Chocolate Coffee Roulade
Chocolate Coffee Roulade
Ingredients
Roulade
- Melted butter, for greasing
- 200g good-quality dark cooking chocolate (like Plaistowe Cooking Chocolate), chopped
- 60mls (1/4 cup) water
- 6 eggs, at room temperature, separated
- 110g (1/2 cup) caster sugar
- 1 tbsp cocoa powder
Filling
- 1 1/2 tsp instant coffee powder
- 1 1/2 tsp hot water
- 250mls (1 cup) thickened cream
Instructions
- 1
Preheat oven to 180°C. Brush a 25 x 31cm (base measurement) Swiss roll pan with melted butter to grease. Line pan with non-stick baking paper, cutting into the corners to fit.
- 2
Combine chocolate and water in a heat-resistant bowl and place over a saucepan of simmering water, stirring occasionally, or until melted and smooth (see microwave tip). Remove the bowl from heat and set aside.
- 3
Use electric beaters to beat egg yolks and sugar in a medium mixing bowl until very pale and thick and a ribbon trail forms when beaters are lifted. Use a large metal spoon to fold in the chocolate mixture until combined.
- 4
Use clean, dry electric beaters to beat egg whites in a separate medium mixing bowl until soft peaks form. Fold a large spoonful of egg whites into chocolate mixture and then fold in the remaining whites until evenly combined. Pour mixture into prepared pan and gently smooth the surface.
- 5
Bake in preheated oven for 18-20 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and immediately cover with a piece of non-stick baking paper and then a damp tea towel. Stand for 30 minutes or until cooled.
30 min - 6
Meanwhile: to make the filling, combine the coffee and water in a medium bowl and stir to dissolve. Add the cream and use electric beaters or a hand whisk to whisk until soft peaks form.
- 7
Place another piece of non-stick baking paper slightly larger than the roulade on a work surface and dust evenly with cocoa powder. Remove tea towel and baking paper from top of roulade. Turn the roulade onto the cocoa-dusted paper. Remove baking paper on top and discard. Spread filling evenly over roulade. Starting at the short side closest to you and using the baking paper underneath as a guide, firmly roll up the roulade. Wrap the baking paper around the roulade and place, seam-side down, on a tray. Chill in the fridge for at least 2 hours before serving
120 min