Our Food Story 17 | Tronchetto di Natale con burro Occelli®

Christmas; the right time to enjoy this log without guilt, delicious with its cream filling and chocolate glaze, made with excellent Occelli butter!

100 g of Occelli® butter
4 eggs
125 g of granulated sugar
120 g of soft wheat flour 00
1 teaspoon of baking powder
1 pinch of salt
250 ml of fresh whipping cream
3 tablespoons of powdered sugar
100 g of dark chocolate


Begin preparing the dough by melting 60 g of Occelli butter in a saucepan.

Beat only the egg yolks well (keep the egg whites aside in another bowl) with the granulated sugar. Add the melted butter to the mixture and mix.

Now, gradually incorporate the sifted flour along with the baking powder. Then beat the egg whites kept aside together with a pinch of salt: when they are whipped until stiff peaks add them to the mixture, a little at a time and stirring gently to avoid removing them.

Line a baking sheet with non-stick paper and spread the dough on it, leveling it well so as to create a layer of uniform thickness. Bake it in a preheated oven at 180°C for about 10 minutes.
Once the base of the cake has been taken out of the oven, let it rest for a few minutes and then gently roll it up on itself. Then let it cool rolled up.

When the roll has cooled down a bit, prepare the filling of the log by whipping the fresh cream with the icing sugar until it is firm and compact.

Now, slowly unroll the base of the cake: then fill it with a generous and uniform layer of whipped cream, then roll it back on itself.

Last step: prepare the icing by melting the dark chocolate in a bain-marie together with 40 g of Occelli butter. Then glaze the log covering it well with the melted chocolate.

Depending on your personal taste, you can change the filling using butter cream, dark or white chocolate ganache, jam, etc.