Ingredients. For the sponge cake: 4 eggs, 90g of sugar, 95g of flour, strong coffee for soaking, cocoa powder. For the ganache: 200g of dark chocolate, 180g of full-fat liquid cream, a good strong coffee. For the cream: 120g of liquid full cream, 150g of mascarpone, 20g of sugar.
Recipe. We start with the sponge cake. Whisk the egg yolks with the sugar until the mixture turns white. We add the flour. We beat the egg whites and mix them delicately into the mixture. We pour it onto a silicone sheet (no more than a centimeter and a half thick) and bake at 160 degrees for 12 to 15 minutes. Be careful, the biscuit must be colored but not overcooked so as not to be crumbly.
Transfer the sponge cake to a damp cloth. We generously soak it with a brush of strong coffee and roll it in parchment paper. We prepare the ganache. We boil the cream which we pour in three batches over the dark chocolate. We mix so that it melts well and add the coffee. Leave to cool for an hour.
Then we beat the cream, mascarpone and sugar until whipped. Time for assembly. We roll out the biscuit. Cover it generously with ganache, making sure to leave a centimeter at the bottom for rolling. Add a good layer of cream, a little more generous at the top, also leaving a centimeter free at the bottom. And we roll the log. We cut the sides for aesthetics, and after a trip in the fridge, we cover it with ganache with a spatula. Before serving, sprinkle with cocoa.
Canada
