I love a chocolate and citrus combination. This takes quite a few eggs – 10 in total. However, it does make quite a lot of curd so you should have leftovers. You should also make the curd in advance so it has enough time to set fully. It also makes a perfect option for coeliacs as the “sponge” has no flour in it.
For the curd you’ll need:
♡ Zest & juice of 2 lemons
♡ Zest & juice of 2 oranges
♡ 4 large eggs
♡ 350g caster sugar
♡ 225g butter, cut into c 1 level dessertspoon of cornflour
Lightly whisk the eggs in a saucepan, then add the rest of the ingredients. Continue to whisk over a medium heat for about 7-8 minutes until the curd starts to thicken. Turn the heat down to the lowest setting and continue to cook for a further minute. Pour into a bowl and allow to cool fully. When cooled place in the fridge overnight.
For the sponge:
♡ 175g good quality dark chocolate, chopped
♡ 6 eggs, seperated
♡ 175g caster sugar
♡ 2 tbsp cocoa powder
Preheat the oven to 180° and grease and line a swiss roll tin with parchment. Over a double boiler (a bowl suspended over a pan of hot water, don’t let the water touch the bottom of the bowl). Once the chocolate is melted remove from the heat and allow to cool.
Whisk the egg whites until stiff. Stiff means the whites will stay in the bowl when turned upside down. You’d want to be pretty confident however to try this method. Another way to know you’ve whisked enough are when peaks stand tall in the mixture.
Now whisk the egg yolks and sugar until pale and ribbon like. Ribbon like means the mixture leaves ribbons on the surface of the mixture, see picture below.
Next mix in the cooled chocolate and two spoonfuls of the egg whites to “lighten” the mixture. Using a metal spoon fold in the rest of the egg whites a spoonful at a time. Make sure you mix them well enough that there aren’t lumps of egg whites in the mixture but don’t overmix! The eggs are the only levening agent in this mix so if you mix all the air out of whites.
When all the eggs are incorporated, pour the mixture into the lined tray and bake for 20 – 25 minutes. Once done allow to cool in the tray completely. When cooled remove the parchment and spread the curd in the center. Start at the short side of the sponge and roll into a log. Enjoy with some whipped cream ♡