Pear & chocolate sponge roulade
Preparation: 60 mins
Baking: 7 mins
Cooling: 3 hours
- Whisk the two egg yolks and 80 g caster sugar into a white, creamy mass. Add the cocoa powder. Beat the 2 egg whites until stiff, adding the rest of the caster sugar in one go.
- Carefully fold in the beaten egg whites into the first mixture, then add the sieved flour and mix.
- Smooth the mixture onto a baking tray covered with baking paper and bake at 210° for 5 to 7 minutes. Allow to cool at room temperature.
- Break the chocolate into pieces and melt in the microwave or over a bain-marie.
- In a pan, bring 110 ml of cream to the boil. Pour a third of the cream onto the melted chocolate. Using a spatula, mix energetically with circular motions until the mixture is springy and shiny. Proceed in the same way with the two remaining thirds, then mix until the mixture is smooth.
- Add 220 ml of cream and mix. Cover the ganache with a household foil and place in the fridge for at least 3 hours. Whisk the ganache until it is thick and creamy and can be worked using a spatula.
After you have added the 220 ml of whipping cream, it is possible that three hours in the refrigerator may not be enough. Tip: Allow the mixture to stand in the refrigerator overnight.
If time is of the essence, the 220 ml of cream can also be whipped beforehand and then folded into the rest of the ganache at room temperature using a spatula.
- Using the spatula, spread a third of the ganache on the sponge and sprinkle the cubed pears over it.
- Roll the sponge into a roulade and cover with the chocolate ganache. Using a spatula, decorate the roulade like a log and sprinkle with icing sugar.
HINTS & TIPS
If you make the log the day before, it will taste even better. Fans of milk chocolate can make the log using Cailler Cuisine Lait. To make your log look that much more festive, sprinkle it with gold dust or gold leaves.