- 4 eggs (separated)
- 1/2 cup of flour +1/4 cup dark cocoa powder
- 1/2 cups sugar +2 tbsp for dusting
- Pinch of salt
- 1 tsp vanilla
- 2 cups heavy cream
- 1/2 cup sugar
- 1-2 tbsp of espresso powder + (additional 2 tbsp + 1/4 cup water for soaking or use 1/4 cup brewed coffee)
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Step 1: Eggs
Take out 4 eggs and let them sit at room temperature for at least 30 minutes. Then crack them one at a time using the egg shells to toss the egg back in forth and let all of the egg whites fall into the bowl below you. If you are worried about puncturing your yolk you may also use your hands. Just put the whole egg (without the shell) into the bowl and pick the yolk up using your hands and discarding any egg whites back into the bowl. Whip your egg whites until you get stiff peaks.
Step 2: Dry Ingredients
Take out 1/2 cup flour and 1/4 cup dark cocoa powder and sift both into a small bowl (MAKE SURE THERE ARE NO LUMPS). Then whisk until just combined. Then add a pinch of salt.
Step 3: Egg and Sugar Mixture
Using the 4 egg yolks from before add 1/2 cup sugar and whisk for 5 minutes until creamy (you may use a hand mixer). Once it is creamy add 1 tsp vanilla and mix until just incorporated. DO NOT OVER MIX.
Step 4: Incorporate It and Bake It
After all of your wet and dry ingredients are ready your ready to incorporate it. First start by adding your dry ingredients to your egg and sugar mixture (use a spatula to FOLD your dry ingredients into your eggs and sugar mixture). Again DO NOT OVER MIX YOUR BATTER. After that is all incorporated gently FOLD 1/3 cup at a time of your mix that you just made (egg and sugar + dry ingredients) into your egg whites. Again and again DON'T OVER MIX YOUR BATTER IT WILL DEFLATE YOUR CAKE. Once it is all incorporated pour onto a 25 cm x 30 cm with parchment paper. Bake at 190C FOR ABOUT 12 MINUTES.
Step 5: Soaking
Before your cake comes out of the oven get a piece of parchment paper and sprinkle 2 tbsp of sugar around the parchment paper. When the cake comes out immediately transfer the cake to the parchment paper with sugar and roll it out if you try rolling it without the sugar your cake would just break apart. Then refrigerate for about 30 minutes. When you take it out have half a cup of coffee ready and hot. Unfold the cake and pour the coffee inside all around. Then roll it back and soak the outside of the cake also. MAKE SURE YOU DON'T LEAVE ANY PARTS DRY.
Step 6: Decorating
After your cake has been soaked its time to decorate. In a mixing bowl over ice add 2 cups of cold heavy cream (KEEP THE CREAM COLD) mix for awhile until bubbles form then start to gradually add your sugar once the sugar is all mixed in add 1-2 tbsp of espresso powder and mix until very light brown. After that unfold your cake and using a spatula spread the whipped cream inside the cake then fold the cake and spread the cream on the outside too. Then using a toothpick make squiggly lines across the cake (to imitate tree bark). Then stick walnuts across and pour room temperature ganache over the cake. Finally refrigerate it for an hour.
Step 7: Eat It
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