Choc. Sponge Cake, the base for a chocolate log. Melt 390 g choc. with 145 g butter. Whip 285 g egg yolks with 166 g sugar and fold in the choc. Whip 330 g whites with 166 g sugar and fold in the mixture. Bake in two baking sheets at 190 C for 8 min. Other components of the log: CRÉMEUX MADAGASCAR (choc. insert) and CHOCOLATE BAVAROIS.