INGREDIENTS

CAKE
6 Large Eggs
135g Caster Sugar
220g Dark Chocolate
4 tbsp Water

CREAM
150ml Dairy Cream
100ml Non-Dairy Cream
40g Icing Sugar
50g Icing Sugar for Dusting

PREPARATION
CAKE
1) Preheat oven at 200°C using Convection Function. Line a 11x14” tray with baking paper.
2) Separate egg whites and egg yolks. Whisk egg yolk and sugar with a hand whisk/mixer untill thick and smooth. Add melted chocolate and water, stir till well combined.
3) In a separate bowl whisk up egg whites till firm peaks form. Fold In egg whites gently into the mixture untill fully incorporated.
4) Pour batter onto the lined baking tray and knock out access air pockets.
5) Bake for 15-20 mins till firm to touch. Remove cake from baking tray and place it onto a clean baking paper.

CREAM
1) Whip together dairy cream, non-dairy cream and icing sugar.
2) Spread the cream filling on to the cake and roll out gently. Dust with icing sugar to decorate and serve cold.

COOKING TIP
Whisk or beat the egg whites until stiff peaks form so as to provide structure to the log cake.

Credits to Chef Haziqah (SSA Culinary Institute).
Recipe prepared with Ariston Oven FI7 891 SP IX A AUS & Induction Hob NIG 720 BS.