Description
Flexible cocoa sponge rolled with hazelnut mascarpone cream and finished with dark ganache.
Ingredients
Scale
- 4 large eggs, room temperature
- 3/4 cup granulated sugar (150 g)
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour (60 g)
- 1/3 cup unsweetened cocoa powder (30 g)
- 1 tsp baking powder
- 1/4 tsp fine salt
- 2 tbsp neutral oil (30 ml)
- 8 oz cold mascarpone (226 g)
- 3/4 cup cold heavy cream (180 ml)
- 1/3 cup smooth chocolate-hazelnut spread (100 g)
- 1/4 cup confectioners’ sugar (30 g)
- 6 oz dark chocolate, finely chopped (170 g)
- 2/3 cup heavy cream for ganache (160 ml)
- 1/3 cup toasted chopped hazelnuts (40 g)
Instructions
- Heat the oven to 350°F (177°C). Line one 10×15-inch jelly-roll pan with parchment.
- Whip the eggs, sugar, and vanilla for 6-8 minutes until thick and ribboning.
- Sift the flour, cocoa, baking powder, and salt over the foam. Fold gently, then fold in the oil. Spread evenly in the pan.
- Bake for 10-12 minutes, until the sponge springs back. Turn onto fresh parchment, remove the lining, roll from a short side, and cool.
- Whip the mascarpone, 3/4 cup cream, hazelnut spread, and confectioners’ sugar to medium peaks.
- Unroll the sponge, spread with filling, reroll without the parchment, and chill for 30 minutes.
- Pour hot 2/3 cup cream over the chopped chocolate, rest 2 minutes, and stir smooth. Cool until spreadable, coat the log, texture with a fork, and garnish with hazelnuts.
Notes
Roll the sponge while warm and avoid overbaking. Chill the filled log before applying ganache.