Let's get this out of the way first. Mary Bergin may bake a really great dessert, but she stinks at naming them. "Vanilla Chiffon Roll" is the sort of name that most people would skip over on a dessert list or cookbook TOC. While the cake part was very tasty, the star of this dessert is the chocolate mousse.
I did make a couple of changes to the recipe. Nobody at our house likes walnuts, so I used the same amount of toasted hazelnuts. Walnuts probably would've ground down to a smoother paste, but the hazelnut version was still very good. I also added a little bit of Frangelico to the filling (about 1.5 Tablespoons). It added an extra dimension of flavor.
I did have a few quibbles with the recipe:
- 6 servings?!? Are you kidding? It made a 17-inch long roll. That means that each serving would be a little over 3 inches wide. That is way too much cake (even for me.)
- 10-12 minutes to bake the cake roll? My cake stayed in the oven for 25 minutes, and it was still slightly underbaked.
- Cocoa blizzard! I followed the recipe and dusted the cake roll with cocoa and little powdered sugar. I don't think this added very much to the taste of the dessert and it made a huge mess.
Would I make this again? Yes, but not together. I liked the mousse. I liked the cake. But I think the mousse overpowered the cake. My husband and I ate the scraps that I trimmed from the cake before rolling it. The cake is terrific! I'd like to try it with some raspberry jam and whipped cream or some lemon curd. But in the finished product, all I could taste was the mousse. What did you guys think of this one?