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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This would give a chocolate love an orgasm if made with the right chocolate. I used Varlhona's 70% cocoa butter. Yummy. Ingredients:
4 eggs |
120 g caster sugar |
120 g plain flour (sifted with cocoa powder) |
15 g cocoa powder |
500 g dark chocolate |
500 g whipping cream |
100 g unsalted butter |
Directions:
1. Chocolate Sponge:
2. Whisk eggs with sugar, at high speed, until the eggs have tripled in size and becames thick and airy.
3. Fold in the flour and cocoa powder.
4. Spread on a baking tray, with parchment paper.
5. Bake in oven 200C for about 5 minutes.
6. Ganache:.
7. Boil the cream in saucepan. Pour the cream unto the chopped cooking chocolate, and stir slowly, until all the chocolate has melted and smooth.
8. Cool in refrigerator.
9. With a knife, trim the sides of the sponge to shape a rectangle or square. Sprinkle the sponge cake with some thin sugared syrup to keep the cake moist. Spread a thin layer of ganache of the sponge, leaving half an inch on the wide side to roll the cake.
10. Roll tightly using a parchment paper to aid you. Cover the log with ganache, and top with chocolate dipped cherries.
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