An unmissable holiday classic: a soft chocolate sponge roll filled with luscious cream and coated in a glossy ganache, decorated to resemble an authentic log. This delightful creation will delight your guests with its perfect contrast between the light, airy cake and the rich depth of chocolate.
⏱️180 min
📊Medium
👥8 servings
🍽️Dessert
festivefamily
Ingredients
6 pièceseggs
150 ggranulated sugar
100 gflour
30 gunsweetened cocoa powder
50 gbutter
300 g70% dark chocolate
250 mlheavy cream
2 cuillères à soupestrong cooled coffee
50 gpowdered sugar
1 pincéesalt
Instructions
1PREPARE THE SPONGE: Preheat your oven to 200°C (gas mark 6-7). Line a rectangular baking sheet with parchment paper. Separate the egg whites from the yolks, ensuring no trace of yolk mixes with the whites, as this will prevent proper rising. In a bowl, whisk the yolks with 100 g of sugar until the mixture is pale and mousy, doubling in volume, about 3-4 minutes. This step is crucial for aerating the sponge.
2MIX THE DRY INGREDIENTS: In a bowl, combine the flour, cocoa powder, and a pinch of salt, then sift this mixture to remove lumps. Gently fold this preparation into the whisked yolks using a spatula, using upward motions from the bottom to avoid breaking the aerated structure. Melt the butter and pour it in a thin stream while continuing to fold gently. The butter will add moisture and flavor to the sponge.
3WHIP THE EGG WHITES: In a very clean and dry bowl, whisk the 6 egg whites with the remaining 50 g of sugar until stiff, glossy peaks form. This airy meringue is essential for the cake's lightness. Take one-third of this meringue and gently fold it into the chocolate mixture to lighten it, then fold in the remaining meringue gently with the spatula, using large, slow bottom-to-top motions to preserve the air bubbles.
4BAKE THE SPONGE: Pour the batter onto the prepared baking sheet, spreading it evenly with a spatula to a thickness of approximately 8-10 mm. Bake at 200°C for 12 to 15 minutes until the sponge is puffed and a light crust forms on the surface. The cake should remain soft inside - test with your finger: it should spring back without remaining indented. Remove from the oven and immediately turn out onto a damp kitchen towel dusted with powdered sugar to prevent sticking.
5ROLL THE SPONGE: While the sponge is still warm, use the towel to gently roll it starting from the short side, forming a tight roll but without forcing it to prevent cracking. Wrap it in the towel and let it cool completely at room temperature for 30 minutes, then refrigerate for 1 hour. This step is important so the sponge holds its shape when unrolled.
6PREPARE THE GANACHE: Finely chop 200 g of dark chocolate and place it in a bowl. Bring 150 ml of heavy cream to a boil, then pour it hot over the chopped chocolate. Let it sit for 1 minute so the chocolate melts, then mix vigorously until you have a smooth, glossy ganache. Stir in the cooled strong coffee, which will add subtle bitterness. Cool the ganache to 30-35°C (it should be creamy but thick).
7PREPARE THE FILLING: Whip the remaining 100 ml of heavy cream with the powdered sugar until light and mousy, but be careful not to turn it into butter. Finely chop the remaining chocolate (100 g) or use chocolate shavings. Gently fold the whipped cream with the chocolate shavings to create a generous and delicious chocolate mousse cream.
8FILL AND ASSEMBLE: Gently unroll your sponge on a work surface. Spread the chocolate mousse cream in an even layer over the entire surface, leaving about 1 cm of margin around the edges. Use the towel to gently but firmly roll the sponge again. Place the log on a serving platter with the seam side down for stability.
9COAT WITH GANACHE: Pour the warm ganache over the entire log, spreading it evenly with a palette knife to give it a smooth, glossy appearance. Create natural texture variations to imitate tree bark. Decorate with dried fruits (candied cherries, pistachio pieces), white chocolate shavings, pearl sugar, or artificial holly for a festive effect. Refrigerate for at least 2 hours before serving so the ganache sets perfectly and the log is firm when sliced.