SQUIDGY CHOCOLATE LOG

Steps:

• Line a tin measuring 9"x13" with baking parchment.
• To make the mousse filling; In a bowl, whip the heavy cream until just going stiff.
• Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted.
• Remove from the heat and beat in the egg yolks, one at a time, followed by the cointreau, if using.
• Whisk the egg whites until stiff and fold them into the chocolate mixture, now fold in about 3 tablespoons of the whipped cream; Cover the bowl and chill for about an hour.
• To make the cake, preheat the oven to 350º F, place the egg yolks into a large bowl and whisk until they start to thicken, add the sugar and continue to whisk until the mixture thickens, but don't let it get over thick.
• Mix in the cocoa powder.
• Using a clean whisk and bowl, beat the egg whites to the soft peak stage.
• Carefully fold the egg whites into the chocolate mixture, pour the mixture into the prepared tin, making sure you spread it evenly to the edges of the tin.
• Bake for 20-25 minutes until springy and firm to the touch; (The cake may shrink as it cools but that is normal).
• When the cake is cold, turn out onto a rectangular piece of baking parchment, that has been liberally dusted with powdered (icing) sugar.
• Peel off the parchment paper and using a spatula spread the chocolate mousse all over the cake, followed by the rest of the whipped cream.
• Gently roll up the cake lengthwise, to make a roll.
• Dust with more powdered sugar if needed.
• Note that the cake will crack during rolling but that is normal and looks attractive.