date:Jul 17, 2014
Ingredients
Canola oil spray
5 eggs
155g (3/4 cup) caster sugar
2 teaspoons vanilla bean paste
50g (1/3 cup) self-raising flour
21/2 tablespoons Cocoa Powder
1/2 teaspoon baking powder
150g 70% cocoa dark chocolate, chopped
50g butter
Mousse
2 eggs, separated
60g (1/3 cup) icing sugar mixture, sifted
100g 70% cocoa dark chocolate, melted, cooled
2 tablespoons Frangelico liqueur
300ml ctn double cream
Method
1. Preheat oven to 180C. Spray two 2cm-deep, 22.5 x 33cm Swiss roll pans with oil