This sponge cake combines the intensity of dark chocolate and the freshness of orange, with a crunch of hazelnuts which provides a crunchy texture. Gluten-free, it is perfect for making chocolate-chestnut-clementine tiramisu.
Ingredients
Preparation
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Preheat the oven to 180°C.
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Prepare the biscuit: Melt the chocolate in a bain-marie or in the microwave, in 30 second increments. Whisk the egg yolks with the sugar, then add the hazelnut powder, orange zest, starch and melted chocolate. Beat the whites until stiff. Add them delicately to the previous preparation.
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Cooking: Spread the dough on a baking sheet covered with parchment paper or a silicone sheet. Cook for 10 minutes at 180°C.
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Assembly: Once the biscuit has cooled a little, spread the whipped cream on top; then roll it up and decorate it with orange zest and crushed hazelnuts.
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