White chocolate logcake with griotte cherries

1. Prepare the cake: Melt the butter and set aside. Pour the whole eggs and sugar in a bowl and place it in a bain-marie. Whisk until you obtain a white mixture and it has doubled in volume. Remove the bowl and continue to whisk until it is completely cool. Incorporate the flour, baking powder and cocoa, alternating with the melted butter.

2. Preheat the oven at 200°C (th. 6/7). Buttered a parchment paper and place it on a baking sheet. Pour the batter. Bake for 8 minutes. Remove the cake from the oven and transfer on a damp cloth. Place an oiled parchment paper on top and roll the biscuit on itself. Leave to cool.

3. Prepare the white chocolate mousse: Melt the chocolate in a bain-marie with 1 tablespoon of water. Soften the gelatine in a bowl of cold water. Separate the whites and the yolks. Whisk the yolks with sugar and incorporate in the melted cooled chocolate.

4. Heat the rum. Drain the gelatine. Melt the gelatine in the rum and pour it in the the chocolate mixture while whisking. Beat the whites into stiff peaks with a pinch of salt. Incorporate the white into the chocolate mixture gently.

5. Chop the griotte cherries, coarsely. Unwrap the chocolate cake. Spread the white chocolate mousse and leave a large margin of 5mm on each edge. Cover the mousse with 3/4 of the chopped griotte cherries and roll up the cake not too tight. Place the logcake with the seam on the bottom to stop it from unrolling. Set aside in the fridge.

6. Prepare the icing: Soften the  gelatine in cold water. Grate the chocolate in a bowl. Heat the cream. Remove when it starts to simmer and pour in the chocolate while stirring.

7. Heat the griotte cherry syrup, then remove from heat and add the gelatine while whisking. Pour this mixture into the melted chocolate and mix.

8. Spread the icing on the log with a spatula. Sprinkle the rest of the chopped griotte cherries and set aside in the fridge for 2 hours. Serve the logcake in thick slices.

Photo credit : Sucré Salé