Chocolate Roulade
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4 stars -
2 reviews
preparation time: 35 minutes cooking time: 15 minutes difficulty: Easy serves: 6 oven: 180°C |
Ingredients
- 15ml (1 tbsp) instant coffee
- 15ml (1 tbsp) hot water
- 100g (4oz) plain chocolate, chopped or grated
- 4 eggs, separated
- 100g(4oz) caster sugar
- 300ml (½ pint) double cream
- icing sugar
- Grease and line a 33x23cm (13x9") Swiss roll tin.
- Mix the coffee with the hot water and add the chocolate; stand in a bowl over a saucepan of hot water, and stir until the chocolate has melted.
- Allow the mixture to cool.
- Whisk together the egg yolks and sugar until thick, then fold into the chocolate mixture.
- Whisk the egg whites until stiff but not dry, and fold lightly into the mixture.
- Pour the mixture into the prepared tin.
- Bake in the oven for 15-20 minutes. Immediately after taking the cake out of the oven, cover the cake in its tin with a damp tea towel, and leave it to stand overnight.
- To decorate: carefully turn the cake out onto a sheet of greaseproof paper which has been sprinkled with caster sugar; remove the lining paper.
- Whip the cream until it holds its shape and spread over the cake (reserve a little for piping).
- Roll up the cake, like a Swiss roll, and dust it with icing sugar.
- Pipe the remaining cream down the center or around the roulade.