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Level
very easy
Prep Time
45 mins
Total Time
30 mins

Description

Waiting time: 1 hour

Ingredients

Chocolate sponge cake
1 cup
sugar
250 ml
6
eggs
1 cup
all-purpose flour
250 ml
1/4 cup
cocoa powder
60 ml
1/4 cup
butter, melted
60 ml
Chocolate ganache
4 cups
dark chocolate, chopped
1 l
3 cups
35% cream
750 ml
Raspberry compote
3 cups
raspberries, fresh or frozen
750 ml
1/2 cup
sugar
125 ml
Topping
70% dark or semi-sweet chocolate shavings, to taste

Preparation

Step 1
For the sponge cake
Preheat oven to 180°C (350°F).
Step 2
Using a stand mixer or hand mixer, beat the eggs with the sugar to ribbon, about 5 minutes (the preparation should triple in volume, thicken, and turn light yellow).
Step 3
In a bowl, combine the flour and cocoa powder.
Step 4
Add the dry ingredients and melted butter to the eggs and mix. Next, spread the mixture onto a baking sheet (10 x 15 inches) lined with parchment paper.
Step 5
Cook for approximately 15 minutes, or until a toothpick inserted in the centre comes out clean. Transfer to a clean cloth and roll. Set aside to cool.
Step 6
For the ganache
In a pot, heat the 500 ml (2 cups) of 35% cream. Remove from heat and add the chocolate. Stir with a wooden spoon until the chocolate is melted. Let cool for 1 hour.
Step 7
Transfer half the ganache into another bowl, add 250 ml (1 cup) of cream and whip until soft peaks form (mousse texture). Put in refrigerator.
Step 8
For the raspberry compote
In a pot, cook the raspberries and sugar over low heat for approximately 20 minutes, or until the mixture thickens. Let cool.
Step 9
For the assembly
Unroll the cake and spread the remaining ganache over the surface. Spread the raspberry compote in the centre, over the entire length. Roll to keep the filling inside. Coat with the chocolate mousse and sprinkle chocolate shavings over top.