Chocolate and berries cake roll

For the chocolate mousse

Chop the chocolate and set it aside.

Place a small pot over low heat, add the milk, brandy, and coffee, and stir well with a silicone spatula. Add the chocolate and stir well for 2-3 minutes until it is completely melted and you have a smooth ganache.

Remove the pot from the heat and set it aside for 10-15 minutes to cool.

Put the heavy cream into a mixer’s bowl and beat it at high speed, for 3-4 minutes, until you have relatively thin whipped cream.

Transfer the ganache to a bowl, add the whipped cream, and fold them with a silicone spatula until completely combined.

Cover the bowl with plastic wrap and refrigerate for 1 hour until the chocolate mousse is set.

To assemble

Remove the mousse from the refrigerator and gently mix it with a silicone spatula.

Remove the cake from the baking sheet, along with the parchment paper, put it on your worktop, placing its small side in front of you, and spread 2/3 of the mousse over the whole surface of the cake using the spatula.

Scatter the berries over the whole surface of the cake and wrap it into a roll, using the parchment paper and starting from the small side. (You can also roll the cake starting from the bigger side if you want to make the cake roll longer and thinner.)

Cut off the excess parchment paper and leave the rest under the cake roll to transfer it more easily.

Use a spoon to spread the remaining mousse over the whole surface of the cake roll.

Transfer the cake roll with the parchment to a baking pan, and refrigerate it for at least 1 hour to cool well.

Remove the cake roll from the refrigerator, transfer it to a serving platter, and dust it with icing sugar. Cut the cake roll into pieces and serve it with berries and mint leaves.