Chocolate-Lime Log

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Preparation

Spongecake Roll

Preheat the oven to 350°F (180°C).

With a hand mixer, beat the eggs with the sugar until the mixture is white. Reduce the speed and add the milk and oil. Set aside.

In a bowl, mix the flour, ground almonds and cocoa powder. Fold into the egg mixture and mix thoroughly until smooth.

Line a baking sheet with parchment paper and spread the mixture evenly using a spatula.

Bake for about 14 minutes.

Remove the spongecake from the baking sheet as soon as it's cooked, and invert on another sheet of parchment paper. Peel off the cooked parchment and roll the spongecake in the new parchment. The cake will keep its shape if rolled in parchment when still warm.

Allow to cool.

Lime Cream

In a saucepan, combine the lime juice with the butter and melt over low heat. Set aside.

In a bowl, mix the sugar and cornstarch. Gradually add the eggs and mix well.

Pour into the lime juice mixture, and cook over medium heat until it thickens, stirring constantly.

Pour onto a baking sheet or bowl and allow to cool. Cover with plastic wrap and refrigerate for 20 minutes.

When chilled, whip the cream, and fold into the lime cream.

Candied Limes

Zest the limes, and set aside.

In a saucepan, combine the water and sugar and bring to a boil.

Add the zest and reduce by half over low heat. Chill for 45 minutes.

Assembling the Log

Unroll the spongecake, and spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Roll up again. Refrigerate for 45 minutes.

Trim the ends (straight or angled) to make them equal. Place the log on a cake rack and with a spatula, use the remaining cream to completely cover the log. Sprinkle the candied lime zest as a garnish.