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1
Preheat oven to 180u00b0C/160u00b0C fan/gas 4. Grease a 25 x 30cm Swiss roll tin; line base with baking paper.
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2
Combine chocolate, half the coffee granules and 60ml hot water in a large heatproof bowl. Stir over large saucepan of simmering water until smooth; remove from heat.
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3
Beat egg yolks and 110g caster sugar in small bowl with electric mixer until thick and creamy; fold egg mixture into warm chocolate mixture.
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4
Meanwhile, beat egg whites in small, clean bowl with electric mixer until soft peaks form; fold egg whites, in 2 batches, into chocolate mixture. Spread into prepared tin; bake for 10 mins, or until a skewer comes out clean.
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5
Place a piece of baking paper cut a little larger than the Swiss roll tin on work surface; sprinkle evenly with 1 tbsp caster sugar. Turn cake on to sugared paper, peel lining paper away; use serrated knife to cut away crisp edges from all sides. Cover cake with tea towel; cool.
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6
Dissolve remaining coffee granules in 1 tsp hot water in small bowl. Add cream, liqueur and sifted icing sugar; beat with electric mixer until firm peaks form. Spread cake evenly with three-quarters of the cream mixture. Roll cake, from long side, by lifting paper and using it to guide the roll into shape.
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7
Spoon remaining cream in dollops along top of roll. Decorate with coffee beans. Cover roll; refrigerate for 30 mins before serving.
