12 Inches Log
Chocolate Flourless Sponge
9 Egg whites
9 Egg yolks
350 grams Regular sugar
120 grams Cocoa powder
Preheat oven 400°F.
Line a ½ sheet baking tray with parchment paper and set aside.
In a bowl, using an electric mixer fitted with a whisk attachment, beat egg whites on medium-high speed with 1/4 regular sugar until foamy. Add another 1/4 regular sugar, and continue to beat until soft peaks form. With machine running, gradually add remaining regular sugar, beating into stiff, glossy peaks. This egg whites sugar method is called “French meringue”.
In a stainless bowl mix beaten egg yolks with a part of the meringue to help incorporate better. Pour egg yolks mix into the meringue.
Add gradually shifted cocoa powder to egg mixture and mix delicately.
Spray chocolate flourless sponge with a spatula 16” x 12” and ½” thick onto prepared baking sheet. Bake for about 8-10 minutes as sponge need to be non-sticky with the touch of you fingers
Transfer to wire rack to cool.
Dark Chocolate Cremeux
750 grams Heavy cream
115 grams Regular sugar
8 grams Gelatin sheet (4 sheets)
244 grams 70% Dark chocolate
Bloom gelatin into ice water bowl.
In a stainless saucepan bring to boil heavy cream and sugar.
Add bloomed gelatin to hot mixture.
Pour over chocolate and stir well.
Strain into a plastic container and cover the top with a plastic wrap, make sure it touches the top of the cream so it doesn’t develop a skin.
Place plastic container into a bowl set in an ice bath to chill down faster.
After an hour set into the refrigerator overnight.
Whip chocolate cremeux before use.