody loves and it has a reserved place at Christmas Eve.
Tronco de Natal recipe origin is linked to the need of perpetuating the old tradition of placing a log in the center of the living room, sprinkling it with olive oil salt and heated wine. The log was then put on fire to heat the house. The ashes of the log were kept as people believed they would protect them against storms and evil. This tradition from the 12th century that spread through Europe disappeared with the advent of new heating processes.
- 10 eggs
- 5 egg yolk
- 300 g sugar
- 250 g flour
- 300 g chocolate (60% cocoa)
- 1.5 dl cream
- Mix the eggs and the yolks with the sugar with a mixer for 15 minutes. Next carefully incorporate the flour. Grease a form and cover it with tracing paper also greased. Place the dough on the form and bake it for 25 minutes at 180ºC.
- Meanwhile, prepare the chocolate cream. Boil the cream, remove from the heat and let cool for a while. Melt the chocolate and let it cool for a while. Then mix them.
- As soon as the cake is baked take it from the oven, turn the form on a kitchen tea towel and remove the tracing paper. Spread part of the chocolate cream on the cake. Roll it and, using the tea towel, tight it well.
- Cut obliquely one of the ends of the roll. Place them as if it was a branch of a yule log. Cover the roll with the rest of the chocolate cream. Decorate the Swiss roll with Christmas motifs as you like it. Then your Tronco de Natal recipe is ready to be served.