Ingredients:
Chickpeas Chocolate Paste Filling:
1/3 cup sugar
1/4 cup water
1/2 cup besan/gram/chickpeas flour
1 cup ghee or butter
1/2 cup whipping cream
80 g bittersweet chocolate
25 g butter
20 ml milk
1 egg, separated
1 tbsp sugar
Genoise Cake:
2 eggs and 4 egg yolks (or use 3 eggs in total)
3/4 cup sugar
1/4 tsp salt
1 tsp cinnamon powder
1/2 cup cake flour
1/4 cup cornstarch
Chocolate Buttercream Frosting:
1/2 cup unsweetened cocoa powder
1/3 cup (55 g) butter
1 ½ cups icing sugar
4 tbsp milk
Method:
To prepare the chickpeas chocolate paste filling:
In a deep bowl, whisk whip cream until stiff; set aside.
Over a double boiler, melt chocolate and butter.
Remove from heat, pour-in milk, stir to incorporate.
Add-in egg yolk to the chocolate mixture one at a time, beat to mix.
In another deep bowl over a double boiler, whisk egg white with sugar till stiff, set aside.
Gently stir-in one-third of whipped cream to the chocolate mixture, fold-in half of egg white, stir to just incorporate, fold-in the remaining white then whipped cream and stir to incorporate well, leave in refrigerator for at least 3o minutes.
In a nonstick pan, boil sugar in water till becomes a thick syrup.
Gradually, stir-in chickpeas flour.
Add-in 1/2 cup ghee, keep stirring the mixture till thicken and dry.
Scramble the paste into powder form.
Add-in the remaining ghee, continue toasting till fragrant and golden brown.
Remove from heat and set aside to cool completely.
Stir-in this fragrant chickpeas powder into the chocolate paste to incorporate fully; set aside in refrigerator if not use shortly.
To prepare the chocolate buttercream frosting:
In a large bowl, cream cocoa and butter over double boiler.
Add-in sugar and continue whisking till fully incorporated.
Add-in milk, whisk till frosting is smooth and spreadable.
Remove from heat and set aside.
To prepare the cake:
Preheat oven to 200 °C.
Line a 10 x 10 inch pan (or also 10 x 15 inch for thinner cake) with parchment paper and grease the paper surface with butter; set aside.
In a bowl, mix together flours; set aside.
In a large bowl, mix together eggs, egg yolks, sugar, salt and cinnamon powder, whisk the mixture over double boiler till pale, creamy and glossy (about 5 minutes).
Remove from double boiler and continue whisking till cool completely (about another 2 minutes).
Gradually, fold-in flours mixture and stir well till homogeneous batter.
Pour the batter into the prepared pan and smooth the surface with spoon or spatula.
Bake in the preheated oven for 12 minutes, or until a toothpick inserted into the middle of cake comes out clean (do the check by 1o minutes).
Remove from oven and let cool completely on wire rack together with parchment paper.
Run a spatula or knife all around the edges and bottom of the cake.
Inverse cake on to a large plastic wrapper (upside down) and peel off the parchment paper.
Spread-on chickpeas chocolate paste and roll cake up by the help of the plastic support into tight cylinder.
Wrap up properly with the plastic support and keep in refrigerator till set (several hours).
Carefully, unwrap the cake.
Trim both ends and cut one end out diagonally with the size about 2 inches as the branch.
Join two pieces of cakes together on a cake plate to form yule log and frost the prepared chocolate buttercream all over the surface.
Streak the surface with fork to resemble bark and decorate accordingly with meringue mushrooms.
DONE !
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