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  • Mocharoulade

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    Pete Prescott
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    This recipe is for a mocha roulade. It involves making a chocolate sponge cake from eggs, sugar, melted chocolate and coffee. The cake is baked in a thin sheet and filled with coffee-flavored whipped cream before being rolled up like a swiss roll. It is dusted with icing sugar to serve.

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    This recipe is for a mocha roulade. It involves making a chocolate sponge cake from eggs, sugar, melted chocolate and coffee. The cake is baked in a thin sheet and filled with coffee-flavored whipped cream before being rolled up like a swiss roll. It is dusted with icing sugar to serve.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views1 page

    Mocharoulade

    Uploaded by

    Pete Prescott
    This recipe is for a mocha roulade. It involves making a chocolate sponge cake from eggs, sugar, melted chocolate and coffee. The cake is baked in a thin sheet and filled with coffee-flavored whipped cream before being rolled up like a swiss roll. It is dusted with icing sugar to serve.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    MOCHA ROULADE Roulade 6 oz Plain chocolate 3 tbls Water 1 tbls Instant coffee powder 5 Eggs - separated 8 oz Castor sugar

    Filling 1 tbls Instant coffee powder 1 tbls Boiling water 10 fl oz Double cream - whipped 1 tbls Icing sugar Sifted icing sugar to finish Place chocolate, water and coffee powder in a pan and heat gently until chocolate is melted. Beat egg yolks with castor sugar until thick and creamy. Fold in warm chocolate mixture. Whisk egg whites until stiff and fold into chocolate mixture. Turn into a lined and greased 8" x 12" (20 x 30 cms) swiss roll tin. Bake in a preheated moderate oven (350 F - gas mark 4) for 20 - 25 minutes until firm. Leave in tin for 5 minutes then cover with a damp cloth. Leave in refrigerator overnight. Carefully remove cloth and turn out roulade onto a sheet of greaseproof paper sprinkled thickly with icing sugar. Peel off lining paper. Dissolve coffee powder in water, cool and fold into cream with icing sugar. Spread evenly over the roulade and roll up like a swiss roll. Transfer to serving dish. Finish with sifted icing sugar.

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