Chocolate mocha roulade
- Preparation and cooking time
- Total time
- + cooling
- A little effort
- Serves 8
Ingredients
- 75g self-raising flour
- 1 tsp baking powder
- r 50g plus extra to dust
- 2 tsp espresso coffee powder
- 5 eggs
- 100g golden caster sugar, plus a little extra
mocha cream filling
- 300ml double cream
- 1 tsp dissolved in espresso coffee powder
- 1 tsp vanilla extract
- 2 tbsp Kahlúa or Tia Maria
decoration
- 150g dark chocolate
- 75ml double cream
- for dusting icing sugar
- 10 holly leaves, washed
Method
- STEP 1
To make the chocolate leaves, melt 50g of the dark chocolate in the microwave or over a pan of water.
Paint the shiny side of each holly leaf with a layer of chocolate. Leave to set, then paint over another layer.
Set in a cool place, then peel off the chocolate leaves. - STEP 2
Heat the oven to 190c/fan 170c/gas 5. Line a 30 × 40cm swiss roll tin with baking parchment, butter and dust with cocoa.
Sift the flour, baking powder, coffee and cocoa into a bowl. Beat the eggs and caster sugar with an electric mixer until thick, pale and trebled in volume, about 8-10 minutes.
Quickly fold in the flour mix with a large metal spoon, the less air you squash out the better. Pour into the tin, tipping the tin so the batter is even.
Bake for 10-15 minutes or until firm. - STEP 3
Cool the sponge for 2 minutes, then turn it out onto baking parchment dusted with caster sugar.
Peel off the lining paper and roll up the sponge using the paper underneath. It may crack, but the icing will cover it.
Cool. - STEP 4
For the mocha filling, whisk cream with the other ingredients until firm, not stiff.
Gently unroll the sponge and spread cream out gently. Re-roll the roulade as tightly as you can without squashing out the filling. - STEP 5
Chop the rest of the dark chocolate, put in a bowl, heat 75ml double cream, pour over chocolate and stir.
Cool, then spread a thin layer over the roulade. Dust with icing sugar and decorate with the chocolate leaves.
