Ricetta🎄TRONCHETTO DI NATALE 🎄 di Candida Aiello - Cucina del Benessere Keto

Recipe🎄 CHRISTMAS LOG🎄 by Candida Aiello - Keto Wellness Kitchen

January 3, 2024

CHRISTMAS LOG

by Candida Aiello

From the Group: The Sweet: Between Science and Knowledge

No added sugars

Without milk and derivatives to enjoy the polyphenols of dark chocolate

Also in gluten free version

Dolce keto senza zucchero, senza lattosio, gluten free

Ingredients:

MATERIALS FOR A LOG FOR 6 PORTIONS

Biscuit dough (recipe follows)

Custard with vegetable milk ( HERE IS THE RECIPE , but cow's milk should be replaced with rice or soy milk or almond milk without added sugars)

Water chocolate mousse (60 g water + 50 g 70% dark chocolate)

Moisten with 60 grams of water and 1 teaspoon of rum

Preparation:

First prepare the custard and keep it in the fridge.

We use a vegetable milk rather than cow's milk because casein does not allow the absorption of cocoa polyphenols, powerful antioxidants.

Once you have made the custard, you can dedicate yourself to making the biscuit dough.

Biscuit dough

Ingredients (doses for a 45x37 or 40x40 pan):

130 grams of egg white

55 grams of egg yolk

50 grams of erythritol

40 grams of 00 wheat flour (25 grams of rice flour and 25 grams of potato starch for the gluten free version)

30 grams of sunflower seed oil

25 grams of long-chain inulin

3 grams soy lecithin optional (tip of a teaspoon)

2 grams of vanilla powder

Grated zest of a small lemon

If you prefer, you can also make a cocoa biscuit dough by weighing 30 grams of flour and 10 grams of bitter cocoa.

Procedure for the biscuit dough:

In a planetary mixer or with an electric whisk, beat the egg whites and erythritol.
Halfway through whipping, add the inulin and continue whipping until you have a dense and firm whipping. (look at the photo to understand the right consistency)
Add the egg yolks and lecithin to the whipped egg whites and mix gently from bottom to top with a spatula until incorporated.
Sift the flour and add it to the whipped mixture, mixing it delicately by hand with a spatula from the bottom up.
Add the seed oil and the flavourings and mix gently from the bottom up.
Place a sheet of baking paper, cut to size, on the bottom of the baking tray (standard black oven trays measure approximately 45x37 cm). To keep the sheet of baking paper flat and from moving, grease the base of the pan with a little oil.
Pour all the mixture and, with the help of a spatula, distribute it evenly, taking care to maintain the same thickness in all points of the pan.
Cook in a static oven at 190 degrees for 9 minutes.

While the cake is in the oven, prepare a clean tea towel, soaked in water and wrung out as much as possible, and open it out on the work surface.

As soon as you take the cake out of the oven, turn it upside down onto the table on a damp cloth, gently remove the baking paper from the base and cover completely with cling film.

Let it cool like this for 5 minutes, then turn it over, remove the tea towel and cover with more cling film, sealing the four sides well to prevent the roll from drying out.

Using a brush, evenly wet the square of biscuit dough with water and liqueur and cover with the custard, which you must level well with the help of a spatula.

Roll the biscuit dough up on itself and seal the roll with cling film, closing the ends like a candy wrapper.

Now you can prepare the water chocolate mousse.

In a saucepan, heat the water, add the chopped chocolate and melt completely, stirring with a whisk.
Place the saucepan in a bowl filled with ice and, using an electric whisk, whisk until the mousse solidifies and takes on a frothy consistency.
Transfer the roll onto the serving plate, remove the film and cover with the mousse using a spatula.
Using the prongs of a fork, recreate the grain of the log and decorate as desired.

The log can be stored in the fridge covered with a cloche for up to 5 days.

Now the nutritional values per serving…and what a serving!!!

A full 100 grams!!

Kcal 168

Fat 9.7 g

of which saturated 3.3 g

Carbohydrates 22 g

of which sugars 3.7 g

Fiber 6.5 g

Protein 6.3 g

Salt 0.1 g