Chocolate Sponge

• 3 egg yolks
• 75 g caster sugar
• 3 egg whites
• 70 g flour, sifted
• 15 g unsweetened cocoa powder, sifted

Chocolate Cream

• 40 g dark chocolate
• 1 leaf gelatine
• 150 ml milk
• 2 egg yolks
• 50 g caster sugar
• 20 g cornflour
• 200 ml whipping cream

Chocolate Syrup

• 100 ml water
• 100 g caster sugar
• 10 g unsweetened cocoa powder

Fruit

• 200 g strawberries
• 1 pear, diced
• 100 g raspberries
• 100 g blackberries
• 1 kiwi, diced

Decoration

• Kiwis, pears, raspberries, strawberries, blackberries
• Icing sugar

Method

[1]. Preheat the oven to 180 C (355 F). Line a 30 x 38 cm oven tray with baking parchment.

[2]. Chocolate Sponge: Combine the egg yolks and 25 g of the sugar; beat until pale yellow and creamy. In a separate bowl, whisk the egg whites, gradually adding the remaining sugar until stiff peaks form; gently incorporate the egg yolk-sugar mixture. Fold in the sifted flour and cocoa powder. Pour the sponge batter into the prepared tin and smooth with a palette knife. Bake for about 8 minutes, or until firm but springy to the touch. Cool on a rack.

[3]. Chocolate Cream: Chop the chocolate and set aside in a large bowl. Soften the leaf gelatine in a bowl of cold water. Bring the milk to the boil and remove from the heat. Whisk the egg yolks and sugar until pale yellow and creamy; add the cornflour. Slowly whisk in half the hot milk then add the remaining milk; return the mixture to the saucepan and stir continuously over low heat until thickened. Continue stirring and boil for 1 minute; remove from the heat. Squeeze the excess water from the leaf gelatine and add it to the hot milk mixture. Pour over the chopped chocolate and stir until smooth; cool. Cover the surface with cling film, stir from time to time and set aside to cool. Beat the whipping cream until firm and gently fold into the cooled chocolate cream.

[4]. Chocolate Syrup: Place the water, sugar and cocoa powder in a saucepan and stir over low heat until the sugar is completely dissolved then, bring to the boil; cool.

[5]. Finishing: Fold the fruit carefully into the chocolate cream. Line a 35 cm log mould with a piece of baking parchment larger than the mould. Cut the chocolate sponge into 2 rectangles, 13 x 35 cm and 5 x 35 cm. Place the larger rectangle in the mould (it will come up the sides) and brush with chocolate syrup. Fill with the chocolate-fruit cream, mounding the cream towards the top. Brush the smaller rectangle with chocolate syrup and place on top log. Refrigerate for 1 hour then carefully invert the log and tip it out onto a platter. Decorate with fruit and dust with icing sugar.

Article Source: Le Cordon Bleu