Chocolate sponge cake

Chocolate sponge cake ingredients:
•150g flour •50g unsweetened cocoa •1 tbsp oil •150g sugar •3 eggs •1 tsp baking powder •2 tbsp heavy cream •1 pinch of salt

1/ Whisk the eggs with the sugar until the mixture triples in volume. Add the oil and heavy cream. Mix gently with a spatula.
Here we use Hauswirt stand mixer, it has 5L capacity.

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2/ Add the flour, cocoa, sifted salt.
Mix gently with a spatula.

3/ Pour the dough onto a plate. Spread well with a spatula. Bake for 12/15 minutes at 180°.

4/ Once out of the oven, turn the plate over on a damp cloth. Roll the sponge cake in the towel. Let cool completely.

The cream cheese: • 220g of Philadelphia • 100g of full-fat liquid cream • 83g of icing sugar • vanilla extract • 2 tbsp of milk

1/ Whisk all the ingredients until you obtain a thick, creamy cream.

2/ Spread the cream on the sponge cake then roll the sponge cake carefully. Wrap the log in cling film then refrigerate for 30 minutes.

Icing: •80g dark chocolate •80g milk chocolate •125g liquid cream •30g butter

1/ Pour the boiling cream over the chocolate pieces. Wait 1 minute and mix until smooth. Add the butter and mix to obtain a lump-free and perfect topping.

2/ Let the topping come down to temperature before covering the entire cold log.

Refrigerate the log for about 40 minutes before serving.

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