gâteau roulé chocolat café façon gâteau opéra / bûche roulée / coffee chocolate swiss roll

Chocolate coffee roll opera style For the coffee mousseline cream: 250 ml of milk 70 g of sugar 1 teaspoon of liquid vanilla 1 tbsp of soluble coffee 25 g of cornstarch (cornstarch) 2 egg yolks Cook over medium heat until thickened Pour 50 g of butter into the still hot mixture 125 g of softened butter For the sponge cake: 5 eggs at room temperature 150 g of sugar 1 teaspoon of liquid vanilla 1 pinch of salt 75 g flour 75 g ground almonds In the oven preheated to 175 ° for 8 minutes Let cool 10 minutes before unmolding For the coffee syrup: 80 g sugar 2 tsp instant coffee 180 ml of water For the dark chocolate ganache: 120 g 52% dark chocolate 120 ml whole liquid cream 30% hot For the icing: 120 g of milk and dark chocolate 120 ml hot whipping cream