Method

To make the mousse:

• Melt together gently the dark chocolate and ¼ cup of cream until the chocolate is completely melted and it is smooth and silky
• Set aside to cool a little
• In a separate bowl, lightly whip the 1 cup of cream
• Gently fold the cream in to the melted chocolate in 3 additions
• Gently mixing in each addition before adding the next
• Place the mousse in to the fridge to chill while making the roulade

To make the roulade:

• Pre heat the oven to 160 degrees on fan forced
• Line a 25x35cm x 2cm deep baking tray with baking paper. Take the time to cut the baking paper in at the corners neatly
• Place the 4 egg whites in the bowl of mixer
• In a separate bowl mix together the cornflour, vanilla and vinegar
• Start beating the egg whites with a whisk attachment until they are frothy and then add the cornflour mix
• Once the egg whites reach soft peak stage start adding the caster sugar in gradually about 1/3 of the cup at a time
• Keep whisking the egg whites until you have a silky smooth mix
• Spread the meringue out evenly over the base of the tray and place in the oven
• Bake for 18-20 minutes until set and light golden brown. Remove from the oven and allow to cool before inverting it on a piece of baking paper that is bigger than the size of the meringue
• Spread the dark chocolate mousse over the meringue and then sprinkle over the chopped roasted hazelnuts
• Roll the roulade up from the shortest side using the baking paper to help roll it
• Carefully slide on to a platter/plate and refrigerate until required
• Slice in to portions and serve