초콜릿 커스터드

• Bring the cream to the boil and gradually pour over the chopped chocolate
  stirring in the centre to create an emulsion.
  Allow to crystallize in the refrigerator for about a day. Slightly whip using a whisk.

초콜릿 스폰지

• Whip the egg yolks with 90g of the brown sugar and the egg
  whites with the remaining 10g. Fold the meringue in the Sabayon.
  Fold in the flour sieved with the cocoa powder beforehand. Stir in the melted lukewarm butter.
  Spread the sponge on doubled baking paper and bake at 200℃ for about 12 minutes.
  

라비 클레멘타인 콤포떼

• Heat about 25g of the Clementine compote and stir in the gelatine soaked in cold
  water beforehand. Stir in the remaining 100g of cold Clementine compote. Set aside.
  

테코레이션

• Spread the whipped chocolate custard all over the sponge.
  Pipe a cylinder of Clementine compote along one length
  side and delicately roll the sponge through.
  Tight the Swiss roll with a sheet of cling wrap. Set aside in the refrigerator and cut into slices.