My favorite cake is a choc swiss roll cake with choc mouse, fresh cream and strawberries. It is relatively easy to make. I get asked to make it over and over by my children.
Start by making the choc mouse and leave it over night in the fridge;
melt about 250g dark or milk choc in a pan over hot water with a couple of spoonfulls of water.
separate two eggs, mix the yolks and fold them into the cooled choc.
whisk the whites (soft peak) and fold into the choc. cover with cling and bung into the fridge.
next for the cake;
whisk 6 egg yolks till thickened and add 150g caster sugar, whisk it in for a bit then seive 50g coco powder and fold it in. Then whisk 6 egg whites to soft peak again and fold all together. Pour into rectangle tin ( or grill pan ) and bake for 25mins at 180.
slice as many strawberries as you can squeeze into the middle (10 or so) whisk about 250ml double cream and layer choc mouse, straws and cream. then roll it all up.
Yum. slice it as meanly as you can muster and fight off children.
