120 g plant-based milk (preferably soy for better structure)
30 g neutral oil
1 teaspoon baking powder
1 teaspoon apple cider vinegar
A pinch of salt
For the filling:
120 g dark chocolate (at least 70%)
180 ml soy cream
60 g crushed hazelnuts
2 scoops Pulse chocolate protein powder
For the glaze:
30 g dark chocolate
50 ml soy cream
Recipe
Preheat the oven to 180°C.
Mix the plant-based milk, agave syrup, oil, and apple cider vinegar. Add the flour, baking powder, and salt, then mix well until you get a smooth batter.
Pour the batter onto a baking tray lined with parchment paper and spread it evenly. Bake for 10 to 12 minutes.
Melt the dark chocolate with the soy cream in a saucepan over low heat until smooth. Remove from heat and fold in the crushed hazelnuts and Pulse chocolate protein powder. Stir until the filling is homogeneous.
Once the sponge cake is baked and slightly cooled, spread the chocolate-hazelnut-protein filling over the entire surface. Gently roll the sponge to form a log. Let it rest in the refrigerator for at least 30 minutes.
Melt the dark chocolate with the soy cream in a small saucepan. Let it cool slightly before coating the log with this glaze.
Place the log in the refrigerator to let the glaze set, then serve!
