5oz caster sugar
8oz dark chocolate
1tsp instant coffee
4tblsp boiling water
to decorate,
1/2 pt double cream
icing sugar
- line a 9" x 13" tin with foil and oil it with vegetable oil
- separate the eggs and beat the yolks with the sugar until light and ropey
- put the chocolate, coffee and boiling water in a bowl and microwave until liquid
- beat the egg whites until stiff
- stir the chocolate into the egg yolk mixture (slow speed on kenwood)
- fold in the egg whites
- bake for 12-14 minutes at 180 C
- leave in the tin overnight
- turn onto a tea towl so that the bottom is uppermost and becomes the inside when rolled
- whip and spread the cream and roll
- if it cracks, that adds to the appearance :)
