Ingredients:
5 ounces fine caster sugar
6 large eggs, separated
2 ounces cocoa powder
8 ounces dark chocolate ( plain)
2 large eggs, separated
10 fluid ounces heavy cream, whipped ( double cream)
2 tablespoons Cointreau liqueur (optional)
1 -2 tablespoon powdered sugar ( icing sugar)
Directions:
Line a tin measuring 9″x13″ with baking parchment.
To make the mousse filling; In a bowl, whip the heavy cream until just going stiff.
Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted.
Remove from the heat and beat in the egg yolks, one at a time, followed by the cointreau, if using.
Whisk the egg whites until stiff and fold them into the chocolate mixture, now fold in about 3 tablespoons of the whipped cream; Cover the bowl and chill for about an hour.
To make the cake, preheat the oven to 350F F, place the egg yolks into a large bowl and whisk until they start to thicken, add the sugar and continue to whisk until the mixture thickens, but don’t let it get over thick.
Mix in the cocoa powder.
Using a clean whisk and bowl, beat the egg whites to the soft peak stage.
Carefully fold the egg whites into the chocolate mixture, pour the mixture into the prepared tin, making sure you spread it evenly to the edges of the tin.
Bake for 20-25 minutes until springy and firm to the touch; (The cake may shrink as it cools but that is normal).
When the cake is cold, turn out onto a rectangular piece of baking parchment, that has been liberally dusted with powdered (icing) sugar.
Peel off the parchment paper and using a spatula spread the chocolate mousse all over the cake, followed by the rest of the whipped cream.
Gently roll up the cake lengthwise, to make a roll.
Dust with more powdered sugar if needed.
Note that the cake will crack during rolling but that is normal and looks attractive.
Servings: 8
Time preparation: 45 min.
Time total: 70 min.