Ingredients for 8 servings
For the sponge:
For the whiskey ganache filling:
For decoration:
Step-by-Step Instructions
Sift together the flour, cornflour, cocoa powder, and salt. Separate the whites from the yolks of 3 eggs, whisking the whites to stiff peaks. In a separate bowl, whisk the whole fourth egg with the 3 yolks and caster sugar until pale and creamy. Gently fold in the dry ingredients, followed by the whipped egg whites.
Line a baking sheet with buttered parchment. Spread the batter evenly and bake for 10 minutes in a preheated oven at 210°C (gas mark 7). Invert onto a damp tea towel, peel off the parchment, roll up the sponge with the towel, and let cool completely.
For the ganache, bring the cream and butter to a boil. Remove from heat, add chopped chocolate, and stir until melted and smooth. Cool to room temperature.
For chocolate shavings, melt the 200g chocolate in a bain-marie, stir in the oil, and pour onto a cold marble surface (or chilled baking tray) to 1cm thick. When it loses its shine but is still pliable, scrape with a warm spatula at a 45° angle. Chill the shavings.
To assemble, unroll the sponge and brush generously with the coffee-whiskey mixture. Spread with most of the ganache, leaving a 2cm border. Re-roll tightly, then coat the outside with remaining ganache for a rustic log effect. Trim the ends cleanly. Decorate with chocolate shavings, chill for 4 hours, and dust with icing sugar before serving this festive classic.
