Page 448 - YC Cooking School

11. Using a large spoon, mix a third of the stiffened egg white mixture into the egg yolk

and almond mixture. Once completely incorporated, gently fold in the remaining egg
whites.
12. Spoon the mixture onto the prepared baking tray and spread evenly using an offset
spatula.
13. Bake for 12-15 minutes or until the sponge cake has risen slightly and is lightly golden
in colour. Note: Be careful not to overcook the sponge. Keep a good eye on it. It needs
to be cooked through but soft and malleable.
14. Remove from the oven and set aside to cool completely.

For the chocolate marquise

1. Melt the dark chocolate gently over a double boiler.
2. Place the egg yolks and the castor sugar into a clean bowl and whisk until the ribbon
stage is reached.
3. Mix in the softened butter.
4. Reduce the mixer to a medium speed and add the melted chocolate.
5. Turn off the mixer and sift in the cocoa powder.
6. Continue to whisk until the mixture has darkened and is well combined.
7. In a separate bowl, whip the cream until it reaches soft peak stage, then add the icing

sugar and whisk lightly to combine.
8. Mix a third of the whipped cream into the chocolate mixture. Once incorporated
gently fold in the remaining cream.
9. Set aside and keep at room temperature while you prepare to roll up and decorate
the sponge.

For decorating

1. Gently place the sponge, baking paper side down, onto a clean work surface.
2. Spoon 2/3 of the chocolate marquise onto the sponge and spread evenly using a

spatula. Note: Remember to leave a space at the top and bottom of the sponge.
3. Roll the sponge cake (like you would a swiss roll), using the paper to help you.
4. When the roll is complete, slice a 3 cm diagonal piece off either end of the log.
5. Place the log onto a serving plate and spread the remaining 1/3 of the marquise
mixture over the log to decorate it. Note: You can get as creative as you’d like with the
texture at this point.
6. Place the two diagonal pieces on top of the log to resemble a tree branch and

continue to cover with the marquise mixture.
7. Once the sponge is completely covered with the chocolate marquise, decorate it with
berries and mint and a light dusting of icing sugar.

© Recipe copyright of Franck Dangereux

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