Nestlé Dessert® chocolate foam rolled log

Method

1. 1

   Preheat the oven to 180°C. Separate the whites from the yellows of 6 eggs. Whisk the yolks and sugar until the mixture whitens. Add the flour, and homogenize.

2. 2

   Mount the whites in snow, and melt the butter in a saucepan. Add the whites to the yellow mixture, gently incorporating them. Add the melted butter, and blend gently again.

3. 3

   Pour on a rectangular plate and bake 8 to 10 min. Take the biscuit out of the oven, and turn the plate over a clean, damp cloth. Gently remove the cookie from the plate, then roll the cookie into the towel, and let it cool completely at room temperature.

4. 4

   Separate the whites from the remaining eggs, and mount the whites in snow with the pinch of salt.

5. 5

   Melt the first chocolate tablet in a water bath. Pour the melted chocolate over the yellows, stirring vigorously until fully homogenized. Add the whites in 3 times, delicately, and keep the mixture cool for 1 hour.

6. 6

   Heat the cream in a saucepan. When the cream is hot, pour on the remaining chocolate, previously broken into pieces. Stir until the mixture is smooth and keep cool for the time to mount the log.

7. 7

   Roll the biscuit, and garnish it with chocolate foam. Roll the biscuit again and tighten it properly to form a cylindrical log. Cut both ends of the log for a clean rendering.

8. 8

   When the ganache has a creamy texture, spread it over the whole log in a thick layer. Place some pralin grains on topping, and place the log in the cool until service.

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