Rich choclate roulade

Ingredients for 4to6

butter for greasing 125g dark choclate chopped 50g continental plain choclate chopped 3 tbsp warm water 2 tbsp cofee flavoured liqueur such as kahlu 5 eggs separated 175g castor sugar filling 450ml double cream 40g icing sugar sifted plus extra for dusting 20g unsweetened cocoa powder 2 tsp expresso cofee powder dissolved in 1tbsp boiling water halved strawberries to decorate

29 min · Difficult

Directions

1. preheat the oven to 180 degrees grease and line and line a 35by25cm/14by10 inch swiss roll tin. put the choclate into heatproof bowl and set over a saucepan of hot water stirring occasionally until melted. stir in the water and liqueurif using. whisk the egg yolks and castor sugar in a bowl until pale. beat the choclate into the yolks and castor sugar. whisk the egg whites in a bowl until stiff then fold into the choclate. pour into the tin and bake for 15 minutes. remove cover with greaseproof paper and leave to cool for 3to 4 hours meanwhile whisk the filling ingredients together in a bowl until thick. cover with clingfilm and chill. turn the cake out on to greaseproof paper dusted with icing sugar. discard the lining paper reserve 4 tablespoons of the filling then spread the rest over the roulade leaving a 1 inch border. starting from a short side roll up the cake. discard the paper. pipe the remaining filling on top decorate with strawberries and serve.

desserts November 09, 2011 18:11