serves:8 - 12
- for the sponge:
- 6 large free-range eggs, separated
- 150g caster sugar
- 50g cocoa powder
- for the filling:
- 225g good quality dark chocolate, broken into pieces
- 1dsp brandy
- 2 large free-range eggs, separated
- 350ml double cream
- 3tbsp Baileys Irish cream
- 2tbsp icing sugar
- 8 to 12 physalis
- 50g dark chocolate, melted
- 50g white chocolate, melted
- you will need:
- 30cmx20cm (12x8in) rectangular tin, around 3cm deep, greased and lined with baking parchment
First, make the sponge. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Put the egg yolks and sugar into a large bowl and beat with an electric hand whisk until the mixture is thick and pale, and the whisk leaves a trail. Sift the cocoa and fold it in with a hand whisk.
In a separate bowl, beat the egg whites until they form soft peaks – the mix will just hold up when you lift it with the whisk. Take a large spoonful of the egg whites and stir them into the egg yolk mix to loosen it. Now fold in the rest of the egg whites. Take care not to knock all the air out. Pour it into the tin, then bake for around 20 minutes. It should be risen and springy to the touch. Let it cool in the tin.
Meanwhile, make the mousse filling. Place the chocolate, brandy and 25ml (1fl oz) water in a heatproof bowl over simmering water. Warm on a low heat until the chocolate has melted, then leave to cool for 5 minutes. In a small, clean bowl, beat the egg whites until stiff peaks form. Add the egg yolks to the chocolate mixture one at a time, beating well after each addition. Whip 150ml (1⁄4pt) of the cream, then fold into the chocolate. Fold in the egg whites in 2 batches. Put the mousse to one side. Make the Baileys cream by whipping the remainder of the cream with the Baileys and the icing sugar to form soft peaks.
To assemble the roulade, sprinkle a large piece of greaseproof with cocoa and flip the sponge over on to it. The top of the sponge should be touching the greaseproof. Remove the lining paper. We rolled this roulade using the short side to make it thicker. For smaller pieces, roll from the long side. Spread the chocolate mousse in a thick layer all over the sponge, making sure it goes right to the edge of the long sides. If the mousse is too firm to spread, dip a palette knife in hot water and use that. Top with the Baileys cream in a smooth layer. With one of the short sides nearest to you, and using the greaseproof to help, roll the roulade firmly and fairly tightly away from you, so that it forms a short, fat roll. Don’t worry if it cracks – it adds to the look. Leave the roulade wrapped in the greaseproof in the fridge overnight to firm up.
While it’s chilling, carefully pull up the physalis leaves, so they resemble wings. Dip half into the dark chocolate and half into the white, then rest on a sheet of greaseproof in a cool place until the chocolate has set. To serve the roulade, carefully remove the greaseproof and cut the very end off using a sharp knife to give you a neat edge. Transfer to a serving plate and balance the physalis in alternating dark and white along the top. Dust lightly all over with icing sugar and serve in thin slices.