Chocolate Mousse Roll Cake
Serves: 2 cakes
  • 10 eggs, separated
  • 1½ cups sugar
  • 3 tablespoons potato starch
  • 7 tablespoons cocoa
  • 2 tablespoons vanilla sugar
Famous Chocolate Mousse:
  • 8 ounces chocolate
  • 2 tablespoons instant coffee
  • ⅓ cup boiling water
  • 8 eggs, separated
  • ½ cup sugar
  • 1 teaspoon vanilla
  1. Preheat oven to 375ºF. Line 2 baking sheets with parchment paper.
  2. Prepare the cake. In the bowl of an electric mixer, beat whites until stiff; remove from bowl and set aside. Add egg yolks to the bowl of an electric mixer (if your mixer had a paddle attachment, switch to it here) and beat with sugar until thick. Add potato starch, cocoa, and vanilla. Fold in whites.
  3. Pour batter onto prepared sheets and bake for 15-17 minutes.
  4. Meanwhile, dust 2 clean towels well with cocoa, sifting it over with a sifter. Flip cakes over the cocoa. Very carefully peel parchment paper off the cakes, from each edge inward towards the middle. Dust with additional cocoa and roll up lengthwise. Let cool.
  5. Meanwhile, prepare the mousse. Melt chocolate. Dissolve coffee in boiling water and stir into melted chocolate.
  6. In the bowl of an electric mixer, beat egg whites until stiff. Remove from bowl and set aside.
  7. In the bowl of an electric mixer, beat egg yolks until thick. Add sugar to yolks while beating. Add chocolate/coffee mixture and vanilla to the yolks. Fold in whites.
  8. Assemble the cake. Unroll the cakes and spread with some of the mousse (about half). Freeze until hard. Spread desired glaze over cakes and let set. Garnish as desired.
Recipe by Between Carpools at