This is basically a yule log made from a gluten-free (no wheat) recipe. It's incredibly light and rich. —kowley
For the Cake:
A tin 11½ x 7 inches and about 1 inch deep, oiled and lined with greaseproof paper (also lightly oiled).
For the Mousse Filling:
In This Recipe
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.