Flourless Chocolate Roulade - cooking recipe

Ingredients

200 g dark cooking chocolate, roughly chopped
1 tbsp instant coffee granules
4 None large eggs, separated
110 g + 1 tbsp caster sugar
300 ml whipping cream
2 tbsp coffee liqueur
1 tbsp icing sugar
None None coffee beans, to decorate

Preparation

Preheat oven to 180\u00b0C/160\u00b0C fan/gas 4. Grease a 25 x 30cm Swiss roll tin; line base with baking paper.
Combine chocolate, half the coffee granules and 60ml hot water in a large heatproof bowl. Stir over large saucepan of simmering water until smooth; remove from heat.
Beat egg yolks and 110g caster sugar in small bowl with electric mixer until thick and creamy; fold egg mixture into warm chocolate mixture.
Meanwhile, beat egg whites in small, clean bowl with electric mixer until soft peaks form; fold egg whites, in 2 batches, into chocolate mixture. Spread into prepared tin; bake for 10 mins, or until a skewer comes out clean.
Place a piece of baking paper cut a little larger than the Swiss roll tin on work surface; sprinkle evenly with 1 tbsp caster sugar. Turn cake on to sugared paper, peel lining paper away; use serrated knife to cut away crisp edges from all sides. Cover cake with tea towel; cool.
Dissolve remaining coffee granules in 1 tsp hot water in small bowl. Add cream, liqueur and sifted icing sugar; beat with electric mixer until firm peaks form. Spread cake evenly with three-quarters of the cream mixture. Roll cake, from long side, by lifting paper and using it to guide the roll into shape.
Spoon remaining cream in dollops along top of roll. Decorate with coffee beans. Cover roll; refrigerate for 30 mins before serving.