– 240ml Riso Scotti Almond Unsweetened
– 1 tsp of apple cider vinegar
– 210g self-rising flour
– 100g of sugar
– 1 tablespoon cocoa powder
– 1/2 tsp of baking powder
– 1/2 tsp of bicarbonate of soda
– 60g of coconut oil (Melted)
– 100g of margarine
– 160g of powdered sugar
– 2 tsp vanilla extract
– 3 tablespoons of coconut oil
– 1/3 cup water
– 3/4 cup sugar
– 1/2 cup cocoa powder
– 1 tsp vanilla extract
– 50g Pergale Dark 72% Cacao in pieces
Execution: Sponge cake:
Preheat oven to 180 C.
In a bowl, place the Riso Scotti Almond Unsweetened Drink and apple cider vinegar and whisk until fully combined. Leave is rest for 10 minutes.
In a larger bowl, put the sifted flour,the sugar, cocoa, baking powder and baking soda.
Add the coconut oil to the liquid mixture and mix.
Add the liquid mixture to the bowl with the flour and whisk until smooth.
Place the mixture on a baking tray on a nonstick baking sheet and bake in a preheated oven for 18-20 minutes. When you put the mixture in the pan, lightly tap it on the counter to pop the bubbles that were created.
You will know that the sponge cake is ready when you put a knife in and come out clean.
Place a non-stick baking sheet on your counter sprinkled with cocoa powder. Remove the sponge cake from the oven and place it on clean paper.
With a knife, cut the edges slightly to make them even.
Carefully wrap the sponge on its large side, leaving the non-stick paper inside so that the cake does not stick together.
Set aside until cool.
Beat the butter in a bowl until creamy and fluffy. Add the powdered sugar and vanilla and mix well until combined.
If the butter cream is a bit thick you can thin it out with some milk.
Once the sponge cake has cooled, roll it out and apply a thin layer of butter cream. Wrap it again this time without the paper and make it tighter as to create a log.
Place the log in the refrigerator until the ganache is ready.
Heat a medium sized pot over medium heat. Add the sugar, cocoa and water and mix until dissolved.
When it reaches a boil, reduce the heat to low, allow it to simmer for 10 to 12 minutes and then remove the pot from the heat.
Add the coconut oil and chocolate and mix until you get a smooth, thick mixture. Add the vanilla and mix well.
While the glaze is still warm, spread it evenly over the log and garnish with a little more grated chocolate.