Chocolate-Raspberry Jelly Roll With Chocolate Mousse - cooking recipe

Ingredients

3 None eggs
1/2 cup granulated sugar, plus 1 tbsp extra
3/4 cup self-rising flour, sifted
3.5 oz frozen raspberries
None None Chocolate Mousse
2 None eggs, separated
3.5 oz dark chocolate, melted
1/2 cup heavy cream
None None powdered sugar, to serve
None None fresh berries, to serve

Preparation

Preheat oven to 350\u00b0F. Lightly grease and line a 10x13 inch jelly roll pan.
Whip eggs until frothy. Gradually add 1/2 cup sugar, beating until thick (about 8-10 mins, mixture will hold in shape). Fold in flour, followed by 2 tbsp hot water. Transfer to prepared pan and bake for 12-15 mins, until a skewer inserted in the center comes out clean.
Line a soft, clean tea towel with parchment paper. Sprinkle with remaining sugar. Turn cake out onto prepared tea towel, discarding parchment paper. Trim edges and roll up from short side with tea towel. Let cool completely on a wire rack.
Meanwhile, to make the chocolate mousse, beat egg yolks into melted chocolate, 1 at a time, until smooth and thick. Remove from heat and let cool. Whisk in cream then chill for 15-20 mins. Whip egg whites to soft peaks and fold into chocolate mixture. Chill for 30 mins.
Unroll cake. Spread 1/3 of mousse over cake. Sprinkle with raspberries. Re-roll without tea towel. Dust with powdered sugar and serve with chocolate mousse and raspberries.