Mini double espresso roulade

Name: Mini double espresso roulade
Cook time: 1 h
Cuisine: Modern Australian
Ingredients: 100g dark chocolate, chopped; 2 tsp very finely ground espresso coffee beans; 3 eggs, at room temperature, separated; 75g (⅓ cup) caster sugar; 2 tbsp plain flour; 2 tbsp ground almonds; sweetened cocoa powder, sifted, for dusting

September 30, 2020

Time:30 mins - 1 hour

A recipe from the Good Food collection.

Ingredients

100g dark chocolate, chopped
2 tsp very finely ground espresso coffee beans
3 eggs, at room temperature, separated
75g (⅓ cup) caster sugar
2 tbsp plain flour
2 tbsp ground almonds
sweetened cocoa powder, sifted, for dusting

Filling

250ml (1 cup) thickened cream
1 tbsp icing sugar
2 tsp very finely ground espresso coffee beans

Method

Step 1
Preheat the oven to 180C. Grease two 16cm × 26cm baking tins and line the base of each tin with baking paper, extending the paper over the long sides for easy removal later.
Step 2
Place the chocolate, coffee and 1½ tablespoons warm water in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir until the chocolate has melted. Set aside to cool.
Step 3
Meanwhile, place the egg yolks and sugar in a large bowl and beat with electric beaters until pale and thick. Gently fold in the chocolate mixture. Beat the egg whites in a separate large bowl using electric beaters until soft peaks form. Fold a large spoonful of the whites into the egg yolk mixture, then fold in the remaining egg whites, and the flour and almonds. Divide the mixture between the prepared tins and spread evenly. Bake for 7-8 minutes, or until a skewer inserted in the centre of a cake comes out clean. Cover the cakes with a sheet of baking paper and a clean damp tea towel (dish towel) and set aside to cool.
Step 4
To make the filling, whip the cream, sugar and coffee in a bowl using electric beaters until soft peaks form.
Step 5
Dust two sheets of baking paper with the cocoa. Invert the cakes onto the dusted paper and remove the lining paper. Cut each rectangle crossways into three, to make six 8.5cm × 16cm rectangles. Spread onthe filling, then gently roll up from a short side, using the paper as a guide. Refrigerate for an hour. Slice each roulade into three and serve dusted with more cocoa.