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1.
Grease and line a 38 x 28 cm Swiss roll tin with parchment paper.
Preheat the oven to 180C/Gas 4
2. Melt the chocolate with
the coffee water in a small heatproof dish over a pan of hot
water. Stir until smooth.
3. Whisk up the egg yolks
and sugar together with an electric whisk until pale, thick
and trebled in volume. Beat in the melted chocolate.
4. In a grease free bowl
whisk up the egg whites until they hold soft peaks. Stir in
a third of the egg white into the chocolate mixture to loosen
it. With a spatula gently fold in the egg white until everything
is evenly mixed.
5. Bake in the oven for
20 minutes or until springy to the touch.
6. Cover the cooked roulade
with a clean damp cloth and leave until cold. Once cold cover
with cling film and leave for 6 hours. Meanwhile, whisk the
cream with the sugar and coffee until the cream just holds its
shape. Don't over whisk.
7. Lightly dust a large
sheet of parchment paper with sifted icing sugar. Remove the
cling film and turn out on to the sugared paper. Trim the edges
of the roulade and spoon and spread over the cream mixture and
roll it up starting from the long side on. Use the sugared paper
to help you.
It
will form cracks don't worry. Decorate with raspberries if liked.
8.
Decorate with holly and serve in slices.
Recipe
courtesy of Douwe Egberts, made with Douwe Egberts Pure Gold
from the Instants range, offering a medium and well-balanced
flavour.
For more information about Douwe Egberts, please visit: www.douwe-egberts.co.uk
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