Here’s a delightful Kinder Delice-style rolled log 😍. It’s simple, quick to make, no need for a mold, and most importantly, it’s delicious 🤤! The cocoa sponge is super light, the whipped cream too, and it’s covered in a chocolate glaze.
- Sponge Cake:
- 5 eggs
- 150g sugar
- 50g cornstarch
- 75g flour
- 30g unsweetened cocoa
- 250ml heavy cream
- 200g mascarpone
- 4 tablespoons powdered sugar
- Chocolate Coating:
- 200g dark chocolate
- 220ml heavy cream
- Soaking Syrup:
- 1 tsp vanilla extract
Preheat the oven to 180 degrees Celsius.
Separate egg whites from yolks.
Using an electric mixer, whisk egg whites with sugar until you get a meringue-like texture.
Gradually add the yolks while whisking at high speed.
Sift the dry ingredients (flour, cocoa, and cornstarch), add in portions, and gently fold using a spatula from bottom to top, maintaining the lightness.
Spread the batter on a parchment-lined 38x28 cm baking sheet.
Bake for 10 minutes.
Flip the sponge, gently remove the parchment paper used for baking, and place it on a new sheet of parchment paper.
Roll the sponge (starting from the shorter side of the rectangle). Let it cool at room temperature while preparing the whipped cream.
In a chilled bowl, pour the cream and mascarpone, then gradually whisk in the powdered sugar until you have a thick and creamy mixture.
Carefully unroll the sponge, then brush it with milk.
Pour 3/4 of the whipped cream over the sponge and roll it gently. Save the remaining whipped cream for decoration.
Let the rolled sponge rest in the refrigerator while preparing the ganache.
Chop the dark chocolate and place it in a bowl. Boil the heavy cream in a saucepan and pour it over the chocolate. Wait for 2 minutes then mix with a spatula from the center outward until you get a smooth ganache. When the ganache is lukewarm, take the log out of the fridge.
Place a rack underneath and a dish to catch any excess ganache.
Pour the ganache over the log and gently remove it from the rack using 2 spatulas, then place it on a serving plate. Trim the edges.
Let the ganache set in the fridge for a few moments then decorate as you like!
I piped the remaining whipped cream, drizzled some leftover ganache, added pearls, shredded coconut, and there you have it! 🙂
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