Difficulty
Challenging
Calories per 100g
+/- 350
Quantity
Serves 8
Preparation Time
1 hr 30 min
Cooking Time
10 min
Total Time
1 hr 40 min
Ingredients
8
Servings
For the Sponge Cake
-
Sugar
100 g
-
Flour
100 g
-
Eggs
5
-
Vanilla Sugar
1 packet
For the Cream
-
Sugar
100 g
-
Water
1/2 cup
-
Egg Yolks
3
-
Softened Butter
250 g
-
Dark Chocolate
100 g
-
Coffee Extract
2 ml
Preparation Steps
-
1
Preparing the Sponge CakeMix together 4 egg yolks with sugar and vanilla sugar. Once creamy, add a whole egg and mix for a few minutes with a spatula. Gradually incorporate the flour into the mixture, followed by the stiffly beaten egg whites. Line a rectangular baking sheet with lightly buttered parchment paper. Spread the batter evenly.
-
2
BakingBake at 400°F (200°C) for 10 minutes. Remove the cake and flip it onto a cool surface without removing the paper. Cover the cake with a kitchen towel (the moisture will make it easier to roll later).
-
3
Preparing the Butter CreamDissolve the sugar in water over low heat to make a thick syrup. Slowly pour the hot syrup over the egg yolks, continuously stirring with a whisk until completely cooled. Add the softened butter and mix until smooth. Divide the mixture in two. Flavor one half with coffee and the other with melted chocolate mixed with a little water.
-
4
AssemblingRemove the parchment paper from the cake. Spread the coffee cream on the cake, and roll it lengthwise. Trim the ends with a knife for a neat finish.
-
5
Finishing TouchesCoat with the chocolate cream and create a bark-like texture by gently pulling a fork along the length of the log. Decorate as desired and refrigerate until ready to serve.
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