Agenais Swiss Roll

Phototèque BIP

6 people
Ingredients :
For the sponge:
- 4 eggs
- 1 cup of flour (100g)
- 180g of caster sugar
- 1 teaspoon of baking powder
- 2 tablespoons of Armagnac
For the filling:
- 500g of prunes
- 150g of sugar
- 2 tablespoons of Armagnac
- 200g of chocolate
- 2 tablespoons of milk
- 50g of butter
Pit the soft prunes. Cook them for around fifteen minutes with a little water and 100g of sugar. Purée them. Add 50g of sugar and 2 tablespoons of Armagnac. Prepare the Swiss roll sponge: separate the eggs, and beat the yolks with the sugar for ten minutes. Add the flour, little by little, then the baking powder. Incorporate the egg whites, whisked to stiff peaks. Pour the batter into a rectangular cake tin, or even a roasting tin. Bake in a hot oven for 5 minutes.