Chocolate Roulade With Mascarpone Filling

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 6 eggs, separated
• 1/2 cup baker's superfine sugar or 1/2 cup baker's caster sugar
• 1/4 cup dutch process cocoa, plus extra
• dutch process cocoa, for dusting
• 2 tablespoons potato flour (potato starch)
• 4 1/2 ounces dark chocolate, melted
• 1/4 cup raspberry preserves
• 1 1/2 tablespoons raspberry brandy (framboise)
• 10 ounces mascarpone cheese
• 2 ounces pistachios, lightly roasted, coarsely chopped
• raspberries (optional) or fresh edible flower (optional)
• mint sprig (optional)

Recipe

• 1 cake:.
• 2 preheat oven to 350º f/180ºc.
• 3 line a 15 x 10-inch jelly roll pan (swiss roll tin) with parchment paper.
• 4 using an electric mixer, whisk yolks and sugar until thick and pale.
• 5 sift cocoa and starch over then fold in gently.
• 6 add chocolate and 2 tablespoons water and stir gently to combine.
• 7 using an electric mixer, whisk egg whites in a clean bowl until soft peaks form, then fold into chocolate mixture.
• 8 spoon mixture into prepared pan and smooth top.
• 9 bake in preheated oven for 12-15 minutes or until cake springs back when lightly pressed.
• 10 dust top of cake heavily with cocoa then cover with a piece of parchment paper.
• 11 invert cake, with paper, on to a work surface, then gently peel away the parchment paper.
• 12 working quickly while cake is still hot, gently roll up from long side, using paper as a guide.
• 13 let cool completely before filling.
• 14 mascarpone filling:.
• 15 combine marmalade, liqueur and 2 tablespoons water in a small saucepan and stir over low-medium heat until combined and marmalade has melted.
• 16 combine with mascarpone in a bowl and whisk until thick.
• 17 stir in pistachios.
• 18 gently unroll cake and spread with filling, leaving a half inch (2 cm) border.
• 19 re-roll cake (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm.
• 20 cake will keep, refrigerated, for up to 3 days.
• 21 serve topped with raspberries, edible flowers or mint sprigs.
• 22 *the cream filling may be made without the marmalade and pistachio's. if desired, you may make a cream filling with just the mascarpone cheese and orange liqueur.
• 23 **tips:
• 24 grease the jelly roll pan before lining it. this will make the paper sit flat and adhere to the corners.
• 25 to fold egg whites into a batter, always use a large metal spoon and a light hand to preserve the air. start by stirring 1/4 of the egg whites into the batter to lighten it, then gently fold in remaining egg .
• 26 potato flour (potato starch) is available at most supermarkets in the baking or flour section.
• 27 for the best flavor, use a dark chocolate with at least 60 % cocoa solids.