4 Egg whites
60g Caster sugar
4 Egg yolks
60g Plain flour
2tbsp cocoa powder
15g Unsalted butter, melted
Preheat the oven to 180˚C. In a mixing machine on full speed, whip the egg whites gradually adding the sugar until they reach soft peaks. Reduce the speed to medium and whisk in the egg yolks.
Remove the bowl from the machine and sieve in half the flour and with a spatula gently into the whipped egg whites. Repeat for the remaining flour trying to keep as much air as possible in the mixture. Pour in the melted butter and mix. Line your pastry tray with silicone paper, place a little of the mixture under each corner of the paper to secure it to the tray and pour in the mixture. Using a small palette knife, spread to 1cm thickness. Cook in the pre-heated oven for 10 minutes, until a light golden colour is reached and it springs back to the touch.
FOR THE FILLING
60g chocolate (70%)
100g unsalted butter (softened)
180g icing sugar (sifted)
2+ tbsp brandy
Melt the chocolate over a Bain Marie. Leave to cool while you do the rest (it should be cool but not cold when you add it to the buttercream). Beat the butter until very pale and fluffy. Add the icing sugar in 2 stages beating for a good while between each addition. Then add the brandy and beat really well for another few minutes. Finally add the chocolate and beat well until thoroughly combined.
200g of dark chocolate
200ml of double cream
75g of light muscovado sugar
Chop your chocolate with a knife.
Transfer the chopped chocolate to a heatproof bowl. Place the sugar and cream in a saucepan and stir over a gentle heat until the sugar has melted. Increase the heat and bring to the boil before taking off the heat and leaving to stand for 1 minute
Pour the hot cream over the chopped chocolate and mix with a rubber spatula until smooth, thick and glossy. Leave to cool slightly before spreading it all over the roulade
To make it look more like a log, scratch the surface of the ganache with a knife or fork for a bark-y effect. Pop it back in the fridge to set