Mocha Rum Roll
Over a year ago
3,107 views
Ingredients
- 4 eggs (seperated)
- 3 tbsp caster sugar
- 4 oz/100g dark chocolate
- ¼ cup black coffee
- cocoa (sieved)
- icing sugar (sieved)
- 1 ¼ cups cream (whipped)
- rum essence
Accompaniment
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Description
Mum's recipe - gorgeous sponge melt in the mouth mocha roulade
Method
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1
Beat egg yolks lightly. Add sugar and beat until thick.
Melt choclate over hot water. Let stand for two minutes. Remove from heat and stir in yolk mixture.
Add coffee (mix one tsp instant coffee with 1/4 cup hot water)
Beat whites until stif then fold into mixture. Pour into sponge roll tin lined with butter paper. Bake at 350F/180C/Gas mark 4 for 15 minutes. WHne cold, turn out onto sheet of paper covered with sieved cocoa and icing sugar.
Cover with whipped cream flavoured with rum essence. Roll up and refridgerate 4-5 hours before serving.
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