Chocolate Roulade With Coffee Cream - cooking recipe

Ingredients

1/2 cup granulated sugar + 1 tbsp
7 oz dark chocolate, coarsely chopped
1 tbsp instant coffee powder
4 None eggs, separated
1 1/4 cups heavy cream
2 tbsp coffee liqueur
1 tbsp powdered sugar

Preparation

Preheat oven to 350\u00b0F. Grease and line a 10x12 inch jelly roll pan with parchment paper. Place a piece of parchment paper cut the same size as the jelly roll pan on a clean work surface and sprinkle evenly with 1 tbsp sugar.
For the chocolate cake, combine chocolate, 1/4 cup water and 1 1/2 tbsp coffee powder. Place over a double boiler and stir until smooth. Remove from heat. Whisk egg yolks and 1/2 cup sugar until thick and creamy then fold in. Whip egg whites to soft peaks then fold in. Transfer to prepared pan and bake for around 10 mins.
Turn cake out onto sugared paper. Remove used parchment paper then use a serrated knife to cut away crisp edges from all sides. Cover cake with a tea towel and set aside to cool.
Dissolve remaining coffee powder in 1 tsp hot water. Add cream, liqueur and powdered sugar. Whip to firm peaks. Spread evenly over cooled cake. Roll cake up from long side into a log. Cover and chill for 30 mins. Dust with powdered sugar before serving.