Chocolate, coffee and apricot roll

Japanese cocoa sponge cake

Ingredients Preparation
  • 90g
    Milk 1
  • 70g
    butter
  • 30g
    Sugar 1
  • 100g
    flour
  • 40g
    Cocoa powder Selection 22
  • 240g
    egg yolks
  • 80g
    Egg
  • 120g
    Milk 2
  • 180g
    egg whites
  • 125g
    Sugar 2
  • Bring milk 1, the butter and sugar 1 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 and milk 2.
  • Whisk the egg whites with the sugar.
  • Add the egg whites to the first mixture and spread out.
  • Bake at 180ºC for about 20 minutes. 

Chocolate and coffee whipped ganache

Ingredients Preparation
  • 200g
    Cream 1
  • 20g
    coffee beans
  • 20g
    sugar
  • 40g
    glucose syrup DE 40
  • 30g
    gelatine paste
  • 160g
    Lennix
  • 400g
    Cream 2
  • 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.

Apricot compote

Ingredients Preparation
  • 800g
    apricot puree
  • 180g
    sugar
  • 80g
    glucose syrup DE 44
  • 25g
    pectin NH
  • 1g
    grated lime zest
  • 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.

To finish

  • Spread two approximately 0.5 cm layers over the flat sponge cake.
  • The first layer of mango compote and the other on top of the whipped chocolate and coffee ganache.
  • Roll up carefully and press well to prevent air bubbles forming.
  • Freeze.
  • Cut discs about 3 cm wide.
  • Paint with neutral gelatine and coat with chocolate pailleté and cocoa powder. 

Get in Touch