Mango chocolate log (Print Version)
# Ingredients:
→ For the rolled sponge
01 -
120g of sifted flour
02 -
4 large eggs
03 -
120g of sugar
04 -
3 tbsp of rum
→ For the mango mix
05 -
½ lemon zest
06 -
2 tbsp of sugar
07 -
250g of fresh or frozen mango (about 2 mangoes)
→ For the chocolate ganache
08 -
120g of soft unsalted butter
09 -
150g of baker’s chocolate
10 -
120g of powdered sugar
# Instructions:
01 -
Set your oven to 160°C and line a baking tray around 25×35 cm in size with some parchment paper.
02 -
Whisk the egg yolks with the sugar in a bowl until it gets fluffy and a bit pale. Gently fold in the sifted flour. In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form. Slowly blend them into the batter using a spatula. Pour the mix into the lined tray and bake for about 20 minutes. Once done, take it out, cover it with a damp kitchen towel, and pop it in the fridge while you prepare the fillings.
03 -
Combine all the mango filling ingredients in a medium saucepan and heat it up until it boils. Turn the heat down and let it simmer for 10 minutes, giving it a stir now and then. Once done, let it cool in the fridge before you use it.
04 -
Melt the chocolate using either the microwave or a water bath and let it cool slightly. When it’s tepid, mix in the softened butter and powdered sugar until smooth. Chill the ganache in the fridge for about 15 minutes or longer—it should be creamy, not firm or runny.
05 -
Take the damp towel off the sponge. Brush the surface using a pastry brush dipped in rum. Spread the mango filling all over, leaving some space near the edges. Carefully roll it up from the short side, lengthwise, peeling off the paper as you go, and place it seam-side down. Move it to a serving plate and generously coat it with the chocolate ganache.
06 -
Let it chill in the fridge for at least 2 hours before serving. Add some diced or sliced mango, chocolate shavings, and a few mint leaves on top for decoration. Enjoy!
# Notes:
01 -
If you’d rather skip the alcohol, swap the rum for a basic sugar syrup. To make it, just warm up some water with sugar until it dissolves (you could toss in a vanilla pod for a hint of flavor), then let it cool. Use about 3 tbsp of this syrup to brush on just like you would the rum.