Ingredients: For dough:
100 g sugar
150 g flour
2 tbsp butter or margarine (to grease baking shape)
Salt on tasteFor crème:
150 g chocolate
250 g butter or margarine (warm to whip)
100 g sugar powder
4 egg yolks
2 tbsp rum or brandyFor decoration:
1 tbsp grated pistachios
Cherries, fresh or maraschino
Salt on tasteMethod:
Blend egg yolks with 5 tbsp cold water, and add 2/3 of the sugar, continuing blending.
Whip cold egg whites with pinch of salt for 6-7 minutes, add sugar, and continue whipping until sugar dissolves. Then, put whipped whites over the blended yolks, sift flour over it, and blend carefully.
Pre-heat an oven to 200 C (400 F)
Cover a baking sheet with baking paper, grease paper with butter or margarine, and put the dough on paper. Bake in the oven for 12-15 minutes.
Put clean towel on a table, sprinkle with sugar, and turn the baking sheet on it. Remove the baking sheet. Then, sprinkle paper with water, and remove carefully. Roll the cake, using towel, and let to cool.
Blend egg yolks with rum or brandy.
To make the cream, melt the chocolate. Whip butter or margarine adding sugar powder and yolk-rum mix by small portions.
After you run out of sugar powder and yolk-rum mix, add melted chocolate by tablespoons and a pinch of salt. Whip until the mix turns crumbly, with even consistency.
Roll out the cake and cover it with half of the cream, then roll it once more.
Place the cake and rest of cream in a refrigerator for 2 hours.
Then, whip the cream once more for 3 minutes, and put it in a confectionary bug.
Draw parallel stripes on the cake, and place cake in refrigerator for 2 hours.
Cut the ends, and put them over the cake, like boughs.
Sprinkle the cake with grated pistachios, sugar powder, and cherries.
Keep cold before serving.