Ingredients:
120 g sugar
4 eggs
80g flour
40 g powder
Almond
1 pinch salt

To soak the biscuit
10 cl of sweet coffee

For Cream
300 g dark chocolate
150g fresh cream

Method:
In a large bowl, beat eggs with sugar juice to the mixture doubles in volume and pale. Add remaining sifted ingredients
stirring with a wooden spoon to get a light and airy batter.

Pour on a plate (4Ox3Ocm) lined with parchment paper and spread uniformly.

Place in oven pre heated to 180 ° C for 12 min. Melt chocolate in double boiler, add pourobtenir cream, stirring a homogeneous cream and brilliant. Remove the cake from oven and cut edges to have a perfect rectangle, remove the paper
parchment and let cool.

Soak the sponge with coffee, and spread above a uniformly 3/4 lo chocolate cream. Roll the biscuit and the Chill for 1/2 hour.

Cover the rolled with the remaining chocolate cream and allow to dry for 5 minutes, drawing lines with the points of a
range to give the appearance of a log and refrigerate. Cut the sides of the log diagonally before serving.

Notes and Tips:
For a nice little note tart, add to 3/4 of the chocolate cream designed to cram the 50 g candied orange peel grated.

Log In Cream Chocolate Recipe