Chocolate, coffee and apricot roll

Bring the milk (90g), the butter and sugar (30g) to the boil.
Remove from the heat, add the flour and cocoa powder and dry out for a few minutes.
Place in the food mixer and gradually add the eggs (240g egg yolks and 80g eggs)  and the milk (120g).
Whisk the egg whites with the sugar (125g).
Add the egg whites to the first mixture and spread out.
Bake at 180º for about 20 minutes.

Boil cream 1 with the glucose syrup and infuse the coffee for 10 minutes.
Pour over the chocolate couverture and the gelatine paste and emulsify.
At the end, add cream 2.
Leave to crystallize for 12 hours in the fridge and whip.

Heat the purée with the glucose at around 40ºC.
Sprinkle the pectin mixed with the sugar into the mix and boil.
Add the grated lime zest and and pour over the sponge cake.