Christmas trunk

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Want to make Christmas sweeter? Make this delicious and traditional Christmas trunk. It's the perfect dessert to serve on Christmas Eve.

Christmas brings together the whole family and is always a moment of sharing and union, share with your family this Christmas trunk made for you, make your night happier with this wonderful Christmas cake!!

Ingredients
How to make (step-by-step with photos)
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Christmas trunk
Nutrition facts

INGREDIENTS FOR CHRISTMAS TRUNK

Here you'll find all the ingredients needed to make this recipe:

Dark brown sugar - To sweeten and flavor.
Chocolate powder - Adds flavor and color.
Eggs - Makes the cake more soft and fluffy.
All-purpose flour - Gives consistency and is the base of the batter.
Milk - Makes the cake soft and fluffy.
Margarine - Makes the cake soft and tastier.
Baking powder - Rising agent.
Cream - Heavy whipping cream.
Powdered sugar - For beating the cream and for garnish.
Vanilla extract - Adds an extra flavor to the filling.
Chocolate - Dark chocolate for the topping.

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE CHRISTMAS TRUNK

Step 1: Preheat the oven to 180ºC (350ºF).

Step 2: Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.

Step 3: Using a stand mixer fitted with whisk attachment, beat on medium speed the egg yolks and the brown sugar until obtain a quite creamy mixture. Add the softened margarine, milk, chocolate powder and mix for 3 to 4 minutes until it’s nicely incorporated.

Step 4: Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.

Step 5: Line a baking tray with butter and parchment paper and spread the batter over the top with a spatula.

Step 6: Bake for 15 to 20 minutes until slightly golden (the time depends on the oven).

Step 7: When the cake is done, remove it from the oven and allow to cool for 30 minutes.

Step 8: Place a tea towel over top and flip the cake over the table. Remove the tray and peel carefully the parchment paper.

Step 9: Using the towel, start rolling the cake gently from one short end to the other; set aside.

Step 10:
For the filling: In a bowl, whip the cream with the powdered sugar and the vanilla extract until stiff peaks form.

Step 11: Unroll the cake, cut the edges of the cake with a knife and spread the filling with a spatula. Then, re-roll slowly to not break the cake (remove the towel as you rolling).

Step 12:
For the topping: Place the chocolate broken into pieces in a bowl and melt in the microwave.

Step 13: Using a stand mixer fitted with whisk attachment, beat on medium speed the powdered sugar together with the softened margarine until obtain a creamy and homogeneous mixture. Add the melted chocolate and mix for 2 to 3 minutes until a quite creamy mixture.

Step 14: Cut a diagonal slice of the end and place next to the cake.

Step 15: With a spatula, cover the cake with the chocolate cream and use a fork to give a tree effect. Sprinkle with powdered sugar and serve.

Want to make Christmas sweeter? Make this delicious and traditional Christmas trunk. It's the perfect dessert to serve on Christmas Eve.

5.00 from 3 reviews

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Category:Breakfast, Cakes, Chocolate, Desserts, Recipes

Cuisine: Portuguese

Difficulty: Intermediate

Servings: 14 slices

Prep Time:50 m

Cook Time:20 m

Total Time:1:10 h

Ingredients

125 grams (3/4 cup) dark brown sugar
2 tablespoons chocolate powder
4 medium eggs
75 grams (1/2 cup) all-purpose flour
50 ml (1/4 cup) milk
50 grams (1/4 cup) softened margarine
1 teaspoon baking powder

For the filling:

200 ml (1/2 pint (236 ml)) heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract

For the topping:

150 grams (5 1/3 ounces) dark chocolate
75 grams (1/2 cup) powdered sugar
125 grams (1/2 cup) softened margarine
Powdered sugar for garnish

Directions

Preheat the oven to 180ºC (350ºF).
Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
Using a stand mixer fitted with whisk attachment, beat on medium speed the egg yolks and the brown sugar until obtain a quite creamy mixture. Add the softened margarine, milk, chocolate powder and mix for 3 to 4 minutes until it’s nicely incorporated.
Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.
Line a baking tray (36 x 30 centimeters (14 1/4 x 11 3/4 inches)) with butter and parchment paper and spread the batter over the top with a spatula.
Bake for 15 to 20 minutes until slightly golden (the time depends on the oven).
When the cake is done, remove it from the oven and allow to cool for 30 minutes.
Place a tea towel over top and flip the cake over the table. Remove the tray and peel carefully the parchment paper.
Using the towel, start rolling the cake gently from one short end to the other; set aside.
For the filling:
In a bowl, whip the cream with the powdered sugar and the vanilla extract until stiff peaks form.
Unroll the cake, cut the edges of the cake with a knife and spread the filling with a spatula. Then, re-roll slowly to not break the cake (remove the towel as you rolling).
For the topping:
Place the chocolate broken into pieces in a bowl and melt in the microwave.
Using a stand mixer fitted with whisk attachment, beat on medium speed the powdered sugar together with the softened margarine until obtain a creamy and homogeneous mixture. Add the melted chocolate and mix for 2 to 3 minutes until a quite creamy mixture.
Cut a diagonal slice of the end and place next to the cake.
With a spatula, cover the cake with the chocolate cream and use a fork to give a tree effect. Sprinkle with powdered sugar and serve.