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Double-Chocolate Roll With Espresso Mascarpone Mousse

desserts, chocolate

2 ounces semisweet or bittersweet chocolate; chopped
6 eggs; separated
2/3 cup granulated sugar
1/3 cup cocoa powder
----ESPRESSO MASCARPONE MOUSSE----
1 tablespoon dark rum
1 teaspoon vanilla
2 teaspoons instant espresso powder
1 cup mascarpone cheese
1/4 cup granulated sugar
3/4 cup whipping cream
2 Skor bars (1 3/8 ounces each); chopped
----GARNISH----
4 ounces semisweet chocolate; chopped

Grease 15- x 10-inch jelly roll pan; line with waxed paper. Grease and flour paper; set aside. In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Let cool slightly. In large bowl, beat egg yolks with 1/3 cup of the sugar for 2 to 3 minutes or until pale. Sift in 1/4 cup of the cocoa; stir in melted chocolate. In separate bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tablespoons at a time, until stiff peaks form. Fold one-quarter into chocolate mixture. Fold in remaining egg whites. Spread batter onto prepared pan, spreading evenly. Bake in centre of 350°F oven for 20 minutes or until top springs back when touched. Let cool on pan on rack for 10 minutes. Dust cake with remaining cocoa. Run knife around edges to loosen from pan; invert onto clean tea towel. Gently remove waxed paper; trim edges if dry. Using towel as guide and starting at long side, roll up cake in towel; let cool. Espresso Mascarpone Mousse: In bowl, stir together rum and vanilla; stir in espresso powder until dissolved. Whisk in mascarpone cheese and sugar. In separate bowl whip cream; fold into cheese mixture. Gently fold in chopped chocolate bars. Unroll cake; spread mousse evenly over top, leaving 1/2-inch border uncovered. Roll up cake and place, seam side down, on baking sheet. - Freeze for about 1 hour or until firm. (roll can be wrapped in plastic wrap then foil and frozen for up to 3 weeks; let roll stand at room temperature for 20 minutes or until partially thawed.) Garnish: In bowl over saucepan of hot (not boiling) water, melt semisweet chocolate, stirring occasionally. Slice roll on the diagonal; lay each slice on plate. Drizzle chocolate over top.

Contributor: Canadian Living - December, 1998

Yield: 12 servings

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