This sponge cake combines the intensity of dark chocolate and the freshness of orange, with a hazelnut crunch that adds a delightful texture. Gluten-free, it's 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 sponge cake: Melt the chocolate in a double boiler or in the microwave in 30-second intervals. Whisk the egg yolks with the sugar, then stir in the hazelnut flour, orange zest, cornstarch, and melted chocolate. Beat the egg whites until stiff peaks form. Gently fold them into the previous mixture.
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Baking: Spread the dough on a baking sheet lined with parchment paper or a silicone mat. Bake for 10 minutes at 180°C.
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Assembly: Once the biscuit has cooled slightly, spread the whipped cream on top; then roll it up and decorate it with orange zest and crushed hazelnuts.
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