- 6 large free-range eggs, separated
- 125g (4½oz) caster sugar
- 50g (2oz) cocoa powder
- for the mousse filling and topping:
- 200g (7oz) plain chocolate
- 25g (1oz) unsalted butter
- 4 large free-range eggs, separated
- 2tbsp Frangelico liqueur (or brandy)
- 50g (2oz) caster sugar
- icing sugar, chocolate curls and cocoa powder, to decorate
- You will need:
- 30 x 23cm (12 x 9in) deep-sided rectangular tin, lined with baking parchment
Preheat oven to 170 C, 150 C fan, 325 F, gas 3. Put the egg yolks and sugar in an electric mixer and whisk until pale and thick. Sift the cocoa powder and fold in.
In a separate bowl, whisk the egg whites until stiff and fold into the egg yolk mixture, combining thoroughly. Pour into the tin and bake on the centre shelf for 15 to 20 minutes, until risen and springy to the touch.
Remove from the oven, place a sheet of baking parchment on top and invert on to a chopping board. Carefully peel off the paper that is on top and roll up the roulade tightly using the baking parchment that is on the bottom to help you manoeuvre it.
To make the filling, melt the chocolate in a bowl over a pan of simmering water. When melted, remove from the heat and stir in the butter. Cool slightly. Stir in the egg yolks and liqueur. Mix well. In a clean bowl, whisk the egg whites until stiff, then gradually whisk in the sugar until thick and glossy. Fold into the chocolate mixture.
To assemble, unroll the roulade and spread with three quarters of the mousse filling, reserving the rest for the top. Roll it as tightly as possible. Spread the remaining mousse over the top. Decorate with chocolate curls, dust with cocoa powder and icing sugar. You can make this Christmas log two days before serving; keep in the fridge in a lidded container.
Find more Christmas cake recipes here