More than 1 hour
Serves 6 (Makes a 12cm-high cake)
- ½ cup (125g) butter, softened
- ¼ cup (60g) cocoa powder, sifted
- 1 cup (130g) icing sugar, sifted
- 2 cups (500ml) cream
- 400g good-quality dark (60-70%) chocolate, broken into pieces
- 8 eggs, separated
- 1 cup (220g) castor sugar + extra for dusting
- 50g cake flour
- 50g cocoa powder
- Pinch salt
- Fresh strawberries and mint leaves, for serving
- 14g powdered gelatine
- 1½ cups (300g) white sugar
- 1 can (240g) condensed milk
- ¾ cup (180ml) water
- 1¾ slabs (175g) white chocolate, broken into pieces
- 1 tsp (5ml) vanilla extract
- For icing, whisk butter until fluffy, then add cocoa and icing sugar. Set aside.
- For ganache, heat cream and pour over chocolate in a bowl.
- Whisk until smooth and set aside in a cool place (not the fridge).
- Preheat oven to 180°C.
- Line a 35cm x 25cm shallow baking tray with baking paper.
- Whisk egg yolks and ¾ cup (165g) castor sugar in a stand mixer until ribbon stage (about 10 minutes on high speed).
- Sift flour, cocoa and salt into cake batter and fold through gently using a metal spoon. (Be sure to incorporate flour stuck on the bottom of bowl).
- Whisk egg whites in a separate bowl, dusting with remaining ¼ cup (55g) castor sugar. Whisk until stiff peak stage.
- Fold into cake batter.
- Spoon into baking tray and bake for 15-18 minutes or until golden.
- Sprinkle a tea towel with castor sugar.
- Unmould cake and place on tea towel. Cut in half lengthwise.
- Roll up one cake lengthwise in a tea towel, starting from the short end of the rectangle, to create a coil shape.
- Roll the other cake half around the first cake coil.
- Allow to stand, spiral-side up, to set the shape
- Unroll and spread with ganache filling.
- Roll up one cake half into a coil, then roll the other cake half around the first cake coil.
- Sponge gelatine in ¼ cup (60ml) water.
- Combine sugar, condensed milk and water in a saucepan until hot, but not boiling.
- Remove from heat, stir in gelatine and whisk to dissolve.
- Add chocolate, mixing to combine.
- Transfer mixture to a bowl.
- Place bowl in a larger bowl of ice water (take care not to let water come up the sides and spill into mixture).
- Stir to cool, until it has thickened slightly to ribbon stage.
- Pour glaze over cake, allowing excess glaze to drip off.
- Chill for 10 minutes, then repeat using excess
- Serve topped with berries and mint.