Prep. time: 1 hour
Ganache to be made a day in advance
Baking time: 12 minutes

 For the chocolate and Espelette chili ganache

1. One day in advance: bring the cream to a boil; pour over the chopped chocolate and stir well. Let set at room temperature.

Preparation of the sponge roll

1. Using an electric mixer, beat the egg yolks, egg, honey and sugar until the mixture doubles in volume. Beat the egg whites to stiff peaks with the remaining sugar.
2. With a spatula, gently fold in the sifted flour and cocoa powder, followed by the beaten egg whites.
3. Spread the batter onto a parchment-lined baking sheet. Bake at 180° C/350° F for 12 minutes.

Assembly

1. Spread some of the ganache over the sponge, leaving a 3cm border around the edges.
2. Roll up the sponge, beginning with the small side.
3. Refrigerate for 10 minutes.
4. Cut off the ends of the log, then add the remaining ganache to the log. Decorate as desired, adding a few Cancon hazelnuts, for example.