Chocolate Sponge

• RedMan Fresh Eggs (room temperature) | 12088 | 4nos
• RedMan Fine Sugar | 128889 | 125g
• RedMan Vanilla Extract | 67721 | 2g
• Deltasal Fine Sea Salt | 58415 | 1.5g
• Canola Oil | 107624 | 41g
• RedMan Plain Flour | 128626 | 71g
• Goldtree Cocoa Powder (plus extra for dusting) | 58303 | 21g
• RedMan Baking Powder | 62712 | 2g

Chocolate Cream Filling

• Millac Whipping Cream 38% | 1917 | 480g
• RedMan Skimmed Milk Powder | 58537 | 9g
• RedMan Fine Sugar | 128889 | 42g
• Goldtree Cocoa Powder | 58303 | 4g
• Espresso Powder (optional) | — | 1.5g
• RedMan Cinnamon Powder | 51844 | 0.5g
• RedMan Vanilla Extract | 67721 | 4g

Chocolate Ganache Glaze

• Millac Whipping Cream 38% | 1917 | 160g
• RedMan Honey | 14845 | 7g
• Callebaut Dark Chocolate 70.5% | 67337 | 170g
• Deltasal Fine Sea Salt | 58415 | Pinch

Decoration

• RedMan Pistachio Kernel (crushed) | 965 | 15g

Chocolate Sponge

1. Preheat oven to 175°C (no fan). Grease the sheet pan, line with baking paper and grease the paper.

2. Whisk eggs at medium-high speed for 3 minutes until frothy and pale.

3. Add sugar gradually, then whisk 4-5 minutes more until almost tripled, thick and falling in ribbons.

4. Mix in vanilla extract and salt. Slowly drizzle in the oil while mixing.

5. Sift flour, cocoa powder and baking powder together. Sift again over the egg mixture and fold in 2 stage until no streaks remain.

6. Spread batter thinly and evenly. Bake 9-11 minutes, until the top springs back when lightly pressed.

7. Cool 1 minute. Dust top with cocoa powder, loosen the edges and turn out onto a clean towel. Peel off the baking paper.

8. While warm, roll up from the short end with the towel inside. Cool completely, seam side down.

Chocolate Cream Filling

1. Whip cream, milk powder, sugar, cocoa powder, espresso powder and cinnamon at medium speed to firm peaks.

2. Mix in vanilla extract. Keep chilled.

3. Unroll the cooled sponge. Spread two-thirds of the filling, leaving a 1 cm border. Add extra filling at the curled end.

4. Roll up again, wrap and chill seam side down for 30 minutes.

5. Spread the remaining filling thinly over the outside of the log. Chill 30 minutes.

Chocolate Ganache Glaze

1. Heat cream and honey until simmering. Pour over the chocolate and rest 2 minutes.

2. Stir gently from the centre outwards until smooth and glossy.

3. Cool 10-20 minutes until near room temperature but still pourable. Do not refrigerate.

4. Pour half over the log and spread quickly. Let set 5 minutes.

5. Pour on the rest and spread in long strokes. Swirl the ends like tree rings and drag a fork along the log for bark lines.

6. Chill 2 hours to set.

Decoration

1. Sprinkle crushed pistachios around the log like moss just before serving.

Note

1. Tray: 13588 Sanneng Non-Stick Sheet Pan 39.5 x 32.5 cm

2. Bake: 175°C (no fan) for 10-15 mins