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- 5 eggs
- 1 egg yolk
- 75 grams sugar
- 1 teaspoon vanilla sugar
- 2 tablespoons cocoa powder
- 90 grams flour
- 1/2 teaspoon baking powder
- 150 grams crunchy almonds
- 50 ml water
- 150 grams Jijona nougat
- 40 grams sugar
- 260 grams cream
- 2 tablespoons butter
- 2 gelatin sheets (4 grams)
- 1 tablespoon crunchy almonds
- 50 grams dark chocolate fondant
To make the syrup, boil sugar and water in a small saucepan for 2 minutes. Remove from heat and let it cool completely before use.
Beat eggs, egg yolk, sugar, and vanilla sugar with electric whisks until the mixture doubles in volume and becomes light and fluffy.
Gently fold sifted flour, cocoa powder, and baking powder into the egg mixture, combining carefully to keep the batter airy and smooth.
Pour the batter onto a baking tray lined with parchment paper. Spread evenly and bake at 200°C (390°F) for 12-14 minutes until golden.
Remove the baked sponge from the oven and invert onto another sheet of parchment. Peel off the top paper and brush the sponge with syrup.
Soak gelatin sheets in cold water for 5 minutes. Meanwhile, warm nougat, 60 ml cream, sugar, and butter over low heat until smooth.
Remove nougat mixture from heat, add drained gelatin, stir well, and allow it to cool slightly while still liquid but not set.
Whip the remaining cream until semi-stiff. Reserve 2-3 tablespoons for decoration, then fold the rest into the nougat mixture gently to combine.
Unroll the syrup-soaked sponge and spread the nougat cream evenly on top. Carefully roll the sponge back into a tight log shape.
Chill the roll in the fridge for a few hours to set. Before serving, trim the edges and arrange on a serving plate.
Melt dark chocolate fondant and drizzle over the roll. Decorate with reserved whipped cream rosettes and crunchy almonds for a final touch.
