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Le Chaudron recipe
Roulé momie fantôme au chocolat
Chocolate mummy roll cake
⏱ 70 minServes 8Hard280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
4whole eggs
120 g (4 oz)superfine sugar
80 g (3 oz)all-purpose flour
30 g (1 oz)cocoa powder
250 g (9 oz)sweetened chestnut spread- 200 g (7 oz)white fondant
- 2candy eyes
- 4 whole eggs
- 120 g (4 oz) superfine sugar
- 80 g (3 oz) all-purpose flour
- 30 g (1 oz) cocoa powder
- 250 g (9 oz) sweetened chestnut spread
- 200 g (7 oz) white fondant
- 2 candy eyes
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) on convection, then whisk the eggs with the sugar until tripled in volume, pale and foamy.
- Gently fold in the flour sifted with the cocoa, spread on the parchment-lined jelly roll pan and bake about 10 minutes.
- Turn the hot sponge out onto a damp towel and roll it up with the towel right away, then let cool rolled up so it doesn't crack.
- Carefully unroll, spread with chestnut spread all over, then roll up again tightly without the towel.
- Roll out the white fondant, cut into thin strips and lay them across the roll, crisscrossing, like mummy bandages.
- Leave a small gap for two candy eyes between the strips, then chill until serving.
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