Many years ago, I used melted chocolate in the sponge mixture for the chocolate roulade and very good it was too. But I now use cocoa instead, which I think is even better, giving it a bitter-sweet taste which is sensational with the chocolate mousse filling.
In the summer we often replace the chocolate mousse with fresh strawberries, or even use both in the filling.
To make the sponge, brush a
Beat the egg yolks with the sugar in a bowl until light and fluffy, then stir in the cocoa. Whisk the egg whites until they hold stiff peaks and fold in. Spread the mixture evenly in the tin and bake in a
To make the filling, break the chocolate into squares and place in a bowl with the butter. Set over a pan of simmering water, making sure that the base of the bowl does not touch the water. When the chocolate and butter have melted, beat in the brandy or rum and egg yolks, and leave to cool until tepid. Whisk the egg whites until they hold stiff peaks and fold into the chocolate mixture.
Whip the cream fairly stiffly. Spread the mousse mixture evenly over the cake and then spread the cream on top. Now carefully roll up the cake, using the clingfilm to mould it into shape as you roll. Wrap tightly in foil or clingfilm and chill for 30 minutes before peeling off the covering and cutting into
© 1990 Joyce Molyneux. All rights reserved.