Squidgy Chocolate Log

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 5 ounces fine caster sugar
• 6 large eggs, separated
• 2 ounces cocoa powder
• 8 ounces dark chocolate (plain)
• 2 large eggs, separated
• 10 fluid ounces heavy cream, whipped (double cream)
• 2 tablespoons cointreau liqueur (optional)
• 1 -2 tablespoon powdered sugar (icing sugar)

Recipe

• 1 line a tin measuring 9â€?x13" with baking parchment.
• 2 to make the mousse filling; in a bowl, whip the heavy cream until just going stiff.
• 3 break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted.
• 4 remove from the heat and beat in the egg yolks, one at a time, followed by the cointreau, if using.
• 5 whisk the egg whites until stiff and fold them into the chocolate mixture, now fold in about 3 tablespoons of the whipped cream; cover the bowl and chill for about an hour.
• 6 to make the cake, preheat the oven to 350º f, place the egg yolks into a large bowl and whisk until they start to thicken, add the sugar and continue to whisk until the mixture thickens, but don't let it get over thick.
• 7 mix in the cocoa powder.
• 8 using a clean whisk and bowl, beat the egg whites to the soft peak stage.
• 9 carefully fold the egg whites into the chocolate mixture, pour the mixture into the prepared tin, making sure you spread it evenly to the edges of the tin.
• 10 bake for 20-25 minutes until springy and firm to the touch; (the cake may shrink as it cools but that is normal).
• 11 when the cake is cold, turn out onto a rectangular piece of baking parchment, that has been liberally dusted with powdered (icing) sugar.
• 12 peel off the parchment paper and using a spatula spread the chocolate mousse all over the cake, followed by the rest of the whipped cream.
• 13 gently roll up the cake lengthwise, to make a roll.
• 14 dust with more powdered sugar if needed.
• 15 note that the cake will crack during rolling but that is normal and looks attractive.