Cost Breakdown

Critical Success Points

• • Melt the chocolate with the cream without bringing to a boil.
• • Whisk the egg whites to stiff peaks before adding the sugar.
• • Sift the flour and leavening to avoid lumps.
• • Let the ganache set in the fridge for at least 2‑4 hours before assembly.
• • Roll the sponge before it cools completely to avoid cracks.

Safety Warnings

• • Be careful of hot cream splatters.
• • Use gloves or an oven mitt when handling the hot sheet.
• • Be careful with the knife when slicing the log.