6large eggsSeparated - At room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
225ggood quality plain chocolate chopped (dairy free as needed)
2largeeggs Separated - At room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
225mldouble cream(heavy cream) or coconut cream - see main blog post
icing sugarto dust
white fondant icing cut into snowflakes/shapedOptional (to decorate)
Line a 30 x 20 cm Swiss Roll tin (2.5 cm deep) with good quality baking paper.
Pre-heat the oven to 180 C/350 F/Gas 4.
Whisk the egg yolks in a large bowl until they start to thicken.
Add the sugar and continue to whisk until the batter becomes thick and pale, but not too stiff.
Sift and whisk the cocoa powder into the egg yolk mixture until well-blended.
In a large clean bowl, whisk the egg whites until they form soft peaks.
Gently fold the egg whites into the cocoa batter, working quickly and lightly to ensure as much air as possible remains within.
When thoroughly mixed, pour the batter into the lined Swiss Roll tin and smooth the top.
Bake for about 20 minutes until well-risen and the top springs back to the touch.
Remove from the oven and leave to cool completely in the tin.
While the cake is cooling, make the mousse filling.
Melt the chopped chocolate in a heat-proof (Pyrex) bowl either over a pan of barely simmering water, stirring frequently or in the microwave on 30 second bursts (medium setting), stirring between each. When the chocolate is nearly melted, remove from the heat and beat with a wooden/silicone spoon until the last lumps are fully blended. Cool slightly.
In a small bowl, lightly beat the egg yolks to loosen and then add to the melted chocolate. Whisk until completely combined and smooth.
In a very clean bowl (and using very clean whisk heads), whisk the egg whites until stiff.
Gently fold the whisked whites into the chocolate mixture, until completely incorporated and smooth.
Chill the mousse in the fridge for about an hour.
In a large bowl, whisk the double cream until it forms soft peaks.
Set aside in the fridge until ready to roll the roulade.
Layer and roll the roulade
When the sponge is completely cold, run a knife around the inside edge of the tin to loosen and turn out onto baking paper dusted with icing sugar. Very carefully peel off the baking paper.
Spread the chocolate mousse over the sponge (the side where the baking paper was) in an even layer.
Spread the whipped cream over the top of the mousse.
Using the baking paper under the cake to help you, carefully roll the sponge into a log/roulade shape.
Transfer the roll to a clean sheet of baking paper and wrap completely, tucking the ends under to hold in place.
Place it in the fridge (being careful not to bend) and (for best shape results) allow to chill for an hour or so before decorating.
To serve, trim the ends and sprinkle with icing sugar, stud with fondant stars, snowflakes etc.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.