Raspberry and chocolate log

Preheat the oven to 180 °C.

Make the sponge: separate 4 egg whites and yolks.

Whisk the yolks well with 80 g of sugar, then pour in the strawberry syrup, then the flour all at once, and carry on beating.

Whisk the 4 whites to stiff peaks and fold them gently into the previous mixture.

Spread the mixture in a rectangular tin lined with buttered baking paper.

Bake for 10 minutes.

Two or three minutes before the sponge is done, soak a clean tea towel in cold water. Wring it out and spread it on your work surface.

When the sponge is cooked, turn it out onto the tea towel and roll it up on itself with the towel. Remove the towel, making sure the sponge stays slightly rolled.

Lay it flat again and spread the raspberry coulis all over. Roll the log up, taking care to roll it tightly so there are no gaps when you serve the slices.

Melt the chocolate in the microwave at 450 W for 4 minutes. Add 10 g of butter.

Cover the log with it.

Decorate it and put it in the fridge until you eat it.