Ingredients (for 6 to 8 people)

• For the chocolate ganache:
  • 250 g of dark chocolate
  • 250 g of whole liquid cream
  • 55 g of butter
  • 1 pinch of salt
• For the rolled cookie:
  • 4 eggs
  • 115 g of sugar
  • 68 g of T65 wheat flour
  • 12 g of blond spent grain flour
  • 40 g of hazelnut powder

Preparation

• Start by preparing the chocolate ganache:
  • Melt the chocolate.
  • Reheat the cream.
  • Add the cream to the chocolate in 3 times, mixing well after each incorporation.
  • Add the butter cut into pieces.
  • Set the ganache in the refrigerator.
• Prepare the cookie:
  • Preheat the oven to 180°C.
  • Separate whites from yellows.
  • Whisk the yolks with the sugar until the mixture whitens.
  • Beat the egg whites then add them to the previous mixture.
  • Add the flours and hazelnut powder, and mix gently.
  • Pour the mixture onto a baking sheet lined with parchment paper.
  • Smooth with a spatula.
  • Bake for 10 minutes at 180°C.
  • Turn the plate over on a damp cloth, gently remove the parchment paper then immediately roll the biscuit in the cloth.
  • Let cool.
• Assembly of the log:
  • Unroll the biscuit, cover it with chocolate ganache before rolling it again. Set in the refrigerator then cover the log with ganache.
  • Sprinkle with icing sugar to decorate!