- Level
- very easy
- Prep Time
- 45 mins
- Total Time
- 30 mins
Description
Waiting time: 1 hour
Ingredients
- Chocolate sponge cake
- 1 cup
- sugar
- 250 ml
- 6
- eggs
- 1 cup
- all-purpose flour
- 250 ml
- 1/4 cup
- cocoa powder
- 60 ml
- 1/4 cup
- butter, melted
- 60 ml
- Chocolate ganache
- 4 cups
- dark chocolate, chopped
- 1 l
- 3 cups
- 35% cream
- 750 ml
- Raspberry compote
- 3 cups
- raspberries, fresh or frozen
- 750 ml
- 1/2 cup
- sugar
- 125 ml
- Topping
- 70% dark or semi-sweet chocolate shavings, to taste
Directions
- Step 1
- For the sponge cake
Preheat oven to 180°C (350°F).
- Step 2
- Using a stand mixer or hand mixer, beat the eggs with the sugar to ribbon, about 5 minutes (the preparation should triple in volume, thicken, and turn light yellow).
- Step 3
- In a bowl, combine the flour and cocoa powder.
- Step 4
- Add the dry ingredients and melted butter to the eggs and mix. Next, spread the mixture onto a baking sheet (10 x 15 inches) lined with parchment paper.
- Step 5
- Cook for approximately 15 minutes, or until a toothpick inserted in the centre comes out clean. Transfer to a clean cloth and roll. Set aside to cool.
- Step 6
- For the ganache
In a pot, heat the 500 ml (2 cups) of 35% cream. Remove from heat and add the chocolate. Stir with a wooden spoon until the chocolate is melted. Let cool for 1 hour.
- Step 7
- Transfer half the ganache into another bowl, add 250 ml (1 cup) of cream and whip until soft peaks form (mousse texture). Put in refrigerator.
- Step 8
- For the raspberry compote
In a pot, cook the raspberries and sugar over low heat for approximately 20 minutes, or until the mixture thickens. Let cool.
- Step 9
- For the assembly
Unroll the cake and spread the remaining ganache over the surface. Spread the raspberry compote in the centre, over the entire length. Roll to keep the filling inside. Coat with the chocolate mousse and sprinkle chocolate shavings over top.
