Prep. Time: 20‘      Cooking Time: 20‘     Serves 10-12

For the Chocolate and Strawberry Log you will need…


For the sponge cake:

  • 5 eggs
  • 3/4 cup sugar
  • 1 cup self-rising flour, sifted twice
  • 1 vanilla bean
  • A pinch of salt
  • 2 tbsp cognac
  • 1 1/2 cups strawberry jam, for the filling

For the frosting:

  • 150 g couverture chocolate, finely chopped
  • 150 g heavy cream
  • 1 tsp honey
  • 1 tbsp cognac
  • A few strawberries for garnish
  • A little whipped cream for garnish


For the sponge cake:

  1. Break the eggs into the mixer bowl. Add salt, vanilla, and sugar, and beat for 7-8 minutes until they become thick and creamy.
  2. Add the flour and cognac, gently folding the mixture with a spatula, being careful not to deflate the volume of the beaten eggs.
  3. Grease the baking sheet of the oven very well and line it with parchment paper.
  4. Lightly butter the parchment paper.
  5. Pour the mixture in and spread it evenly with a spatula.
  6. Bake it in the oven at 200°C for 10-12 minutes.
  7. While it’s still warm and soft, spread a parchment paper on the countertop and sprinkle it with powdered sugar.
  8. Flip the baked sponge cake onto it.
  9. Pour warm strawberry jam over the cake.
  10. Spread it with a spoon over the entire surface.

For the chocolate cream:

  1. Heat the heavy cream in a saucepan.
  2. Place the chocolate in a bowl and add the honey.
  3. Once the cream comes to a boil, pour it over the chocolate.
  4. Let it sit for 1 minute and then stir it well to homogenize.
  5. Add the cognac and mix.
  6. Let it cool completely before using it to coat the sponge cake.


  1. With the help of the parchment paper on the countertop, roll it into a log along the long side.
  2. Leave it rolled to keep its shape until it cools completely. Trim off the edges.
  3. Transfer it to a serving platter.
  4. Pour chocolate cream over it and spread it well all around.
  5. Garnish the Chocolate and Strawberry Log with whipped cream in a piping bag and fresh strawberries. Chill it.


Source: Argiro Barbarigou