8 Serves
83 Mins
Preheat your oven and line a baking sheet with parchment paper.
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PalestinianVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 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
6 µg / 400 µgCalcium
34 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
76 mg / 1,250 mgPotassium
367 mg / 4,700 mgSodium
346 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
1 g / 28 gSugar
29 g / 50 gSaturated Fat
4 g / 20 gCholesterol
17 mg / 300 mgCaffeine
10 mgNet Carbs
40 gAlcohol
0 g
Whisk eggs and sugar until thick and pale, then gently fold in flour and cocoa powder to create the sponge batter.
Spread the batter evenly onto the prepared baking sheet and bake until the sponge is springy to the touch.
In a saucepan, heat heavy cream and whisk in chocolate to create a smooth ganache, then let it cool slightly.
Turn the baked sponge onto a clean towel, spread with ganache, and carefully roll it into a log shape.
Chill the log in the refrigerator before serving to ensure it holds its shape.
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Chinese
French