Chocolate Roll with Blackcurrant Mousse

Ingredients

4 eggs

70 g powdered sugar

15 g cocoa powder

20 g starch

20 g flour

1/2 tsp baking powder

50 g dark chocolate

For the mousse:

1 egg white

100 ml whipping cream

200 ml blackcurrants

Sugar

1 tsp gelatin

For the mousse: Sweeten the blackcurrant puree to your taste. Soak the gelatin in cold water for 5 minutes, heat half the blackcurrants, and then add the gelatin.

Mix with the other half of the blackcurrants. Cool. Beat the egg whites until stiff, gradually adding sugar and lemon juice. Whip the cream with a little powdered sugar until stiff peaks form. Carefully fold the egg whites and whipped cream into the main mixture. Refrigerate the prepared mousse for half an hour.

Preheat the oven to 180°C. Grease a baking sheet with butter and line it with parchment paper. Whisk the egg yolks with the sugar, then add the cocoa powder, flour, starch, and melted chocolate. Whisk the egg whites separately and then carefully fold them into the main mixture.

Pour the batter onto the prepared baking sheet, smooth the surface, and bake for 10-12 minutes. Dust with powdered sugar, cover with a second sheet of parchment paper, invert the baking sheet, and remove the batter from the pan. Place the cake layer, parchment paper included, on a towel and roll it up while still warm. When the batter has cooled slightly, unroll it, remove the parchment paper, spread the mousse over it, and roll it up again. Bon appetit!