Recipe Card

Chocolate Log with Crushed Vinsobres Croquettes

Preparation

25 mins

Cooking

15 mins

Portion

6 to 8 people

Ingredients

Creamy filling:

Chocolate coating:

Sponge cake:

Syrup:

Preparation

Make the creamy filling: heat the fresh cream in a small saucepan and remove from the heat before it boils. Pour it over the white chocolate cut into pieces in a bowl. Mix to completely melt the chocolate. Then add the crushed Vinsobres croquettes.

For the chocolate coating, heat the fresh cream and before it boils, remove from the heat and pour over the chocolate pieces in a bowl. Mix until the mixture is smooth.

Refrigerate the cream with the crushed croquettes and this ganache.

Preheat the oven to 180°C (350°F). Grease a baking sheet of about 26*32 cm and line it with parchment paper.

Separate the egg yolks from the whites. Beat the yolks with the sugar until a thick and creamy mixture is obtained. In a bowl, add the milk, then the flour, baking powder, and cocoa powder. Mix well. Beat the egg whites until stiff and fold them into the batter using a spatula.

Pour onto the baking sheet to form a uniform rectangle and bake for about ten minutes.

Meanwhile, make the syrup: mix the sugar with the amber rum and heated water until the sugar is completely dissolved.

Dampen a tea towel and place it on the work surface. Turn out the baked biscuit onto it. Remove the baking sheet and the parchment paper from the top. Brush the sponge cake with syrup, then add the cream with the crushed Vinsobres croquettes. Roll up the cake, gently tightening it.

Cover the log with the chocolate ganache. Refrigerate for at least 2 hours before serving.