Chocolate Roulade With Coffee Cream

1. 1

   Preheat oven to 350u00b0F. Grease and line a 10x12 inch jelly roll pan with parchment paper. Place a piece of parchment paper cut the same size as the jelly roll pan on a clean work surface and sprinkle evenly with 1 tbsp sugar.

2. 2

   For the chocolate cake, combine chocolate, 1/4 cup water and 1 1/2 tbsp coffee powder. Place over a double boiler and stir until smooth. Remove from heat. Whisk egg yolks and 1/2 cup sugar until thick and creamy then fold in. Whip egg whites to soft peaks then fold in. Transfer to prepared pan and bake for around 10 mins.

3. 3

   Turn cake out onto sugared paper. Remove used parchment paper then use a serrated knife to cut away crisp edges from all sides. Cover cake with a tea towel and set aside to cool.

4. 4

   Dissolve remaining coffee powder in 1 tsp hot water. Add cream, liqueur and powdered sugar. Whip to firm peaks. Spread evenly over cooled cake. Roll cake up from long side into a log. Cover and chill for 30 mins. Dust with powdered sugar before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.