-
1
Preheat the oven to moderate (180/160C fan-forced).
-
2
Grease a 25cm x 30cm Swiss-roll pan; line the base with baking paper.
-
3
Place a piece of baking paper cut the same size as the Swiss-roll pan on a board or bench; sprinkle evenly with caster sugar.
-
4
Combine chocolate, water and half the coffee powder in a large heatproof bowl.
-
5
Stir over a large saucepan of simmering water until the mixture is smooth; remove from the heat.
-
6
Beat the egg yolks and extra caster sugar in a small bowl with an electric mixer until thick and creamy; fold egg mixture into warm chocolate mixture.
-
7
Meanwhile, beat the egg whites in a small bowl with an electric mixer until soft peaks form; fold the egg whites, in two batches, into the chocolate mixture.
-
8
Spread into prepared pan; bake in a moderate oven for about 10 minutes.
-
9
Turn the cake on to the sugared paper, peeling away the baking paper; use a serrated knife to cut away the crisp edges from all sides.
-
10
Cover the cake with a tea towel; cool.
-
11
Dissolve the remaining coffee powder in the extra water in a small bowl.
-
12
Add the cream, liqueur and icing sugar; beat with electric mixer until firm peaks form.
-
13
Spread cake evenly with the cream mixture.
-
14
Roll cake, from long side, by lifting paper and using it to guide the roll into shape.
-
15
Cover roll; refrigerate for 30 minutes before serving.
