Decadent Chocolate Roulade
1 tbsp caster sugar
200g dark eating chocolate,chopped
1/4 cup (60ml) hot water
1 tsp dry instant coffee
4 eggs, separated
1/2 cup (110g) caster sugar,extra
300ml thickened cream
120g raspberries, strawberries or even banana
- Preheat oven to 180 deg C / 160 deg C fan-forced. Grease a swiss roll pan. Line base with baking paper.
- Place a piece of baking paper ,cut same size as the Swiss roll pan, on the bench and sprinkle evenly with caster sugar.
- Combine chocolate,hot water and coffee in a medium heatproof bowl. Stir over a medium saucepan of simmering water until smooth; remove from heat.
- Beat egg yolks and extra sugar in a small bowl with an electric mixer for about 5 mins or till thick and creamy.fold egg mixture into warm chocolate.
- Beat egg whites in a small clean bowl with the mixer till soft peak form. Gently fold whites into chocolate mixture, in two batches. Spread mixture to pan.
- Bake for about 15 mins.
- Turn cake to sugared paper, peeling off the baking paper away; use serrated knife to cut away the crisp edges from all sides. Cover with tea towel; cool.
- Beat cream in a small bowl with mixer until firm peaks form. Spread cake evenly with cream; sprinkle evenly the berries you are using or banana. Roll cake, from long side to a log shape. Cover roll refrigerate for at least 30 mins before serving.
3 comments:
tasted that and it was delis!!!
Wonder when I can get the chance to have a bite lol !!!
Wonder when i can get the chance to have a bite lol !!!
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