Chocolate Log with Tacle Cream

In a bowl, beat the egg yolks with the sugar until frothy and white; add the sifted flour, cocoa and baking powder. Stir until well blended and even.

Add the beaten egg whites, stirring from top to bottom without allowing the mixture to come apart. Line a baking tray with baking paper and pour in the mixture, levelling it out with a spatula until a 32x28cm rectangle is formed.

Bake at 180°C for 15/20 minutes.

When cooked, turn the biscuit dough upside down on a cloth and leave to cool completely.

In a saucepan, mix the egg yolks, sugar and corn flour, stir, then add the Tacle juice.

Put the cream on the heat and cook until it thickens, stirring constantly.

Switch off and pour the cream into a bowl, cover with cling film and leave to cool (preferably overnight).

Melt the dark chocolate in a small saucepan over a bain-marie. Once melted, pour it on a sheet of baking paper and level it well with a spatula until it is about 1mm thick.

Wait a few minutes and fold the sheet.

Let the chocolate harden well (preferably overnight) and then slowly unroll the baking paper. The result is chocolate sheets.

Unroll the cake and spread the 3moretti orange cream on top (leaving a spoonful aside) in an even layer, leaving a 1cm gap around the edge.

Roll it up again and place it in the fridge, wrapped in cling film for a few hours.

Spread the spoonful of 3moretti orange cream on the log and decorate with the chocolate leaves.

Sprinkle with icing sugar and serve.