Torta espiral de pionono con chocolate | #QuéMañana

But what a delight this chocolate sponge cake spiral is! And it's gluten-free!!! Ingredients 8 eggs 80g sugar 1 pinch of salt 2 tbsp honey 80g gluten-free flour mix 1g xanthan gum For the filling Chocolate ganache 300g semisweet chocolate 300g whipping cream Raspberry or red berry ganache 125g raspberry or red berry pulp 50g honey 50g butter 250g semisweet chocolate Procedure For 2 sponge cakes. First, make the sponge cake. Grease two 30x40cm baking dishes, line them with parchment paper, fold over tightly, then grease again. Place in the refrigerator until ready to use. Beat all of these ingredients to the letter stage! Sift onto a piece of parchment paper. Once the mixture has reached the letter stage, reduce the temperature to low and add the flour in a drizzle, then beat vigorously for 1 second. Turn off the heat and finish mixing with the whisk. Place the mixture on a greased baking sheet, distribute evenly, and bake in the oven at 190-200 degrees for 8-10 minutes. Filling. Heat the cream, add the chopped chocolate, and let it rest for a few minutes, mixing until combined. Let it rest until it thickens and can be used as a filling. Raspberry or red berry ganache. Bring the raspberry or red berry pulp and honey to a boil. Pour over the finely chopped chocolate, add the butter, and stir and blend until smooth. Blend with a mixer. Pour the cream into a pastry bag and chill. Assembly. Place a layer of white chocolate hache on each roll and a layer of raspberry ganache on the other. Cut each roll into three strips, roll one strip, and then glue the other filled roll onto the first strip. Continue this process until all the strips are rolled. Cover the cake with the ganache. Chill in the refrigerator for a few hours and serve. Watch the full step-by-step video!