Food

Chocolate HEAVEN

Rich Chocolate Roulade

PREP + COOK TIME 30 MINUTES + COOLING + CHILLING SERVES 8

 200g dark chocolate, finely chopped
 ¼ cup hot water
 1 teaspoon instant coffee granules
 4 eggs, separated
 ½ cup caster sugar, plus 1 tablespoon extra
 300ml cream
 150g raspberries, plus extra (optional)
 2 tablespoons Dutch cocoa, plus extra (optional)

1 Preheat oven to 170°C. Grease a 25cm x 30cm Swiss roll pan; line base and long sides with baking paper, extending the paper 5cm over the sides.

2 Stir chocolate, the water and coffee in a heatproof bowl over a saucepan of simmering water (don’t let water touch base of bowl) until chocolate melts.

3 Beat egg yolks and sugar in a bowl with an electric mixer for 5 minutes or until thick and creamy. Stir egg mixture into chocolate mixture.

Beat egg whites in a clean bowl with an electric mixer until soft peaks form. Gently fold egg white into chocolate mixture, in two batches. Spread mixture into pan and bake cake for 12 minutes or until top is firm to touch.

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Food

Food1 min letti
In The Kitchen With Gran
WILL DELIGHT ALL GENERATIONS! PREP + COOK TIME 50 MINUTES SERVES 8 • 60g butter, soft, plus 10g extra, melted• ⅔ cup caster sugar, plus 1 tablespoon extra• 1 teaspoon vanilla extract• 1 egg• 1 cup self-raising flour, sifted• ⅓ cup milk• 1 teaspoon
Food4 min letti
Passionfruit
PREP + COOK TIME 35 MINUTES + CHILLING MAKES 24 SERVES • 2 x 250g packets gingernut biscuits• 1 cup desiccated coconut• 150g butter, melted• 395g canned sweetened condensed milk• passionfruit pulp, to serve (optional) • 25g butter, soft• 125g crea
Food2 min lettiCookbooks, Food, & Wine
Well PRESERVED
➽ Choose the right jar for the job. For example, jars with a small opening and narrow neck are ideal for fruits in syrups, while widemouthed, straight-sided jars are good for chunky preserves. ➽ Run all the jars, lids and tools through the dishwasher