1/4cupcocoa powderunsweetened 30g + extra for dusting
1cupheavy whipping cream240 g
6drops stevia extract with vanilla flavoring
180gdark chocolatechopped +extra to stick the decoration
Preheat oven to 356 F / 180 C.
Sieve cocoa powder, flour and baking powder in a large bowl. Add sugar and mix with a spoon.
In another bowl whip egg whites until soft peaks.
In the other bowl whip egg yolks until pale yellow.
Add dry ingredients to the whipped egg yolks. Add almond extract and combine with a spatula.
Fold egg whites into chocolate batter.
Prepare a tray with baking paper and brush it with melted butter.
Add sponge mixture to the tray. Flatten with a spatula. Bake for 12 minutes.
Let the sponge cool until you can touch it (5-10 min), then dust with cocoa powder.
Put the sponge cake on the clean kitchen towel, dusted with cocoa. Remove the baking paper. Wrap it, rolling in the kitchen towel.
Whip Mascarpone cheese for few minutes and whip heavy cream in separate bowl, using hand mixer.
Add 6 drops of stevia and vanilla extract to Mascarpone cheese.
Fold whipped cream in Mascarpone, then whip for 1 minutes, using hand mixer until combined.
Unroll the sponge cake and distribute the cream with offset spatula or spoon.
Roll the cake with cream tightly.
Put about 80 % of dark chocolate in heat-proof bowl. Melt it in the pot with boiling water (Bain Marie) until almost melted or until thermometer shows 46 C / 115 F.
Then transfer the bowl to the cool table. Start adding remaining chocolate and mixing with a spatula until it cools to 31 C / 88 F. The process may take up to 20 minutes, depending on the temperature of your room. You can see it becomes glossy and thick.
Pour the chocolate on parchment paper.
Flatten the chocolate with spatula.
Roll the parchment paper. Put it between the glasses or bowls, so it will have slightly rounded edges like bark. Leave it to set completely (you can do it the night before).
Carefully unroll the paper, letting the bark crack in smaller pieces.
Cut the ends of the Buche de Noel Cake.
'Glue' the bark to the sponge using extra melted chocolate.
Dust the cake with powdered sugar and decorate with rosemary and cranberries right before serving.
Store the cake with cream up to 3 days in the fridge.You can use 2 tbsp of sugar syrup instead of stevia drops.*It will be easier to whip heavy cream in a cold bowl. Place the glass bowl in the fridge for 10-15 minutes.**Keep in mind, the thinner the bark, the easier it will stick to the cake.See the post for make ahead instructions.