Gooey chocolate and brandy roulade
170g Plain Chocolate
2 tbs Coffee
4 Large Eggs
170g Caster Sugar
10 floz Double Cream
50ml Brandy (Optional)
First of all prepare by pre heating your oven to 170ºC and greasing and lining a swiss roll tin.
Stir the coffee into 2tbs of boiling water and leave to one side to cool. Then melt the chocolate taking care it doesn’t burn. Once the chocolate has reached a thin runny consistency add the coffee.
Separate the eggs taking care not to get any of the egg yolk in with the white. Whisk the egg yolks with the sugar until the mixture becomes pale. In a separate bowl whisk the egg whites until they form soft peaks.
Stir the egg yolk mixture in with the chocolate then gently fold in the egg whites.
Pour the mixture into the swiss roll tin and bake for 15-20 mins. When it is cooked cover loosely with foil and leave overnight.
When the cake has cooled whisk the cream with the brandy. Slide the cake out of the tin without removing the grease proof paper.
Spread the cream in an even layer over the top of the cake. Carefully roll the cake removing the grease proof paper as you go.
One helpful tip is to sprinkle icing sugar over the roulade just before you serve it. This will hide any cracks or imperfections.