Recipe courtesy of Manuel Latruwe, Calgary, AB.
Photo by Ingrid Kuenzel
6 egg whites
65 grams sugar
2 egg yolks
190 grams melted dark chocolate (72%)
45 grams butter
100 grams milk
36 grams sugar
3 egg yolks
166 grams crème anglaise
250 grams whipped cream (35%)
125 grams melted dark chocolate (72%)
166 grams water
150 grams whipping cream (35%)
75 grams cocoa powder
75 grams corn syrup
166 grams sugar
12 grams gelatin
- Whip the egg whites with the sugar.
- In a separate bowl whip the egg yolks. Fold the beaten egg whites and beaten yolks together.
- Take part of the mixture and fold it into the molten chocolate.
- Add the melted butter. Fold in the rest of the first part.
- Spread the sponge cake onto a parchment paper 30 X 40 cm.
- Bake in the oven at 450F for 8 minutes.
- Heat the milk.
- Combine in a bowl the yolks and the sugar.
- At 100F combine the warm milk and yolk mixture together.
- While stirring the mixture heat till 18F. Chill rapidly.
- In a bowl bring the crème anglaise to room temperature.
- Combine the anglaise and the ¾ whipped cream together.
- Pour 1/3 of the mixture onto the melted chocolate and mix rapidly.
- Fold the rest of the whipped cream into the bowl and mix well.
- Boil water and cream together.
- Combine the cacao powder and sugar together and add to the boiling cream and water.
- Add the corn syrup and mix well.
- Add the soaked gelatine and mix well.
- Let rest overnight in the cooler.
- Warm up to 99F before poring it over the cake.
- Dust the sheet of sponge cake with icing sugar.
- Place a second parchment paper on top of the cake.
- Flip the sponge and peel of the parchment paper used for baking.
- Spread the chocolate mousse on to the sponge and then gently roll the cake into the log shape. Chill the cake until set, trim the sides, cover with the chocolate glaze.
- Decorate as desired.