Prep. Time: 20‘ Cooking Time: 20‘ Serves 10-12
For the Chocolate and Strawberry Log you will need…
Ingredients
For the sponge cake:
- 5 eggs
- 3/4 cup sugar
- 1 cup self-rising flour, sifted twice
- 1 vanilla bean
- A pinch of salt
- 2 tbsp cognac
- 1 1/2 cups strawberry jam, for the filling
For the frosting:
- 150 g couverture chocolate, finely chopped
- 150 g heavy cream
- 1 tsp honey
- 1 tbsp cognac
- A few strawberries for garnish
- A little whipped cream for garnish
Instructions
For the sponge cake:
- Break the eggs into the mixer bowl. Add salt, vanilla, and sugar, and beat for 7-8 minutes until they become thick and creamy.
- Add the flour and cognac, gently folding the mixture with a spatula, being careful not to deflate the volume of the beaten eggs.
- Grease the baking sheet of the oven very well and line it with parchment paper.
- Lightly butter the parchment paper.
- Pour the mixture in and spread it evenly with a spatula.
- Bake it in the oven at 200°C for 10-12 minutes.
- While it’s still warm and soft, spread a parchment paper on the countertop and sprinkle it with powdered sugar.
- Flip the baked sponge cake onto it.
- Pour warm strawberry jam over the cake.
- Spread it with a spoon over the entire surface.
For the chocolate cream:
- Heat the heavy cream in a saucepan.
- Place the chocolate in a bowl and add the honey.
- Once the cream comes to a boil, pour it over the chocolate.
- Let it sit for 1 minute and then stir it well to homogenize.
- Add the cognac and mix.
- Let it cool completely before using it to coat the sponge cake.
Assembly:
- With the help of the parchment paper on the countertop, roll it into a log along the long side.
- Leave it rolled to keep its shape until it cools completely. Trim off the edges.
- Transfer it to a serving platter.
- Pour chocolate cream over it and spread it well all around.
- Garnish the Chocolate and Strawberry Log with whipped cream in a piping bag and fresh strawberries. Chill it.
Enjoy!
Source: Argiro Barbarigou
