10 Serves
69 Mins
Preheat your oven and line a baking sheet with parchment paper. Using an electric hand mixer, whisk the eggs and sugar until thick and pale.
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PalestinianVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
75 mg / 1,250 mgPotassium
89 mg / 4,700 mgSodium
35 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
11 g / 50 gSaturated Fat
6 g / 20 gCholesterol
101 mg / 300 mgCaffeine
10 mgNet Carbs
16 gAlcohol
0 g
Gently fold in the flour and cocoa powder. Spread the batter onto the prepared baking sheet and bake until the sponge is set.
While the cake cools, prepare the chocolate ganache by heating heavy cream and whisking in chocolate until smooth.
Spread the ganache over the cooled sponge, roll it tightly into a log shape, and frost the exterior with the remaining chocolate mixture.
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