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tronchetto di natale

For Epiphany, virtually cesarini area. But I wanted and at (someone who eats it) to do so.

The recipe is taken from a book with all the sweet chocolaty

to roll :

4 eggs 100g sugar

75gr flour with baking powder 2 tablespoons unsweetened cocoa

for the icing: 150g dark chocolate

2 egg yolks 125g butter (the Next time I'll use it less, I'd say are more than enough 90gr)

4 tablespoons icing sugar 150ml of milk

2 tablespoons of rum (I put less having to eat the children)

Grease and line a baking sheet with parchment paper Rectangular 23X30cm.

Beat eggs with sugar lu with the electric mixer for at least 10 mkinuti, add the sifted flour and cocoa, pour the mixture into the pan and bake at 200 ° C (I have eight to 180 degrees) for 10 minutes in the oven already very hot.

oven and proceed to the stages of arrotolomento as the base for all the rolls.

Cool on a wire rack and then refrigerate the roll.

For the frosting:

melt dark chocolate in a double boiler or in microwave. Add the egg yolks and milk and cook until the cream velero spoon. Allow to cool. Work together the butter and powdered sugar until you have a morbisa cream and frothy, add cream to chocolate and mix well.

Unroll the roll stuff it with 1 / 3 of the cream and rewind putting it on a serving platter. Cover with the remaining chocolate cream, creating the appearance of tree bark with the prongs of a fork. Keep in refrigerator 2-3 hours before serving after Decorate Decorate as desired.