Chocolate log

Ingredients:

For the rolled biscuit:
4 eggs100g sugar
100g flour
1 teaspoon baking powder

For the chocolate ganache:
200g dark chocolate20cl of liquid cream

50g butter

Instructions:

Preparation of the biscuit:

Preheat the oven to 180°C.

Separate the egg whites from the yolks. Whisk the yolks with the sugar until the mixture whitens.

Stir in the flour and baking powder, then add the egg whites delicately.

Spread the dough on a baking sheet lined with parchment paper and bake for 10-12 minutes.

Remove the biscuit from the oven, roll it in a clean, damp tea towel so that it takes the shape.

Preparation of the ganache:

Heat the cream, then pour it over the chocolate cut into pieces.Add the butter and mix well until you get a smooth ganache. Let cool.

Assembly:

Unroll the cooled biscuit and top with the ganache.Roll it up again and cover the top with the rest of the ganache.

Decorate to taste and let rest in the fridge before serving.

History of Chocolate log:

The earliest published reference for a jam-filled rolled cake is in the Northern Farmer, a newspaper published in Utica in December 1852. The recipe called "To Make Jelly Cake" describes a modern roll cake: "Bake quickly and at high heat with the jam. Roll up carefully, and wrap it in a cloth. Once cooled, cut into slices to serve. »

The terminology has evolved several times in the United States. From 1852 to 1877, this dessert was called Jelly Cake (1852), Roll Jelly Cake (1860), Swiss Roll (1872), Jelly Roll (1873), and Rolled Jelly Cake (1876). The name gâteau roulé is the term used in French, while cohabiting with English names.

The origin of the term Swiss roll is unknown. The first reference in a kitchen-related article appeared in the United Kingdom in the Birmingham Journal of Saturday, May 10, 1856, page 8, in an advertisement by Thomas Richards of 71 New Street, Birmingham, which referred to " the patronage bestowed on him for the last fourteen years as the maker of the celebrated Pork Pies, Swiss Rolls, French Pies, German & Genoa Cakes, Grantham and other Ginger Bread for which he defies competition. We deduce that the Swiss roll could date back to 1842 in England.

The mention of a rolled cake appears on an invoice dated 18 June 1871, published in the book A Voyage from Southampton to Cape Town, in the Union Company's Mail Steamer "Syria", published in London in 1872. A Swiss roll recipe also appeared in the United States that same year in The American Home Cook Book, published in Detroit in 1872.

Several cookbooks from the 1880s to 1890s published in London use only the name Swiss Roll.

The American Pastry Cook cookbook published in Chicago in 1894 features a basic recipe for jam roll cake, as well as a list of its variations including Swiss roll, Venice roll, Parisian-style roll, chocolate roll, and decorated rolled cakes.