Ingredients

  • 225 grams chocolate chopped
  • 85 milliliters water
  • 1 teaspoon coffee, instant expresso
  • 5 large eggs separated
  • 140 grams sugar, caster
  • 200 milliliters whipping cream
  • 30 grams sugar, powdered

Directions

1. Cut a double layer of silicon parchment slightly bigger than a baking sheet. Cut into corners so it fits down into pan without wrinkles. Brush paper lightly with oil and sprinkle with flour then sugar.
2. Preheat oven to 200*C/400*F/GM 6.
3. Melt chocolate, water and coffee over low heat. Beat yolks and sugar until to the ribbon.
4. Whisk whites until medium peaks Fold in chocolate to yolks, then meringue mixture. Add remaining whites. Spread evenly on the baking parchment.
5. Bake for 12 minutes until top is slightly browned and firm to touch. Romove from pam and cool on wire rack covering with a damp tea towel to prevent cake from cracking.
6. Lay out new parchment paper and dust with powdered sugar. Turn cake over onto it. Remove old parchment paper. Whip cream just until it holds its shape and spread over cake to within 2.5 cm/1" of edge. Score cake in middle then roll up jelly roll style so roulade is as long as possible. Trim edges. Chill thoroughly. May be frozen.
7. For Yule log, do not cover with tea towel. The firm skin will crack very like bark. Decorate with holly and marzipan toadstools. Dust with icing sugar for snow.

Notes
Serving Ideas:Original serves 6.


Categories
Cakes
Keywords
Cakes
MacGourmet downloadChocolate Roulade Cake. To import, drag image to your MacGourmet recipe box.