Chocolate, coffee and apricot roll
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/chocovicwebsite-481x481/public/externals/4f6bb45aeb8cc33034ba45d716428be4.jpg?itok=lf3HoJha)
Japanese cocoa sponge cake
ingredients | preparation |
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Bring the milk (90g), the butter and sugar (30g) to the boil. |
Chocolate and coffee whipped ganache
ingredients | preparation |
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Boil cream 1 with the glucose syrup and infuse the coffee for 10 minutes. |
Apricot compote
ingredients | preparation |
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Heat the purée with the glucose at around 40ºC. |
To finish
Spread two approximately 0.5 cm layers over the flat sponge cake. |