1Preheat the oven to Gas 4, 180 C. Grease and line the swiss roll tin with baking parchment.
2Cream the butter and sugar together until light and fluffy, add the eggs on at a time and beat well after each addition. Add the chocolate and beat again. Sieve the flour and baking powder and fold into the mixture.
3Place into the tin and spread out evenly, pushing well into the corners. Bake for 25 minutes until well risen and springy to the touch. Cool on a wire rack.
4Cut the sponge into 3 equal rectangles. Whip the cream with the vanilla and sugar until holding shape and then use with the strawberries to sandwich the sponges together. Dust the top layer of sponge with cocoa powder.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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The greatest chefs strive to serve the best food, and often, their inspiration comes from many sources. Chef Antoine Westermann of Le Coq Rico, develops many of his Michelin-starred meals by exploring the farmers’ market to procure local foods for his finest dishes. Read more.