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Author Notes: This is basically a yule log made from a gluten-free (no wheat) recipe. It's incredibly light and rich. —kowley
For the Cake:
- 5 ounces sugar
- 6 eggs, separated
- 3 ounces cocoa powder
- A tin 11½ x 7 inches and about 1 inch deep, oiled and lined with greaseproof paper (also lightly oiled).
For the Mousse Filling:
- 12 ounces semisweet chocolate
- 3 eggs, separated
- 12 ounces heavy cream
- 1 ounce expresso/strong coffee
- Begin by making the chocolate filling. Break up the chocolate into pieces and add 2 T water. Melt in a bowl over simmering water or in a double boiler. Beat with a wooden spoon until smooth.
- Next, separate two large eggs and beat the yolks, first on their own, then into the warm chocolate mixture. Let it cool a bit.
- Whisk the egg whites until stiff and fold them into the chocolate mixture. Cover the bowl and chill in the refrigerator for about an hour.
- Meanwhile you can get on with the cake. First place the egg yolks in a bowl and whisk until they start to thicken.
- Add the caster sugar and continue to whisk until the mixture thickens slightly – be careful not to get it too thick.
- Mix the cocoa powder into the egg yolk mixture.
- Beat up the egg whites to the soft peak stage. Carefully cut and fold the egg white into the chocolate mixture – gently and thoroughly – then pour the mixture into the prepared tin.
- Bake the cake on the center shelf for 20-25 minutes until springy and puffy. When the cake is cooked, remove it from the oven but leave it in the tin to cool (it will shrink quite q bit as it cools, but don’t worry, that’s normal).
- Assembly: When the cake is quite cold, turn it out onto an oblong of greaseproof paper which has been liberally dusted with icing sugar.
- Peel away the cake tin lining paper from the bottom of the cake (which is now facing upwards), then spread the chocolate mousse over the cake.
- Whip the cream softly and spread it over the chocolate filling.
- Finally, gently roll up the cake to make a log shape.