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Chocolate Roulade with Irish Coffee Cream Recipe

Ingredients

How to make it

  • 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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The Cook

brilynn Toronto, CA

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