Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced. Grease 25cm x 30cm swiss roll pan; line base with baking paper.
2.Combine chocolate, the water and half the coffee granules in large heatproof bowl. Stir over large saucepan of simmering water until smooth; remove from heat.
3.Beat egg yolks and caster sugar in small bowl with electric mixer until thick and creamy; fold egg mixture into warm chocolate mixture.
4.Meanwhile, beat egg whites in clean small bowl with electric mixer until soft peaks form; fold egg whites, in two batches, into chocolate mixture. Spread into prepared pan; bake in oven about 10 minutes.
5.Place a piece of baking paper cut a little larger then the swiss roll pan on bench; sprinkle evenly with extra caster sugar. Turn cake onto sugared paper, peel lining paper away; use serrated knife to cut away crisp edges from all sides. Cover cake with tea towel; cool.
6.Dissolve remaining coffee granules in the extra water in small bowl. Add cream, liqueur and sifted icing sugar; beat with electric mixer until firm peaks form. Spread cake evenly with cream mixture. Roll cake, from long side, by lifting paper and using it to guide the roll into shape. Cover roll; refrigerate 30 minutes before serving.
