- 200g dark chocolate, chopped
- 60ml hot water
- 4 eggs
- 1tsp instant coffee powder
- 165g sugar
- 250ml cream (35%)
- 125g raspberries
Preheat oven to 180-200C. Grease 25cmx30cm swill roll pan. Line base and long sides with baking
paper, extending paper 5cm above the edges of pan. Combine chocolate, water and coffee powder
in a large heatproof bowl or saucepan. Stir over low heat until smooth, remove from the heat.
Beat egg yolks and 120g of the sugar in a small bowl with electric mixer about 5mins or until thick
Fold egg mixture into warm chocolate mixture. Beat egg whites in small bowl with electric mixer
until soft peaks form.
Fold egg whites, in two batches, into chocolate mixture. Combine well.
Pour the mixture onto the prepared baking pan. Even the surface with spatula. Bake, uncovered, for
about 10-15mins. Remove from the oven.
Place a piece of baking paper cut the same size as swiss roll pan on board/table. Sprinkle evenly
with remaining sugar. Turn cake onto sugared paper. Peel lining paper away, cool the cake.
Beat cream in small bowl with electric mixer until firm peaks form. Spread cream over the cake and
sprinkle with raspberries.
Roll cake from long side by lifting paper and using it to guide the roll into shape. Cover, refrigerate
30mins before serving.