FRIJE

Instructions

• 1.   Preheat the oven to 180°C (350°F).
  Beat the egg yolks and the whole egg with the granulated sugar. Add the flour, cornstarch, cocoa powder, and milk, then mix well. Beat the egg whites with a pinch of salt until stiff peaks form, then fold them into the mixture. Pour the batter onto a baking sheet lined with parchment paper (25 x 37 cm) and make sure the batter covers the entire surface. Bake in the oven for 7 to 8 minutes.
• 2.   Meanwhile, bring 2/5 of the cream to a boil. Remove from heat and add the chopped chocolate and butter. Mix well and let it rest.
• 3.   Dampen 2 clean kitchen towels and wring them out well. Place one of them open on the work surface and flip the baking sheet with the cake onto it. Remove the parchment paper and cover the cake with the second towel. Fold the sides of the towels and let it cool completely.
• 4.   Add 5/6 of the powdered sugar to the chocolate cream and mix gently. Pour into a dish and refrigerate for 2 hours: the ganache should reach the consistency of a thick spread.
• 5.   Finishing: whip the remaining cream with the remaining powdered sugar and add the mascarpone. Spread this cream onto the cake and roll it up gently. Trim the ends of the log and place it on a serving platter. Cover it completely with the ganache, create a pattern with a fork, and decorate to your liking. Let it rest in the refrigerator for at least 2 hours before serving.

Nutritional information *