(serves 8 - 10)
In our catering kitchen this dessert ranks as no.1 favourite amongst chefs and servers alike. Approach the recipe in three stages: make the cake and mousse one or two days ahead, make ganache and assemble on the day you wish to serve. Excellent with fresh raspberries or strawberries.
135g dark chocolate, preferably 70% (buttons or tablet coarsely chopped)
35ml (2 tbsp + 1 tsp) strong freshly brewed coffee
5 eggs (separated)
135g (1/2 cup + 3 tbsp) castor sugar
Preheat oven to 180ºC. Line a sponge roll tin with baking paper and grease the paper with baking spray or melted butter.
Place chocolate and coffee in a pot over a double boiler and simmer over a medium heat till chocolate begins to turn liquid. Remove bowl from heat and stir till chocolate is completely liquid.
Place egg yolks in a bowl, whisk briefly, gradually add sugar continuing to whisk until the mixture is pale, fluffy and very thick.
Add the warm chocolate mixture and salt to egg yolk mixture and whisk until cool.
In a clean bowl place egg whites and whisk until stiff peaks form. Carefully fold half of the beaten whites into the chocolate mixture and when almost combined add the remaining half and fold in.
Pour mixture into prepared tin and spread evenly. Bake for 15–17 minutes, or until the cake springs back when gently touched in the centre.
Remove cake from oven and place on a cooling rack. Cover cake with plastic wrap and let cool for one hour.
Invert the cake leaving the plastic wrap in place and carefully peel away the baking paper.
Spread cake with Chocolate Mousse and carefully roll the cake from one long side, lifting the plastic wrap to get it started. Place the roll seam side down and chill for at least one hour, or overnight, before icing with Chocolate Ganache.
Place Chocolate Roulade on serving tray and using a palette knife, or table knife, spread Chocolate Ganache onto roulade. Do not apply water or heat to the spreader as the ganache will become streaky and discoloured.
This mousse works well in the roulade as it has a firm set. It does also work well as little desserts set in pretty glasses, or even as a frozen dessert.
125g dark chocolate, preferably 70% (buttons or tablet coarsely chopped)
60g (1/2 cup) cream cheese (not low fat, coarsely chopped)
70g (1/3 cup) castor sugar
1 egg yolk
300ml cream (whipped to soft peak stage)
Place chocolate in a pot set over a double boiler on a low heat. Stir chocolate until it is almost melted. Cool.
Place cream cheese, sugar and egg yolk in the bowl of a food processor fitted with a metal blade and process until mixture is smooth and sugar is dissolved.
Pour chocolate through the feed tube of the food processor and process just until mixture is combined.
Quickly transfer the chocolate mixture to a large bowl and gently fold in the cream. Chill for at least 1–2 hours, but preferably overnight.
375g dark chocolate*1
Place the cream into a pot and bring to the boil.
Pour the scalded cream over the chocolate and stir until smooth. Chill until required.