Preparation: 30 min Cooking: 15 min
Ingredients for 8 people
- Dark baking chocolate (40% cocoa): 100 g
- Cocoa powder: 2 tbsp
- Brown sugar: 100 g
- Egg: 4
- Wheat flour: 100 g
- Liquid cream: 4 tbsp
- Cinnamon: 1 tsp
- Four spice: one teaspoon
- Soft butter: 50 g
- Granulated sugar: 100 g
- Salt: 1 pinch
- Mix the brown sugar and a little water in a saucepan. Reduce the syrup over medium heat for 5 minutes. Preheat the oven to 180°C.
- In a bowl, break the eggs, separating the yolks from the whites. Beat the whites until stiff with a pinch of salt.
- Beat the yolks with the sugar until the mixture whitens and doubles in volume. Mix the powders: flour, cocoa and cinnamon. Fold them into the egg yolks in small quantities, alternating the powders and the egg whites.
- On a sheet of baking paper placed on the baking tray (30 x 40 cm), pour the pastry to a thickness of 1 cm. Place in the oven for 7 to 8 minutes and remove the baking sheet from the pan onto a clean damp cloth. Roll out the dough without removing the cloth and set aside.
- Melt the chocolate, cream, allspice and butter in a bain-marie, stirring until the mixture is smooth. Leave to cool.
- Unroll the biscuit and soak it in the sweet syrup. Spread the ganache over the entire surface and roll up the biscuit (so that the link is underneath). Decorate to taste and keep in the fridge until you are ready to eat.
Dessert from 12 months
The same recipe as my parents
30 to 50 g: chocolate log