Mocha Rum Mousse Log

Ingredients

	Grams (g)
Chocolate Mousse
Caster sugar	150
Water	67.5
Yolk	100
Eggs	119
Gelatine sheets	7.5
Belcolade Noir Selection C501/J	356
Cream	500
Chocolate Mousse total	1300.0
Chocolate Cake
Belcolade Noir Selection C501/J	190
Butter	140
Sugar	350
Oil	210
Eggs	150
Baking Powder	5
Cocoa powder	10
Flour plain	330
Water	190
Chocolate Cake total	1575
Chocolate Sponge
Yolk	315
Sugar	320
Whites	330
Plain flour	14
Cocoa powder	75
Butter melted	130
Chocolate Sponge total	1184
Ganache
Belcolade Blanc Selection X605/G	167
Cream	100
Instant coffee	6.7
Trimoline	13.3
Ganache total	287.0
Sugar Syrup
Caster Sugar	100
Water	100
Instant coffee	10
Sugar Syrup total	210
Glaze
Miroir Glassage Neutre	200
Glaze total	200
Rum
Rum (for soaking)	40
Rum total	40
* Makes 2 logs

Boil water and sugar to 118°C and pour over egg yolk mixture while whipping
Whip till sabayon stage
Dissolve Gelatine in some warm cream and fold with other cream through melted chocolate
Last fold Sabayon through mixture and pipe into moulds

Make a Meringue with whites and half sugar, warm up yolks with half sugar and whisk
Fold the two mixtures together, keeping some yolk mixture aside to mix with butter
Sieve in dry ingredients and fold through; fold through butter mixture last
Bake at 190°C for 10 minutes

Cut out sponge rectangle (7cm x 24cm), pipe a layer of ganache on top and freeze
Cut out Cake Rectangle (8cm x 24cm)
Pipe in mousse, then sponge and ganache, mousse then cake and finally freeze it all