John Myers
Ingredients for 1 servings:
- 4 eggs, separated
- 125 g sugar
- 4 tbsp water, hot
- 100 g flour
- 25 g cocoa powder
- 100 g hazelnuts, ground
- 50 g sugar
- 150 g dark chocolate
- 300 g cream
- 200 g cream
- Confectionery, some Rochers or other nougat chocolates
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Chocolate sponge roll with aromatic nougat filling
Beat the egg whites with a little salt until stiff, then add 50g of sugar and beat again until stiff. Place in the refrigerator. Grease a baking tray and line it with baking paper. Preheat the oven to 200°C. Whisk the egg yolks and water for about 2-3 minutes, then gradually add the remaining sugar. When the mixture is thick and creamy, sift the flour and cocoa powder over it. Pour the beaten egg whites over it and carefully fold everything in. Place the sponge cake on the prepared baking tray and bake in the preheated oven for about 10-12 minutes. Immediately turn it out onto a sugar-dusted tea towel and, using the towel, carefully roll it up loosely. Allow to cool. For the cream, roast the hazelnuts in a dry pan until they begin to smell pleasant. Add the powdered sugar. Meanwhile, melt the dark chocolate in a double boiler. Pour the nut-sugar mixture into the mixer and slowly add the melted chocolate, stirring constantly. This should form a slightly thick, creamy mixture. Transfer this to a small bowl and chill. Meanwhile, whip the 500g of cream until stiff peaks form and set aside 200g for the garnish. Add the cooled nougat mixture to the remaining 300g and fold in thoroughly. Unroll the sponge again and spread with the nougat cream. Roll up from the shorter side. Spread the cream all over and garnish with Rocher/nougat pralines.
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