Coffee and Chocolate Roulade

By JDARK

Ingredients

• 6 eggs, separated
• 6 ounces caster sugar
• 2/3 cup self-rising flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon mixed spice
• 2 teaspoons instant coffee powder
• 1/3 cup cocoa powder
• 1 2/3 ounces dark chocolate, grated
• Coffee Buttercream
• 1/3 cup cream
• 4 3/4 ounces white chocolate, melted
• 6 1/2 ounces butter
• 3/4 cup icing sugar
• 1 teaspoon vanilla
• 2 tablespoons coffee liqueur
• 2 teaspoons instant coffee powder

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350 degrees.

Step 2

Brush two 12 x 19 x 3/4 inch shallow Swiss roll tins with melted butter. Line base and sides with baking paper. Beat egg whites with electric beaters until soft peaks form. Slowly add a third of the sugar; beat well until sugar has dissolved and mixture is thick and glossy.

Step 3

In a separate bowl, beat egg yolks and remaining sugar until thick, pale and creamy. Using a metal spoon, gradually fold in egg white mixture alternatively with combined sifted flour, spices, coffee and cocoa, and grated chocolate. Stir gently until smooth. Spread mixture evenly into prepared tins. Bake 10-15 minutes or until cooked through and cake springs back when lightly touched. Cover two tea towels with grease proof paper and sprinkle with caster sugar. Turn cakes out onto paper; leave for 1 minute.

Step 4

Peel baking paper from cakes and discard. Using the tea towel as a guide, roll up cakes and paper from the long side. Roll one cake tighter than the other. Leave cakes 5 minutes or until almost cool, then unroll.

Step 5

To make coffee buttercream:
Heat cream in a small pan until almost boiling. Remove from heat and add chocolate. Stand 1-2 minutes; stir until smooth. Set aside to cool.

Step 6

Using electric beaters, beat butter until light and creamy. Gradually add sifted icing sugar; continue beating until well combined. Add combined essence, liqueur and coffee, mix well. Gradually beat in chocolate mixture; beat until thick and creamy.

Step 7

Divide buttercream into three. Spread two-thirds of the mixture on cakes. Trim edges of cakes with a sharp knife so that they are an exact fit. Starting with more tightly rolled cake, roll up cakes from the long side and press together firmly. Wrap tightly with plastic wrap and refrigerate for 15 minutes. Spread Roulade with remaining buttercream. Trim ends with sharp knife. Decorate top with dark and white chocolate curls.