140 gr. Flour 0 (high protein)

50 gr. sugar

40 gr. Hazelnut flour

100 gr. Soy drink

5 gr. Apple vinegar

60 gr. Corn oil

15 gr. Yeast

125 gr. White Soy Yogurt

Cinnamon powder



200 gr. Dark chocolate

200 ml. Soy cream



bitter cocoa

Icing sugar



In a bowl pour the FARINA, SUGAR and HAZELNUT FLOUR.

Meanwhile preheat the oven to 180°C (356°F).

In a glass combine the SOY BEVERAGE with APPLE VINEGAR and leave to coagulate for a couple of minutes.

Add the curd thus obtained to the dry ingredients, taking care to mix with a whisk.

Then incorporate CORN OIL, YOGURT and finally, stirring vigorously, the YEAST.

Spread the mixture evenly on a tray, keeping a height of about 1cm.

Bake at 180°C (356°F) for about 12 minutes (depending on the oven).

Once cooked, let the sponge cake cool.


Prepare the ganache by heating the SOY CREAM with moderate heat.

In the meantime, cut the DARK CHOCOLATE into flakes in a special bowl.

When the CREAM is boiling, pour it over the CHOCOLATE and mix until the cream is smooth and velvety.

Let it cool.


Dust the CINNAMON over the sponge cake.

Spread the CHOCOLATE CREAM, taking care to leave the final part free (at least 5 cm)

With the help of parchment paper, roll the sponge cake gently until you get a log.

Cut both edges if they are irregular.

Sprinkle with abundant ICING  SUGAR and create nuances with COCOA


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