Skip to content
METROMETRO

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Chocolate-Lime Log https://www.metro.ca/userfiles/image/recipes/buche-choco-lime-6053.jpg PT1H30M PT15M PT3H35M
Spongecake RollPreheat the oven to 350°F (180°C).With a hand mixer, beat the eggs with the sugar until the mixture is white. Reduce the speed and add the milk and oil. Set aside.In a bowl, mix the flour, ground almonds and cocoa powder. Fold into the egg mixture and mix thoroughly until smooth.Line a baking sheet with parchment paper and spread the mixture evenly using a spatula.Bake for about 14 minutes.Remove the spongecake from the baking sheet as soon as it's cooked, and invert on another sheet of parchment paper. Peel off the cooked parchment and roll the spongecake in the new parchment. The cake will keep its shape if rolled in parchment when still warm.Allow to cool.Lime CreamIn a saucepan, combine the lime juice with the butter and melt over low heat. Set aside.In a bowl, mix the sugar and cornstarch. Gradually add the eggs and mix well.Pour into the lime juice mixture, and cook over medium heat until it thickens, stirring constantly.Pour onto a baking sheet or bowl and allow to cool. Cover with plastic wrap and refrigerate for 20 minutes.When chilled, whip the cream, and fold into the lime cream.Candied LimesZest the limes, and set aside.In a saucepan, combine the water and sugar and bring to a boil.Add the zest and reduce by half over low heat. Chill for 45 minutes.Assembling the LogUnroll the spongecake, and spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Roll up again. Refrigerate for 45 minutes.Trim the ends (straight or angled) to make them equal. Place the log on a cake rack and with a spatula, use the remaining cream to completely cover the log. Sprinkle the candied lime zest as a garnish.
10
2 1 2 2
Chocolate-Lime Log

Chocolate-Lime Log

Rate this recipe
1 Vote
10
servings
1:30
Preparation
0:15
COOKING
3:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • chocolate spongecake roll

  • 6
    egg
    You might like:

    Flyer Deals  (2)
    NATUREGG OR GOLDEGG OMEGA 3

    NATUREGG OR GOLDEGG OMEGA 3

    $5.49 ea.

    12 un SELECTED VARIETIES


    NATUREGG OR GOLDEGG OMEGA 3

    NATUREGG OR GOLDEGG OMEGA 3

    $5.49 ea.

    12 un SELECTED VARIETIES


  • 9 oz
    (260 g)
    sugar
  • 2/5 cup
    (100 mL)
    milk
  • 1/3 cup
    (80 mL)
    oil
    You might like:

    Flyer Deal  (1)
    SAVE $4.11
    UNICO VEGETABLE OIL

    UNICO VEGETABLE OIL

    $7.88 ea.

    3 L, LIMIT OF 3 AFTER LIMIT, PAY


  • 5 oz
    (130 g)
    all-purpose flour
    You might like:

    Flyer Deal  (1)
    SELECTION FLOUR

    SELECTION FLOUR

    $4.49 ea.

    2.5 kg SELECTED VARIETIES


  • 1 oz
    (30 g)
    ground almonds
    You might like:

    Flyer Deals  (3)
    PLANTERS NUTS OR SELECTION PEANUTS

    PLANTERS NUTS OR SELECTION PEANUTS

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES


    PLANTERS NUTS OR SELECTION PEANUTS

    PLANTERS NUTS OR SELECTION PEANUTS

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES


    PLANTERS NUTS OR SELECTION PEANUTS

    PLANTERS NUTS OR SELECTION PEANUTS

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 2 oz
    (60 g)
    cocoa powder
  • lime cream

  • 1 cup
    (250 mL)
    lime juice
  • 10 oz
    (300 g)
    unsalted butter, cut into pieces
    You might like:

    Flyer Deals  (2)
    GAY LEA GRASS-FED BUTTER

    GAY LEA GRASS-FED BUTTER

    $4.99 ea.

    250 g SELECTED VARIETIES


    ORGANIC MEADOW BUTTER

    ORGANIC MEADOW BUTTER

    $10.99 ea.

    454 g SELECTED VARIETIES


  • 100 oz
    (3 1/2 g)
    sugar
  • 3/4 oz
    (21 g)
    cornstarch
  • 8
    egg
    You might like:

    Flyer Deals  (2)
    NATUREGG OR GOLDEGG OMEGA 3

    NATUREGG OR GOLDEGG OMEGA 3

    $5.49 ea.

    12 un SELECTED VARIETIES


    NATUREGG OR GOLDEGG OMEGA 3

    NATUREGG OR GOLDEGG OMEGA 3

    $5.49 ea.

    12 un SELECTED VARIETIES


  • 2/3 cup
    (170 mL)
    35% whipping cream
    You might like:

    Flyer Deals  (2)
    SELECTION CREAM

    SELECTION CREAM

    $2.99 ea.

    473 ml - 1 L SELECTED VARIETIES


    SELECTION CREAM

    SELECTION CREAM

    $2.99 ea.

    473 ml - 1 L SELECTED VARIETIES


  • candied limes

  • 2 cups
    (500 mL)
    water
    You might like:

    Flyer Deal  (1)
    PURE LIFE NATURAL SPRING WATER

    PURE LIFE NATURAL SPRING WATER

    2 for/ $7.00

    24 X 500 ml,


  • 16 oz
    (500 g)
    sugar
  • 2
    limes
Imprimer ma sélection

Preparation

Spongecake Roll

Preheat the oven to 350°F (180°C).

With a hand mixer, beat the eggs with the sugar until the mixture is white. Reduce the speed and add the milk and oil. Set aside.

In a bowl, mix the flour, ground almonds and cocoa powder. Fold into the egg mixture and mix thoroughly until smooth.

Line a baking sheet with parchment paper and spread the mixture evenly using a spatula.

Bake for about 14 minutes.

Remove the spongecake from the baking sheet as soon as it's cooked, and invert on another sheet of parchment paper. Peel off the cooked parchment and roll the spongecake in the new parchment. The cake will keep its shape if rolled in parchment when still warm.

Allow to cool.

Lime Cream

In a saucepan, combine the lime juice with the butter and melt over low heat. Set aside.

In a bowl, mix the sugar and cornstarch. Gradually add the eggs and mix well.

Pour into the lime juice mixture, and cook over medium heat until it thickens, stirring constantly.

Pour onto a baking sheet or bowl and allow to cool. Cover with plastic wrap and refrigerate for 20 minutes.

When chilled, whip the cream, and fold into the lime cream.

Candied Limes

Zest the limes, and set aside.

In a saucepan, combine the water and sugar and bring to a boil.

Add the zest and reduce by half over low heat. Chill for 45 minutes.

Assembling the Log

Unroll the spongecake, and spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Roll up again. Refrigerate for 45 minutes.

Trim the ends (straight or angled) to make them equal. Place the log on a cake rack and with a spatula, use the remaining cream to completely cover the log. Sprinkle the candied lime zest as a garnish.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.