Ice log chocolate and orange zest

Ingredients

For 4 servings

• •4 4 large eggs
• •300 g 300 g white sugar powder
• •100 g 100 g wheat flour
• •1 1 butter nut
• •15 cl 15 cl liquid cane sugar
• •1 1 /2 l icechocolat
• •3 3 hazelnut meringue biscuits
• •100 g 100 g dark chocolate pastry dessert
• •90 g 90 g light cream
• •30 g 30 g peanut oil
• •2 2 oranges

Method

1. 1.Remove orange peels using a saver.
2. 2.Whisk the eggs and sugar in a large bowl by placing it on a pool until the mixture becomes sparkling and creamy.
3. 3.Once ready, remove from the heat and gently incorporate the sieved flour, melted butter and orange peel. Be careful not to overfall the dough.
4. 4.Place a sheet of previously buttered sulphurized paper on the fried lick and spread the dough into a smooth and homogeneous layer.
5. 5.Place in the oven at 180 C° for 15 minutes, then remove from the oven and cool on a grill. Cook orange peels: cut the skin of the second orange and detail it in strips. In a saucepan, mix the sugar and a glass of water, add the orange slats. Cook over low heat for 30 to 45 minutes and let cool.
6. 6.Roll a layer of food film on the working plane and place the biscuit on it (sulphurized paper sheet up).
7. 7.Remove the sheet of sulphurized paper and moisten the biscuit with the orange syrup.
8. 8.Cut the ice into 1cm thick slices and spread it over the biscuit, spread the pieces of crushed meringue and roll the biscuit using the food film. The film must be tight to hold the cookie.
9. 9.Place in the freezer. Melt dark chocolate with liquid cream and peanut oil in microwave oven over medium power. Mix to make the icing smooth.
10. 10.Remove the log from the freezer, remove the plastic film and cover it with chocolate icing, place in the freezer. Before serving, decorate with candied orange peels, hazelnut meringue biscuit and caramel tiles.
11. 11.Your chocolate and orange zest frozen log is ready, enjoy!