Recipe

Chocolate Roulade With Irish Coffee Cream Recipe

Add Step-by-Step Photos	Brilynn / All my dishes 2 years, 3 months ago This recipe is from the book Cake by Joanna Farrow, the berries are my own addition which I used both in the filling and on top of the cake to cover the fact that I can't make a roulade properly... Prep:20m Cook:20m Servings:8	Brilynn
	chocolate berries baileys

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Ingredients

175g (6oz) plain chocolate, broken up

5 eggs, separated

150g (5oz) golden caster sugar, plus extra to sprinkle

1 T instant espresso powder

200ml (7 fl oz) double cream

4 T Irish whisky

Directions

Grease and line a 33 x 23 cm (13 x 9 inch) Swiss roll tin. Grease the paper. Melt the chocolate in a small heatproof bowl.

Beat together the egg yolks and sugar for 3-4 minutes until thickened and pale. Whisk in the melted chocolate. In a separate, thoroughly clean bowl whisk the egg whites until peaking. Fold a quarter of the whites into the chocolate mixture to lighten it, then fold in the remainder. Turn the mixture into the tin, spreading it gently to the corners.

Bake in a preheated over, 180C, (350F) for about 20 minutes or until risen and just firm. Sprinkle a sheet of baking parchment with caster sugar.

Leave the cake in the tin for 10 minutes then invert if on to the parchment and peel away the lining paper. Cover with a damp tea towel and leave to cool.

Blend the espresso with 1 T boiling water to dissolve. Put it in a bowl with the cream and whisky and whisk until just peaking. Spread the cream almost to the edges of the roulade and roll up, starting from a short end. Turn on to a serving plater.

And if you’ve goofed up like I have, dust with icing sugar and cover with wild raspberries.

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