Joconde biscuit Mix the almond flour with the icing sugar. Add the eggs and beat them using a whisk. Separately, whisk the egg whites, sifting in the sugar as soon as the egg whites begin to foam. Whisk until you have a glossy foam that is not too stiff (egg whites that have been whisked too much are difficult to incorporate). Melt the butter. Add some of the egg whites to the whisked egg, alternating with some of the sifted flour, stirring gently from the bottom up and trying not to deflate the mixture. Add the melted butter, mixing with the same movement. Roll out the biscuit (with a thickness of 8 mm) on a baking sheet lined with baking paper and bake for about 6-8 minutes in a fan oven at 220°. Dark chocolate mousse Soak the gelatine in cold water for at least 10 minutes. Whisk the first dose of cream (not too much) and then put it in the fridge. Prepare a custard by combining the egg yolks, sugar, milk and cream in a saucepan. Thicken the cream over a medium heat until it is able to coat a spoon (temperature between 82-85°). Add the well-squeezed gelatine, mix and allow to cool. Meanwhile, melt the dark chocolate in a bain-marie. Pour the custard over the chocolate in several stages, emulsifying it. Preparing the chocolate decoration Melt some chocolate in a bain-marie. Place strips of baking paper on the worktop. With a spatula, gently spread small amounts of chocolate, forming thin long, irregular strips reminiscent of wood bark. Leave to recrystallise and sprinkle lightly with cocoa. Assembling the cake Turn the biscuit upside down onto a new sheet of baking paper. Remove the sheet of baking paper from the bottom of the biscuit. Using a spatula, spread a thin layer of raspberry jam on top, add some fresh raspberry pieces and, to follow, a layer of chocolate mousse. Roll up the biscuit and tighten well with the help of baking paper. Refrigerate for at least 1 hour. With the help of a spatula, completely cover the log with the chocolate mousse and, using the rounded tip of a knife, create a fake wood effect. Decorate the log with the chocolate strips. Sprinkle with cocoa powder and a pinch of icing sugar. Finally, place a few raspberries on the chocolate strips.

our app

molino casillo, in your smartphone.