Chocolate Roulade by Backsberg Restaurant
175g bittersweet chocolate, chopped into small pieces
30 ml cocoa powder, sifted
60ml hot strong coffee or espresso
6 eggs separated
75g caster sugar
Pinch of cream of tartar
5ml pure vanilla essence
Cocoa powder for dusting
1.Preheat oven to 180⁰C. Lightly grease the base and sides of a 39 x 27 x 2.5 cm in Swiss roll tin. Line with non-stick baking paper, allowing a 2.5 c m in overhang. Melt the chocolate. Dissolve the cocoa in the hot coffee to make a paste. Set aside.
2. Using a hand-held mixer, beat the egg yolks with half the sugar in a mixing bowl until pale and thick. Slowly beat in the melted chocolate and cocoa-coffee paste until just blended. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Sprinkle the remaining sugar over the whites in two batches and beat until the whites are stiff and glossy, then beat in the vanilla essence.
3. Stir a spoonful of the whites into the chocolate mixture to lighten it, then fold in the rest. Spoon into the tin. Bake for 20-25 minutes or until the cake springs back when touched with a fingertip.
4. Dust a dish towel with cocoa. Turn the cake out on to the towel immediately and remove the paper. Trim off any crisp edges. Starting at a narrow end, roll the cake and towel together Swiss roll fashion. Cool completely.
5. Garnish with a mint leaf, sliced kumquats drizzled strawberry sauce. To make the strawberry sauce blend 500g of strawberries with 3 tbsp of sugar. This dessert is well accompanied by ice-cream and chocolate sauce.