This delicious chocolate and coffee blend log with its creamy center will have everyone coming back for more.
Ingredients
- Melted butter, to grease
- 4 eggs
- 100g (1/2 cup) caster sugar
- 75g (1/2 cup) plain flour, sifted
- 1 1/2 tablespoons cocoa powder
- 80g dark chocolate, melted, cooled
- Cocoa powder, extra, to dust
- Fresh mixed berries, to serve
- Icing sugar, to dust
Filling
- 2 teaspoons instant coffee granules
- 1 teaspoon boiling water
- 200ml thickened cream
- 2 tablespoons icing sugar mixture
Method
- Step 1Preheat oven to 180°C. Brush a 25 x 30cm (base measurement) Swiss roll pan with melted butter to grease. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.
- Step 2Use an electric beater to beat the eggs in a bowl for 2 minutes or until thick and creamy. Gradually add the sugar, beating until dissolved. Fold in the flour and 1 tablespoon of cocoa powder. Fold in the chocolate. Pour into prepared pan. Bake for 10-12 minutes or until the surface springs back when lightly tapped.
- Step 3Meanwhile, place a sheet of non-stick baking paper on a clean tea towel and dust with remaining cocoa powder.
- Step 4Turn the hot cake onto the baking paper. Carefully remove the top sheet of paper. Starting with the long side closest to you, and using the paper as a guide, roll up the cake. Place, seam-side down, on a wire rack to cool completely.
- Step 5To make the filling, place the coffee and water in a small bowl and stir until the coffee dissolves. Use an electric beater to beat the coffee mixture, cream and icing sugar in a bowl until firm peaks form. Reserve 1/2 cup of the filling.
- Step 6Carefully unroll the cake. Spread with filling and roll up. Wrap firmly in plastic wrap. Place in fridge until ready to serve.
- Step 7Trim ends of the roll and discard. Cut one-quarter diagonally from one end. Transfer the log to a serving platter. Spread 1 side of the remaining cake with reserved filling and arrange on the side of the log to make a branch. Dust with extra cocoa powder. Arrange berries on the platter and dust with icing sugar to serve.
- High protein
- Low sodium
- Lower gi
Nutrition
1178 kj
Energy
15g
Fat Total
9g
Saturated Fat
1g
Fibre
6g
Protein
135mg
Cholesterol
59.12mg
Sodium
21g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: At end of step 6, wrap in 2 layers of plastic wrap and 1 of foil. Label, date and freeze for up to 6 months. Melt the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water), stirring with a metal spoon. Or, heat in a microwave-safe bowl on High/800watts/100%, stirring every 30 seconds.
- Author: Kathy Knudsen
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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