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June 6, 2009 on 1:13 am | In cakes |
| Ingredients |
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| Plain Chocolate |
225g |
| Water |
3 tablespoon |
| Coffee |
2 tablespoon |
| Eggs, separated |
7 |
| Caster sugar |
170g |
| Salt |
1/8 teaspoon |
| Whipping cream |
350ml |
| Icing sugar |
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Method
1. Preheat the oven at 180 degree. Prepare a 15 x 13 inch rectangular baking tin with greaseproof paper, greased.
2. Combine the chocolate, water and coffee in top of the double boiler with water at the bottom. Heat until it melted, set aside.
3. Using electric mixer, beat the egg yolk with sugar till thick. Stir it into the chocolate mixture.
4. Using electric mixer, beat the egg white with salt until they hold stiff peak. Separate it into 3 portions, fold it into the egg yolk with chocolate mixture, portion by portion.
5. Pour the mixture into the baking tin and smooth it using a spatula.
6. Bake for 15 minutes. Remove from oven and leave it to cool for 1 to 2 hours.
7. Using the electric mixer, whip the cream till stiff.
8. Peel off the greaseproof paper stick on the cake and place it on top of a greaseproof paper sprinkle with icing sugar.
9. Spread the whipped cream on cake and smooth it with a spatula. With the help of the new greaseproof paper underneath the cake, roll up the cake. Ready to serve. (10 serving)
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