I recently made this Roulade/Cake roll to take to work with me. I regret not having made more since it was good enough to share – with everyone…if only I had made enough! I was torn between making a roll with chocolate filling or one with whipped cream and strawberries. It was my daughter who told me I should combine the two – and it was PERFECT!
The base I chose was a flourless chocolate one which I posted here. I’ll post the mousse recipe I used, here in this post. I chose this recipe because I wanted to make one that used eggs and whipping cream. It is one I have made several times before. The original recipe is here. As usual, I adapted the recipe slightly to make things easier for myself.
Dark Chocolate Mousse
120 grams chocolate (around 50% cacao), chopped
5 tablespoons boiling water
2 tablespoons Dutch-process cocoa powder
1 teaspoon instant coffee powder
2 eggs, separated
1 tablespoon granulated sugar, divided
⅛ teaspoon salt
1 cup + 2 tablespoons heavy cream
- Chop chocolate. Put in a medium bowl.
- Add cocoa powder.
- Mix coffee with boiling water and pour over chocolate. (the water is so hot it is almost enough to melt the chocolate completely. If it is not totally melted up in microwave oven for 10 seconds at a time, mixing in between.
- Beat egg yolks with 1 1/2 tsp sugar and salt till slightly pale and thick.
- Slowly whisk in chocolate.
- Beat egg whites till foamy. Add 1 1/2 tsp sugar and beat until the soft peak stage.
- Whip about 1/4 egg whites into the chocolate mixture. Add the rest of the egg whites and fold in until only a few white streaks remain.
- Beat whipping cream until soft peaks form and then fold into chocolate mixture until no white streaks remain. It’s READY!
By this time the roulade cake had been cooling for a while so just spread the mousse on right away. I only ended up using about 2/3 of the mousse in the roll because the cake was so thin I thought it might not support too much weight.
Cream and strawberry filling
I then whipped up 1 cup of cream (38%) with 1 tbs of sugar and 1 tsp of vanilla sugar until it was almost at the stiff peak stage, folded in one cup of chopped fresh strawberries, rolled it up length wise (to make a longer roll), wrapped it in baking paper and tinfoil and put it in the freezer. Shocking!! Well, I was going to take it to work the next day and I wanted it to be in good condition. After 2 hours of being out of the freezer, the ends were slightly defrosted and by the time 4 hours had gone by it was totally back to its soft self.
Of course, the strawberries were softer than they were when they were fresh but it didn’t ruin the taste in the least. It was totally tasty and popular. I’m sure I’ll have to make it again soon. It’s a 100% must try recipe!