Αdd to my “Recipe Book”
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For the sponge cake
- Preheat oven to 180* C (350* F) Fan.
- Beat the egg whites in a mixer on low speed using the whisk attachment.
- Add the salt and 30 g of sugar. Turn up the speed and beat until you create a meringue with stiff peaks.
- In a clean mixer, beat the egg yolks along with 50 g of sugar with the whisk attachment for about 8-10 minutes, until the mixture becomes white and very fluffy.
- Melt the chocolate couverture in a bain marie.
- Allow it to cool to room temperature and add it to the yolk mixture. Mix with a spatula.
- Add ¼ of the meringue to add volume to the yolk mixture.
- Stir quickly with a spatula and then gradually add the remaining meringue and gently fold.
- Line a 30x40 cm baking pan with parchment paper and generously grease with butter and dust with cocoa powder so that the mixture doesn’t stick to it.
- Spread the mixture into the prepared baking pan and bake for 15-17 minutes.
- When ready, remove from oven, cover with a towel and allow it to cool for 2-3 hours until it softens.
For the chocolate ganache
- Place a saucepan over medium to low heat.
- Add the heavy cream and heat for 5-7 minutes, until it comes to a boil.
- Chop the chocolate into pieces and transfer to a bowl.
- As soon as the heavy cream comes to a boil, add it to the chocolate.
- Allow it to sit for a minute, until the chocolate heats up and then stir with a spatula until incorporated and you create a smooth ganache.
- Spread it in a 30x40 cm baking pan and stir with a spatula so that it can cool. It may take about 15-20 minutes.
For the log
- Spread a clean sheet of parchment paper on a working surface.
- Remove the parchment form the sponge cake and turn out onto the new sheet of parchment.
- Use a pastry brush to drizzle the cognac over the sponge cake.
- Spread 2/3 of the chocolate ganache with a spatula. Reserve some of the ganache to decorate the log at the end.
- Position the wide side of the sponge cake directly in front of you and start to roll it all the way to the end on the opposite side.
- Transfer to a wire rack and spread the remaining chocolate ganache over the log.
- Decorate with cherries and physalis fruit.
- Refrigerate for about 2 hours so it can chill and become firmer.
- When ready, dust with icing sugar and serve.
Nutrition information per 100 gr.
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.