Flourless chocolate roulade with espresso cream

flourless chocolate roulade with espresso cream



1.Preheat oven to 180°C. Grease 24cm x 32cm swiss roll pan with butter; line base with baking paper, extending paper 5cm over long sides.
2.Break chocolate into a small saucepan, add the water; stir over low heat until smooth. Transfer to large bowl. Stir in egg yolks then sifted cocoa.
3.In a small bowl, beat egg whites with electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved between additions.
4.Fold egg white mixture into chocolate mixture in two batches.
5.Spread mixture into pan. Bake about 10 minutes or until firm to touch. Cover cake with three sheets damp paper towel. Refrigerate 20 minutes. Remove the paper towel and dust the cake with 1 tbsp sifted extra cocoa. Turn cake onto baking paper, trim all sides before rolling up gently.
6.Meanwhile, combine coffee and boiling water in small heatproof cup; cool.
7.In a small bowl, beat cream, sifted icing sugar and cold coffee with electric mixer until firm peaks form. Reserve ½ cup cream mixture. Spread remaining cream over cake. Roll cake up firmly from long side, using the paper as a guide. Place roulade on serving plate; dust with remaining sifted extra cocoa.
8.Just before serving, place small teaspoonfuls of reserved cream along centre of roll, top with coffee beans.

It is fine to use just 1 x 300ml carton (tub) of cream for this recipe. Make sure egg whites are only beaten until soft peaks form. If too firm, the cake is more likely to crack when rolling.


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