We are looooong overdue for a Danish recipe, don’t you think? There are so many recipes that I want to make (Danish and others alike) and simply not enough hours in the day. Maybe if I took a month off from work I could make a dent in my to-do-list.
Anyway, I have been planning and researching Danish Træstammer for a long time now and I am so excited to finally being able to share them with you. I remember buying Træstammer from the store at home and they were a very special treat indeed. For this post I choose to use a ganache as a binder which seems perhaps a little cumbersome but very delicious. Making Træstammer is not an exact science. A lot depends on how moist or dry your left-over chocolate cake is, mine was actually quite fresh and moist so it did not take much ganache to form the inside cake “batter”. The ganache portion of this recipe makes more than enough, so if you happen to have something needing decorating, the left-over ganache will be perfect.
For the ganache:
2.5 deciliter (9 oz) whipping cream
250 grams (8.8 oz) dark chocolate
For the chocolate filling (logs):
400 grams (14 oz) left-over good chocolate cake
1/4 cup ganache
3 tablespoons Bacardi Gold Rum
For the outside covering:
400 grams (14 oz) marzipan
confectioners sugar for sprinkling
dark chocolate for dipping
To make ganache: Chop the chocolate and place in a small bowl. Pour whipping cream into small saucepan and bring to a simmer. Pour the hot whipping cream over chopped chocolate and let sit for 5 minutes. Stir chocolate mixture until it’s smooth. Place in refrigerator to cool for 20-25 minutes.
To make chocolate filling (logs): Break left-over cake into large chunks and place in food processor or blender, process until fine crumbs. Slowly add chocolate ganache, while processing, until crumbs start to come together into a ball. Add rum. Form chocolate mass into a ball and place in refrigerator.
Sprinkle flat working surface with confectioners sugar. Form marzipan into a rectangle and start rolling it out making sure it does not stick to working surface.
Remove the chocolate filling from the refrigerator, divide into three parts and roll each part into long logs approximately 2-3 centimeters (0.8-1 inch) in thickness. Place logs one at the time onto the marzipan and roll the marzipan around the log, cut along the long edge to fit. Pinch together the long edge to close the marzipan around the chocolate log. Gently roll the marzipan log to flatten the seam. Trim off the ends of the log, cut the logs into equal lengths approximately 7-8 centimeters (2.8-3 inches). Place cut up logs on baking sheet and place in refrigerator.
Chop the remaining chocolate, place in a small bowl over a water bath and melt. Dip each end of the logs in the melted chocolate, place on baking sheet and allow to cool. Enjoy!
Source: Himmelske Kager