Chocolate roulade with coffee cream
Photography by Louise Lister and Brett Stevens. Food styling by Amber Keller and Julz Beresford
Chocolate roulade with coffee cream
INGREDIENTS
1 tablespoon caster sugar
200g dark chocolate, chopped coarsely
¼ cup (60ml) hot water
1 tablespoon instant coffee powder
4 eggs, separated
½ cup (110g) caster sugar, extra
1 teaspoon hot water, extra
300ml thickened cream
2 tablespoons coffee-flavoured
liqueur
1 tablespoon icing sugar mixture
or vanilla bean dusting sugar
METHOD
Preheat the oven to moderate (180°C/160°C fan-forced). Grease a 25cm x 30cm Swiss-roll pan; line the base with baking paper. Place a piece of baking paper cut the same size as the Swiss-roll pan on a board or bench; sprinkle evenly with caster sugar.
Combine chocolate, water and half the coffee powder in a large heatproof bowl. Stir over a large saucepan of simmering water until the mixture is smooth; remove from the heat.
Beat the egg yolks and extra caster sugar in a small bowl with an electric mixer until thick and creamy; fold egg mixture into warm chocolate mixture.
Meanwhile, beat the egg whites in a small bowl with an electric mixer until soft peaks form; fold the egg whites, in two batches, into the chocolate mixture. Spread into prepared pan; bake in a moderate oven for about 10 minutes.
Turn the cake on to the sugared paper, peeling away the baking paper; use a serrated knife to cut away the crisp edges from all sides. Cover the cake with a tea towel; cool.
Dissolve the remaining coffee powder in the extra water in a small bowl. Add the cream, liqueur and icing sugar; beat with electric mixer until firm peaks form.
Spread cake evenly with the cream mixture. Roll cake, from long side, by lifting paper and using it to guide the roll into shape. Cover roll; refrigerate for 30 minutes before serving.
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