A chocolatey sponge cake is filled with chocolate mousse and covered with fresh whipped cream.
Grease 12 x 8-inch Swiss roll tin, line with baking paper and grease the paper.
Place the chocolate with the water in a small saucepan over the low heat, stirring until the chocolate has just melted. leave to cool.
3. Whisk the sugar and egg yolks in a large bowl with an electric whisk for 2-3 minutes until thick and pale.
Fold in the cooled chocolate raisins and pecan nuts.
Whisk the egg whites with the salt in a separate bowl. Fold one quarter of the egg whites in to the chocolate mixture, then fold in the rest of the whites, working lightly and quickly so as not to lose any air.
Transfer the mixture to the prepared tin and bake in a preheated oven,
180 C/350 F/Gas Mark 4, for 25 minutes, until risen and just firm to the touch. Leave to cool before covering with a sheet of non-stick baking paper and a damp clean tea towel. Leave the chocolate roll to stand until completely cold.
Turn the chocolate roll out on to another piece of baking paper dusted with icing sugar and remove the lining paper.
Spread the lightly whipped cream over the roll. Starting from a short end,
Roll the sponge away from you, using the paper to guide you. Trim the ends of the chocolate roll to make a neat finish and transfer to a serving plate.
Leave the chocolate roll to chill in the refrigerator until ready to serve.
Dust with a little icing sugar before serving.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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