Chocolate Roulade with Chocolate Mousse Filling

Try this deliciously rich roulade with soft mousse filling.

Ingredients


  • 175 g dark chocolate (55%, chopped into small pieces)
  • 4 large eggs (separated)
  • 4 oz caster sugar
  • 10 floz double cream (whipped)
  • for the chocolate mousse filling:
  • 200 g dark chocolate (70%)
  • 4 large eggs (separated)
  • 200 ml double cream
  • 1 flake bar (crushed)
  • 10 ml baileys or brandy (optional)
  • 1 tblsp caster sugar

Method

  1. Preheat oven to 175°C. Line a 13x9" Swiss roll tin with baking parchment.
  2. Melt chocolate. Whisk the egg yolks and sugar in a bowl until they are pale and thick. Stir in the melted chocolate.
  3. Place the egg whites in a clean grease- free bowl and whisk until they form soft peaks. Very gently fold in the egg mixture in 2 stages. Pour into tin and spread the mixture into the corners.
  4. Bake for 15-20 minutes. Remove from oven. Dust with cocoa powder and cover with a sheet of baking parchment and cover with a clean tea towel. This keeps the roulade moist.
  5. Turn the roulade out with the tea towel facing down onto a work surface and gently remove the tin and baking parchment. Spread with chocolate mousse filling (below) or cream. Then begin to roll the long side closest to you. Roll and use the tea towel to help. Transfer to a serving plate with the seam underneath.
  6. For the Chocolate Mousse Filling
  7. Break chocolate into small pieces and place in heatproof glass bowl. Using a saucepan bring water to the boil remove from the heat and place the bowl containing the chocolate on top. Allow to melt stirring occasionally.
  8. Whisk in egg yolks to the melted chocolate and if using, add the Baileys or Brandy into the chocolate mixture. Semi whip the cream and add into the chocolate mix.
  9. Put the egg whites into a clean grease free bowl and using either a hand or electric whisk, beat until they are fluffy and then add the caster sugar
  10. Fold the egg whites into the chocolate mixture and add the crushed flake bar.




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