Ingredients
Instructions
- Start by making the chocolate sponge cake base – separate eggs and beat whites with half the sugar until stiff peaks form
- Beat yolks with remaining sugar until pale, fold in sifted flour and cocoa powder
- Gently fold in egg whites and spread on a lined baking sheet, bake at 180°C/350°F for 12-15 minutes
- For the bavarian cream, soak gelatin in cold water
- Heat milk until almost boiling, whisk egg yolks with sugar
- Pour hot milk over egg mixture while whisking, return to heat and cook until thickened
- Add squeezed gelatin and melted chocolate, let cool
- Peel and dice pears, fold into cooled cream mixture
- Whip heavy cream and fold into chocolate mixture
- Roll cake with filling, freeze for at least 4 hours
- For the glaze, heat cream and pour over chopped chocolate, stir until smooth
- Pour glaze over frozen log cake and let set in refrigerator
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