Côté Mas - Luxe Rural

CHOCOLATE GANACHE AND TONKA CAKE ROLL

1ST MIXTURE

• 1 egg
• 1 egg yolk
• 60g of sugar

2ND MIXTURE

• 1 egg white
• 60g of sugar

3RD MIXTURE

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

1ST MIXTURE

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

2ND MIXTURE

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

3RD MIXTURE

• Sift the flour and corn starch into a bowl.

PREPARATION OF THE CAKE

• 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.

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

• 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.

• 150g of water
• 75g of sugar

• 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!