Quick & Easy

Chocolate roulade with coffee cream

This recipe has chocolate, raspberries, coffee cream and hazelnut and takes just 30 minutes to make. If that doesn't make your mouth water then absolutely nothing will.
Chocolate roulade with coffee creamAustralian Women's Weekly



1.Preheat the oven to 180°C (160°C fan-forced). Grease a 25cm x 30cm swiss roll pan; line base with baking paper. Place a piece of baking paper on a board or bench. Sprinkle caster sugar and hazelnuts over a 25cm x 30cm area.
2.Combine the chocolate, water and half of the coffee powder in a large heatproof bowl. Stir over a large saucepan of simmering water until smooth; remove from the heat.
3.Beat the egg yolks and extra caster sugar in a small bowl with an electric mixer until thick and creamy; fold the egg mixture into warm chocolate mixture.
4.Meanwhile, beat the egg whites in a clean small bowl with an electric mixer until soft peaks form; fold egg whites, in two batches, into the chocolate mixture. Spread mixture into prepared pan; bake for about 10 minutes.
5.Turn cake onto sugared paper, peel baking paper away. Cover cake with tea towel; cool.
6.Meanwhile, dissolve remaining coffee powder in the extra water in a small bowl of an electric mixer. Add cream, liqueur and icing sugar; beat until firm peaks form. Spread cake evenly with cream mixture leaving a 1cm border. Scatter with raspberries. Roll cake, from short side, by lifting paper and using it to guide the roll into shape. Transfer to a serving platter. Cover roll, refrigerate for 30 minutes before serving.

Not suitable to freeze or microwave.


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