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Flourless Chocolate Sponge

  • Cocoa Powder 40 g
  • Icing Sugar 45 g
  • Egg Yolk 95 g
  • Egg White 115 g
  • Caster Sugar 100 g

Chocolate Ganache

  • Whipping Cream 250 g
  • Chocolate Couverture, 56% 250 g

Crispy Mix

  • Margarine 30 g
  • Chocolate Couverture, 56% 65 g
  • Wafer Crunch – Paillete Feuilletine 120 g
  • Icing Sugar 25 g

Peanut Butter Cream

  • 5g Gelatine Powder + 25g Cold Tap Water
  • White Chocolate Couverture, melted 100 g
  • Egg Yolk 1 pc
  • Whole Eggs 1 pc
  • Dairy Cream 100 g
  • Whipped Cream 200 g

Chocolate Peanut Glaze

  • Chocolate Ganache 300 g
  • Roasted Peanut (coarse) 50 g
  1. Flourless Chocolate Sponge

    • Preheat oven to 190°C and line a 10x10 inch baking tray with baking parchment.
    • Sift the cocoa powder and icing sugar.
    • Whisk the egg yolks till fluffy.
    • Whip egg whites and caster sugar to form meringue.
    • Fold meringue into the beaten egg yolks.
    • Followed by gently incorporating the flour and cocoa mixture.
    • Tip the batter into the baking tray.
    • Bake at 190°C for approximately about 15 minutes.
  2. Chocolate Ganache

    • Warm the cream, and gradually add into chocolate couverture to emulsify.
    • Cool to set and use.
  3. Crispy Mix

    • In a microwave, heat up margarine and chocolate couverture.
    • Add in peanut butter, followed by wafer crunch, and icing sugar.
    • Reserve for assembly of cake.
  4. Peanut Butter Cream

    • Sprinkle gelatine powder in cold tap water, and allow to bloom for approximately 10 mins.
    • Microwave white chocolate couverture until melted.
    • Whisk the egg yolk and whole egg till fluffy.
    • In a pot, boil dairy cream and add in the bloomed gelatine.
    • Add boiled cream mixture to egg mixture.
    • Followed by melted white chocolate and peanut butter.
    • Leave mixture to cool in the fridge before folding in the whipped cream.
    • Leave to chill and set.
  5. Chocolate Peanut Glaze

    • Microwave chocolate ganache slightly.
    • Add in roasted peanut.
  6. Assembly

    • Remove baking parchment from the sponge.
    • Spread ganache thinly on the top side of the sponge.
    • Spread a layer of peanut butter cream on top of the ganache.
    • Sprinkle generously the crispy mix on top of the cream.
    • Roll the sponge tightly.
    • Chill to set.
    • Coat the roll cake with the chocolate ganache.
    • Freeze the roll cake.
    • Pour the chocolate peanut glaze over the roll and deco with gold leaf.
    • Chill the roll cake before serving.
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