Chocolate Mousse Roulade

By Howie

Ingredients

• Roulade:
• 1-2 tb espresso or strong coffee
• 6 eggs, separated
• 3/4 cup sugar
• 1/4 cup powdered cocoa, unsweetened
• pinch of salt
• Mousse:
• 6 oz cocoa or lindt or toblerone bitter-sweet chocolate
• 1/3 cup sugar
• 4 egg yolks
• 4 egg whites, beaten
• 6 tb butter
• 1 cup whipped cream
• optional: 1/3 cup rum-soaked currants

Preparation

Step 1

1) Preheat oven to 375 degrees. Butter a jelly roll pan (10x15). Line bottom and sides with wax paper. Butter and flour the paper. Set aside.

2)In top of double boiler, melt chocolate with the coffee. Set aside to cool slightly.

3) Beat egg yolks for 4-5 minutes until light lemon coloured. Add half the sugar and continue to beat at high speed for an additional 5 minutes until very thick. On lowest speed add the melted chocolate and then the cocoa, beating only until smooth.

4)In large bowl, beat the whites with the salt until they begin to thicken. Add the remaining sugar and continue beating until the whites hold a shape and are stiff but not dry. Fold the whites and chocolate together. Turn into prepared pan, handling lightly. Spread level and place in the oven.

5) While the cake is baking (about 25-30 minutes) wet and wring out a smooth kitchen towel. When top of cake springs back when lightly touched, remove from oven. Working quickly, cut around sides of cake if sticking to sides of pan and turn out onto prepared towel. Carefully peel off wax paper and starting at long side, roll the cake and towel together. Place on a rack to cool. It must be completely cool to fill.

6) The mousse: While the cake is baking, prepare the mousse. In the top of a double boiler, melt the chocolate and coffee. Remove from heat and set aside to cool slightly. Then whisk in butter in bits, making sure the mixture is not too hot to melt the butter. Let it cool completely until it is the texture of thick cream.

7) When the mixture has cooled, stir in the yolks, one at a time until thoroughly blended.

8) Beat egg whites until thick and foamy. Add the 1 tb icing sugar and continue beating until they hold a shape and are stiff, but not dry. Fold the whites and chocolate mixture together and chill until mousse is quite thick yet spreadable.

9) Unroll the roulade. Spread generously with the mousse and roll up again. The roulade may be refrigerated at this time for a short while to solidify or for several hours. Remove at least 1/2 hour before serving. Sprinkle with confectioners sugar and slice on the angle for serving.

*Serve with mocha whipped cream or coffee custard