Chocolate Bûche - Passion Fruits

Instructions

1. 1

   Preheat the oven to 200°C (th.6-7).

2. 2

   Separate the egg whites from the yolks.

3. 3

   Whisk the yolks with the sugar.

4. 4

   Fold the flour into the whipped eggs.

5. 5

   Mix well to obtain a batter without lumps.

6. 6

   Whip the egg whites into stiff peaks with a little salt.

7. 7

   Fold them into the yolk mixture.

8. 8

   Spread the genoise in a thin rectangular layer on a baking sheet.

9. 9

   Bake for 10 minutes.

10. 10

    Remove immediately and let cool the genoise rolled up in a damp kitchen towel.

11. 11

    Melt the chocolate and butter in a bain-marie.

12. 12

    Add the cocoa and praline and mix well.

13. 13

    Heat the passion fruit juice a few minutes (it should not boil) and add it to the chocolate.

14. 14

    Reserve the chocolate-passion ganache 1 to 2 hours in the refrigerator.

15. 15

    Unroll the genoise and brush with the remaining passion fruit syrup.

16. 16

    Cover with the chocolate-passion ganache and roll the cake.

17. 17

    Wrap the rolled cake in plastic wrap.

18. 18

    Reserve overnight in the refrigerator and serve well chilled.