Mon, 4 April 2022
This is a very light yet decadent split sponge filled with a milk chocolate ganache and whipped cream. Sinful…Yet delicious!
Sponge:
2oz/50g cocoa powder
Additional Requirements:
Chocolate Ganache-See below
7floz/200ml whipped cream
Fresh berries if desired
Chocolate shavings
Place the egg yolks and caster sugar in a bowl and whisk until they start to thicken, then add fold in the cocoa powder.
In another bowl beat the egg whites up to the soft peak stage, then carefully cut fold the fluffy egg whites into the chocolate mixture. Transfer the mixture into the prepared tin and cook in the preheated oven for 20 minutes.
Leave the cake to cool in the tin (don’t worry as it will shrink a bit), then when it’s cold invert it out onto an a large square of parchment paper that has been dusted with icing sugar.
Peel off the lining paper from the bottom of the cake then spread the chocolate ganache over the lightly sponge, using a palette knife. Next, spread the whipped cream on top of the ganache. Finally roll up the cake to using the parchment paper to guide and help you mould it into a cylindrical shape. You can decide to roll it from either end. It sometimes does crack-but that is fine!
Dark Chocolate Ganache:
4oz/110g milk/dark chocolate
5floz/150ml pouring cream
Place the cream in a medium sized pot and allow to come to the boil.
Chop or grate the chocolate into a bowl.
Pour the boiled cream on top of the chocolate and mix until the chocolate is completely melted.
Use as required
Wed, 16 July 2025
Chef: Alberto Rossi
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Mon, 14 July 2025
Chef: Lara Battigelli
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