Directions
- 1Mix egg yolks with 30g of sugar, milk and oil.
- 2Add flour and mix well.
- 3Beat egg whites with 70g of sugar until stiff peaks form.
- 4Gently fold the egg whites into the yolk mixture.
- 5Pour the batter onto a baking sheet and spread evenly.
- 6Bake at 180°C for 20 minutes.
- 7Once cooled, spread cherry jam over the cake and roll it up.
- 8Cut the roll into slices.
- 9In a saucepan, mix egg yolks and milk, then cook until thickened.
- 10Pour over melted dark chocolate and mix until smooth.
- 11Whip cold cream and gently fold into the ganache.
- 12Dip each cake slice into the chocolate mousse to coat it.
- 13Freeze for at least 2 hours.
- 14Melt dark chocolate and coconut oil together for the glaze.
- 15Glaze the frozen cakes.
- 16Garnish with chocolate shavings and serve.
Ingredients
- 90 g flour
- 5 eggs
- 30 g sugar
- 70 g sugar
- 50 g neutral oil
- 50 g milk
- 2 g baking powder
- 1 portion intense cherry jam
- 130 g milk
- 2 egg yolks
- 160 g dark chocolate
- 250 g cold whole cream
- 100 g dark chocolate
- 30 g coconut oil
Equipment
whiskhand mixerspatulabaking sheetknifeforksmall bowllarge bowlsaucepan
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