• 1 egg
  • 1 egg yolk
  • 60g of sugar


  • 1 egg white
  • 60g of sugar


  • 60g of flour
  • 5g of starch (corn flour


  • 150g of dark baking chocolate
  • 40g of sugar
  • 3 egg yolks
  • 150g of milk
  • 150g of heavy cream
  • 1 tonka bean


  • 150g of water
  • 75g of sugar



  • Combine all ingredients with an electric mixer until the mixture becomes light and fluffy.


  • Whip the egg whites with an electric mixer
  • Add the sugar and mix well.


  • Sift the flour and corn starch into a bowl.


  • Gently combine mixtures 1 and 2 with a spatula.
  • Use the spatula to gradually add in the 3rd mixture in 3 stages.
  • Pour the mixture onto a baking tray lined with parchment paper.
  • Bake at 170°C for 10 minutes.


  • Pour the milk and the heavy cream into a saucepan.
  • Grate the tonka bean into the milk and cream.
  • Bring to the boil and cook for 5 minutes, allowing the grated tonka bean to infuse in the mixture.
  • Combine the egg yolks and sugar in a bowl and whisk until light and foamy.
  • Add the hot milk and cream mixture and mix well.
  • Return to the saucepan and cook on a medium heat until the mixture thickens.
  • Heat over medium heat until the mixture thickens.
  • Break the dark chocolate into chunks and place in a bowl.
  • Melt the chocolate by pouring over the hot milk, cream & egg yolk mixture
  • When the mixture is ready, pour it while still hot preparation over the chocolate to melt it.
  • Stir with a whisk.
  • Set aside and allow to cool to room temperature.


  • Remove the baking sheet from the cake and place onto a new baking sheet on your work surface.
  • Moisten the cake with the syrup using a brush.
  • Spread a thin layer of ganache all over the cake (5mm).
  • Roll the cake up.
  • Put it in the fridge.
  • Once the cake has cooled, frost your cake with the remaining ganache.
  • Decorate and serve!

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