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1
Begin by making the chocolate filling. Break up the chocolate into pieces and add 2 T water. Melt in a bowl over simmering water or in a double boiler. Beat with a wooden spoon until smooth.
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2
Next, separate two large eggs and beat the yolks, first on their own, then into the warm chocolate mixture. Let it cool a bit.
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3
Whisk the egg whites until stiff and fold them into the chocolate mixture. Cover the bowl and chill in the refrigerator for about an hour.
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4
Meanwhile you can get on with the cake. First place the egg yolks in a bowl and whisk until they start to thicken.
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5
Add the caster sugar and continue to whisk until the mixture thickens slightly - be careful not to get it too thick.
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6
Mix the cocoa powder into the egg yolk mixture.
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7
Beat up the egg whites to the soft peak stage. Carefully cut and fold the egg white into the chocolate mixture - gently and thoroughly - then pour the mixture into the prepared tin.
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8
Bake the cake on the center 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 (it will shrink quite q bit as it cools, but don't worry, that's normal).
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9
Assembly: When the cake is quite cold, turn it out onto an oblong of greaseproof paper which has been liberally dusted with icing sugar.
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10
Peel away the cake tin lining paper from the bottom of the cake (which is now facing upwards), then spread the chocolate mousse over the cake.
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11
Whip the cream softly and spread it over the chocolate filling.
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12
Finally, gently roll up the cake to make a log shape.
