Chocolate sponge roll "Pancho"

Ingredients

5 eggs

140 g sugar

60 g flour

20 g cornstarch

2 tbsp cocoa powder

400 g full-fat sour cream

70 g walnuts

200 g cherries

100 g prunes

40 g dark chocolate

40 g powdered sugar

a pinch of salt

Boil water, turn off the stove, and set a bowl for a double boiler. Beat the egg yolks with 100 g sugar until light and fluffy. In another bowl, beat the egg whites with the remaining sugar until stiff peaks form, also in a double boiler.

Gently fold the whites into the yolks. Sift the flour and mix with the starch, cocoa, and a pinch of salt. Add the dry ingredients to the mixture, gently folding the dough from the bottom up with a spoon.

Pour the batter onto a baking sheet lined with parchment paper and smooth it out. Bake the dough for 10 minutes at 180 degrees Celsius.

Cream: Whip the sour cream with powdered sugar, adjusting the amount to taste. Add finely chopped cherries, prunes, and finely chopped walnuts (50 g) to the cream.

Spread the cream on the sponge cake, reserving some for decoration. Carefully roll the sponge cake into a roll. Spread the remaining cream on top and garnish with the remaining walnuts. Melt the chocolate and create a chocolate chip pattern. Refrigerate the roll and serve to applause.

Bon appétit!