AN OLDIE BUT A GOODIE

I really enjoyed the Delia Smith programme which was on recently, it charted her work through the decades, and was a really interesting social history, as well as culinary history.

In the programme which covered the 80's (I think!) she spoke about a chocolate dessert that was one of her most popular recipes, seemingly everyone had served it at their dinner parties ..... and I hadn't even tried it!!  Well I couldn't have that!  So at the first opportunity I took out my incredibly battered copy of Delia's "Complete Illustrated Cookery Course" and located the recipe for "Squidgy Chocolate Log" ..... Chocolate Roulade stuffed with chocolate mousse stuffed with cream .... how had it escaped me!!

It was a truly decadent dessert, and maybe just a tad over the top .... but it was really, really good. 

I had a minor panic when I took the roulade part out of the tin (which I had measured and was the prescribed size) and I thought it wasn't big enough to roll, but I should have known Ms Smith never lets us down, it actually meets rather than rolls - but that was fine, so panic unnecessary!


Squidgy Chocolate Log

Roulade

6 Large eggs, separated
150g    caster sugar
50g      cocoa powder

Filling

225g    dark chocolate (I would say 75% max)
2          Large eggs, separated
225ml  cream (double)
2 tbsp   warm water

Preheat oven to 180 C
Line and grease a tin 29cm x 18cm x 2.5cm


Start with the filling.
Melt the chocolate in a bowl over a pan of lightly simmering water.
Remove when melted add the warm water, and stir with wooden spoon until smooth.
Beat the egg yolks into the chocolate. 
Whisk the egg whites until stiff and fold into the chocolate mixture.
Cover the bowl and refrigerate for about an hour.

Meanwhile  proceed with the roulade.
Whisk the egg whites.(I use the bowl from the last lot of egg whites)  Put aside.
In another bowl whisk the egg yolks until they start to thicken.
Add the sugar and continue to whisk until the mixture thickens a bit more.
Next whisk the sieved cocoa into the yolks.
Fold the egg whites into the yolk and cocoa mixture.
Pour into the prepared tin.
Bake for 20 - 25 minutes until springy.
Remove from oven and allow to cool in the tin, don't worry about shrinkage.

When the roulade is cold, turn it onto a sheet of greaseproof paper which has been dusted liberally with icing sugar (although not quite as liberally as mine was!!)  Peel away the cake tin lining paper- carefully.  Then spread the chocolate mousse filling over the roulade.  Now whip the cream to soft peaks and spread over the mousse.  Finally roll up to make a log shape.

Enjoy!