Chocolate, coffee and apricot roll

Recipe

  1. Japanese cocoa sponge cake
  2. Chocolate and coffee whipped ganache
  3. Apricot compote
  4. To finish

Japanese cocoa sponge cake

ingredients preparation
  • 90g
    milk
  • 70g
    butter
  • 30g
    sugar
  • 100g
    flour
  • 40g
    cocoa powder
  • 240g
    egg yolks
  • 80g
    eggs
  • 120g
    milk
  • 180g
    egg whites
  • 125g
    sugar

Bring the milk (90g), the butter and sugar (30g) 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 (240g egg yolks and 80g eggs)  and the milk (120g).
Whisk the egg whites with the sugar (125g).
Add the egg whites to the first mixture and spread out.
Bake at 180º for about 20 minutes.

Chocolate and coffee whipped ganache

ingredients preparation
  • 200g
    cream
  • 20g
    coffee beans
  • 20g
    sugar
  • 40g
    glucose syrup DE 40
  • 30g
    gelatin paste
  • 160g
    Lennix dark chocolate couverture
  • 400g
    cream

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
    NH pectin
  • 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 apricot 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.