This is an amazing decadent recipe. Part of my themed Spanish dinner - it was simply delicious.
200g dark chocolate
110g caster sugar
cocoa for dusting
1 1/2C double cream
140g dark chocolate
2t brandy and 2t ouzo or sambuca
Combine chocolate with 1/4C water in a small saucepan and stir over medium heat until smooth. Cool.
Whisk egg yolks and sugar until thick and pale, then stir inchocolate mixture and set aside.
Whisk egg whites and 1/4t salt until soft peaks form, then fold into chocolate mixture, in three batches, until just combined.
Spoon mixture into a greased and baking paper lined 24x30cm swiss roll pan. Bake at 180C for 18-20 minutes.
Turn out onto a cocoal dusted baking paper and rollup while still warm. Leave aside.
Combine 1/2C cream and chocolate in a small saucepan and stir over medium heat until smooth, then stir in brandy and liqueur ( I used 4t rum), remove from heat and and cool.
Whisk cream into soft peaks then fold into cooled chocolate mixture. Refrigerate until firm.
Gently unroll cake and spread evenly with filling, leaving a 2cm border. Re-roll cake (it may crack) then cover with plastic wrap and refrigerate for 30 mns or until filling is firm.
Serve dusted with cocoa. Cake will keep, refrigerated, in an airtight container for up to 3 days.
Will serve 8-12 depending on size of slice!!