- Preheat the oven to 180ºC (355ºF). Line a 30 x 38 cm oven tray with baking parchment.
- Chocolate Sponge: Combine the egg yolks and 25 g of the sugar; beat until pale yellow and creamy. In a separate bowl, whisk the egg whites, gradually adding the remaining sugar until stiff peaks form; gently incorporate the egg yolk-sugar mixture. Fold in the sifted flour and cocoa powder. Pour the sponge batter into the prepared tin and smooth with a palette knife. Bake for about 8 minutes, or until firm but springy to the touch. Cool on a rack.
- Chocolate Cream: Chop the chocolate and set aside in a large bowl. Soften the leaf gelatine in a bowl of cold water. Bring the milk to the boil and remove from the heat. Whisk the egg yolks and sugar until pale yellow and creamy; add the cornflour. Slowly whisk in half the hot milk then add the remaining milk; return the mixture to the saucepan and stir continuously over low heat until thickened. Continue stirring and boil for 1 minute; remove from the heat. Squeeze the excess water from the leaf gelatine and add it to the hot milk mixture. Pour over the chopped chocolate and stir until smooth; cool. Cover the surface with cling film, stir from time to time and set aside to cool. Beat the whipping cream until firm and gently fold into the cooled chocolate cream.
- Chocolate Syrup: Place the water, sugar and cocoa powder in a saucepan and stir over low heat until the sugar is completely dissolved then, bring to the boil; cool.
- Finishing: Fold the fruit carefully into the chocolate cream. Line a 35 cm log mould with a piece of baking parchment larger than the mould. Cut the chocolate sponge into 2 rectangles, 13 x 35 cm and 5 x 35 cm. Place the larger rectangle in the mould (it will come up the sides) and brush with chocolate syrup. Fill with the chocolate-fruit cream, mounding the cream towards the top. Brush the smaller rectangle with chocolate syrup and place on top log. Refrigerate for 1 hour then carefully invert the log and tip it out onto a platter. Decorate with fruit and dust with icing sugar.
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