Coconut-Chocolate Log Recipe

Preparing the biscuit: Preheat the oven to 180°C, then place a dish filled with water at the bottom of the oven to create some steam to keep the biscuit extra-soft. Bake the biscuit for 7 to 10 minutes until it is lightly golden.

Remove the sponge cake from the oven and place a damp cloth over it to cool and maintain its extra moistness. Prepare the mixture of flour/coconut/cornstarch and whip the egg whites until you achieve a soft peak.

Add the coconut sugar. Mix the egg yolks with a mixer on medium speed, then add the flour/cocoa/cornstarch mixture. Pour the batter onto parchment paper or a silicone baking mat of uniform thickness across the entire sheet.

Preparation of the ganache: Melt the chocolate in a double boiler. Pour the liquid cream over it, then add the toasted coconut powder.

Preparing the syrup: Boil the water, coconut sugar, and rum.

Molding the log: Brush the sponge cake with syrup using a brush, then spread half of the ganache with a spatula over your sponge cake. Roll it up, pressing slightly, transfer it to a serving plate, and spread the remaining ganache on top. Add some coconut flakes. Chill and remove from the fridge 30 minutes before serving.

To finish