Chocolate and piquillo pepper log

Chocolate and piquillo log, exclusive recipe by Cuisine et Vins de France editor, Sophie Menut-Yovanovitch, a great friend of Nathalie Blanc.

For 6/8 people

Ingredients:

Sponge cake:

• 5 egg whites
• 150g granulated sugar
• 5 egg yolks
• 50g cocoa powder

Praline:

• 150g praline paste
• 150g milk chocolate
• 400g gavottes

Ganache:

• 25cl whipping cream
• 210g dark chocolate
• 20g glucose or honey
• 50g cocoa powder

Piquillo insert:

• 3 jarred piquillo peppers
• ½ tsp agar
• 1 lemon

Glaze:

• 15cl whipping cream
• 420g granulated sugar
• 140g cocoa powder
• 7 sheets gelatine

Preparation:

1. The day before, bring the cream and honey to a boil. Add the chopped chocolate, let it melt, and mix well. Pour the ganache into a bowl, cover with plastic wrap, and refrigerate for 24 hours.

2. On the same day, preheat the oven to 180°C. Whisk the egg whites very stiff with the sugar for 2 minutes. Add the egg yolks and mix well. Spread the mixture on a silicone mat to form a 20x30 cm rectangle, and bake for 10 minutes. Remove the sponge cake from the oven onto a dry cloth to keep it soft.

3. Melt the praline paste with the chocolate over low heat or in a bain-marie. Break the gavottes with your fingers and add them. Spread the mixture on the still warm sponge cake. Place in the freezer for 30 minutes.

4. Drain the piquillos and cut them into brunoise. Cook them gently like jam for 15 minutes. Grate the lemon zest over the marmalade and add the agar. Bring to a boil for a few seconds. Spread the mixture on a baking sheet the same size as the sponge cake to a very thin 5mm thickness. Let cool in the fridge for 30 minutes.

5. Soak the gelatine in 1 bowl of cold water. Bring the cream and sugar to a boil, add the sifted cocoa, and mix with a hand blender. Refrigerate for 24 hours. Use the mixture at 32°C for glazing.

6. To assemble, beat the chocolate ganache with a mixer until smooth and airy, then refrigerate the mixture.

7. Take your sponge cake and praline and place on a baking sheet. Add your piquillo marmalade to the baking sheet and place your ganache on top, spreading it over all the sides and corners of your sponge cake.

8. Start to roll the sponge cake gently using the parchment paper underneath. Once rolled, tighten with a flat tool such as a ruler. Transfer your rolled log to the freezer for 1 hour.

9. Melt your glaze at 32°C in a bain-marie over low heat, pour it over the frozen log, and transfer to a serving dish. Let thaw before serving.

10. It's ready!