Australian Women's Weekly
Ingredients
Method
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.
Note
