Ingredients:
For the sponge cake
4 eggs
90g of sugar
70g flour
1 tablespoon of cocoa
For the whipped cream:
20cl of 30% fat liquid cream
250g mascarpone
Icing sugar
Grated coconut
For the icing:
200g of chocolate
1 tablespoon of nutella
2cl of grapeseed oil
Recipe:
- Preheat the oven to 180 degrees
- Whisk the eggs with the sugar then add the sifted flour and cocoa
- Mix well then pour everything onto a baking tray covered with parchment paper
- Bake for 10 minutes, once out of the oven, place your sponge cake on a damp cloth and roll it up
- Prepare your whipped cream, whip the cream with the mascarpone, sugar and coconut
- Unroll your biscuit, spread your whipped cream, roll again and place everything in a cool place
- Prepare the icing, melt the chocolate and Nutella, mix then add the oil
- Place your cake on a rack, pour your icing, tap your plate to unify it, place in the fridge
- With the rest of the chocolate, make decorations (same with the whipped cream) and it’s ready