Ingredients
Serves 8
Cake
Filling
Method
- Heat the oven to 180°C, gas 4. Grease and line a 29cm x 18cm tin.
- Begin by making the filling. Break the chocolate into pieces and melt in a large bowl over a saucepan of hot water.
- Add the , remove from the heat and beat with a wooden spoon until smooth.
- Beat the two yolks, first on their own, then into the chocolate mixture.
- Let it cool slightly, then whisk the egg whites till stiff and fold them into the chocolate mixture.
- Meanwhile you can get on with the cake. Separate the and place the yolks in a basin and whisk until they just start to thicken.
- Add the and continue to whisk until the mixture thickens slightly - but be careful not to get it too thick.
- Mix the into the egg yolk mixture.
- Using a clean whisk and bowl, beat up the egg whites to the soft peak stage.
- Carefully fold the egg whites into the cocoa mixture, then pour the mixture into the prepared tin.
- Bake the cake on the centre 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.
- When the cake is cold, turn it onto an oblong of greaseproof paper that has been liberally dusted with icing sugar.
- Peel away the cake lining paper, then spread the filling over the cake.
- Whip the softly and spread it over the filling.
- Finally, gently roll up the cake to make a log shape.
