All-Chocolate Log

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Ingredients

Serves 6 to 8

Biscuit:

• 9 whole eggs
  
• 1 cup (250 g) powdered sugar
  
• 1 cup (250 g) flour
  
• 1 3/4 oz (50 g) bitter cocoa
  
• 1 oz (25 g) butter

Mousse:

• 10.5 oz (300 g) dark baker’s chocolate
  
• 8 egg whites
  
• 6 oz (200 g) sugar

Ganache:

• 6 oz (20 cl) double cream
  
• 2 oz (50 g) butter
  
• 5 oz (150 g) dark baker’s chocolate

Assembly:

• Powdered cocoa

Preparation

Preparation of Ingredients

• Preheat oven to 350°F (180°C)
  
• Separate 8 eggs
  
• Butter a square pan or cake pan and dust with flour
  
• Break ganache chocolate into small pieces

Preparation
Biscuit

• In a bowl, place 8 egg yolks, one whole egg and sugar
  
• Beat until the mixture whitens Add flour and cocoa and mix
  
• Beat the 8 egg whites until stiff and fold delicately into mixture.
  
• Pour batter into pan and put into oven for 15 minutes
  
• Remove from oven, turn out onto cooling rack and cool
  

Mousse

• Melt chocolate in a double boiler or microwave oven
  
• Beat egg whites until they form stiff peaks and add sugar
  
• Pour melted chocolate over egg whites and fold in, taking care not to break egg whites
  

• Set aside in refrigerator
  

Ganache

• In a saucepan, bring cream to a boil, add chocolate pieces, stir and add butter
  
• Stir until well blended
  
• Set aside at room temperature
  
• Cut biscuit into 3 layers
  
• Spread cold mousse onto first layer, top with second layer, and cover with remaining chocolate mousse
  
• Top with biscuit layer and cover with ganache
  
• Sprinkle with cocoa powder and store in refrigerator until time to serve