Chocolate Mousse Roulade

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.


For the Sponge

  • oil
  • 6 eggs, separated
  • 150 g/5 oz caster sugar
  • 50 g/2 oz cocoa, sifted

For the Filling

  • 225 g/8 oz plain chocolate
  • 100 g/4 oz butter
  • 50 ml/2 fl oz brandy or rum
  • 4 eggs, separated
  • 600 ml/1 pint double cream


To make the sponge, brush a 45 × 30 cm/18 × 12 inch baking tin with oil, and line with greaseproof paper or baking parchment. Brush the paper lightly with oil.

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 preheated oven, 190°C/375°F/gas mark 5, for 15 minutes, until firm to the touch. Turn out on to a clingfilm-lined tray, cool and peel off the paper.

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 1.25 cm/½ inch thick slices.