Wed, 4 December 2024
Ingredients –
Sponge
· 5 large eggs, separated
· 5oz/150g caster sugar
· 2oz/50g cocoa powder
Chocolate Ganache
· Icing sugar
· 7floz/200ml whipped cream
· Fresh berries if desired
· Chocolate shavings
Dark Chocolate Ganache
· 4oz/110g milk/dark chocolate
· 5floz/150ml pouring cream
Method –
1. Place the egg yolks and caster sugar in a bowl and whisk until they start to thicken, then add fold in the cocoa powder.
2. 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.
3. Transfer the mixture into the prepared tin and cook in the preheated oven for 20 minutes.
4. 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 a large square of parchment paper that has been dusted with icing sugar.
5. Peel off the lining paper from the bottom of the cake then spread the chocolate ganache over the lightly sponge, using a palette knife.
6. Next spread the whipped cream on top of the ganache.
7. 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
1. Place the cream in a medium sized pot and allow to come to the boil.
2. Chop or grate the chocolate into a bowl.
3. Pour the boiled cream on top of the chocolate and mix until the chocolate is completely melted.
4. Use as required
Tue, 20 January 2026
Chef: Kwanghi Chan
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