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Rolled log with a cream heart and dark chocolate mousse
The trick to a log that doesn't crack when rolled is timing: it gets rolled the moment it leaves the oven, still hot, so it takes the curve before cooling down. What follows is just cream and chocolate.
- Total time
- 150 min
- Prep
- 60 min
- Cook
- 15 min
- Rest
- 75 min
Ingredients
Method
Set the oven to 180 °C (350 °F) with the rack taken out. In the Tupperware Mixing Bowl 3.5 l, beat the yolks with the sugar using a flexible whisk until tripled in volume, then gently work in the flour and oil with a silicone spatula.
Whip the whites to firm peaks in the Tupperware DuoChef, whisk position I, and fold them into the mixture in two batches, lifting rather than stirring.
Set the Tupperware silicone sheet on the cold rack, spread the batter evenly over it with the spatula and bake for 10 to 12 minutes.
Wearing oven gloves, lift the sponge out and roll it up straight away, sheet and all. Give it 10 to 15 minutes to rest so it keeps its rolled shape.
Whip the cream in the DuoChef. Unroll the sponge, spread over half the cream, roll it back up and chill.
Melt the chocolate for 2 1/2 minutes at 360 W in the closed Tupperware MicroCook Pitcher 1 l. Rest for 1 minute, stir, and continue in 30-second bursts at 360 W if needed. Fold in the remaining whipped cream in two batches for an airy mousse.
Cut a few centimetres off one end at an angle and fix it to the side with a little mousse to look like a cut branch. Cover the whole log in mousse and score it with a fork to look like bark.
Keep chilled until serving. Add the herbs, fruit and icing sugar just before it goes to the table.
