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Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 10 |
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An impressive looking dessert for a hot summer Christmas. Looks fantastic! I often give as a gift, complete with platter - always a hit. Comes from a mag but no idea which one any more. Ingredients:
180 g dark cooking chocolate, chopped |
6 eggs, seperated |
3/4 cup caster sugar |
2 tablespoons plain flour, sifted |
1 tablespoon icing sugar |
1 tablespoon cocoa powder |
1 tablespoon cinnamon |
200 ml cream |
2 tablespoons tia maria |
1 tablespoon icing sugar |
1/2 cup raspberries |
1/2 blueberries |
Directions:
1. Pre heat oven to 180°C.
2. Grease and line a 40cm x 27cm swiss roll tin with basking paper. Lightly coat basking paper with cooking oil spray.
3. Place chopped chocolate in a heat proof bowl. Sit the bowl over a pot of simmering water to melt chocolate. Once melted set aside.
4. In another bowl whisk (with electric beater) egg yolks and 2/3 of caster sugar together until the mixture is pale and thick. Add the melted chocolate and whisk.
5. When combined fold in sifted flour.
6. In a seperate bowl, whisk egg whites until stiff, sprinkling in the remaining sugar as you go.
7. Using a large metal spoon, gradually fold the egg white mix into the chocolate mix. Start with adding only about 1/4 cup for the best result.
8. Pour mix into prepared tin, spreading all the way to the corners.
9. Bake for 12 minutes - the cool for 5 -10 minutes in the tin.
10. In a small bowl, use a spoon to combine icing sugar, cocoa and cinnamon.
11. Place a large sheet of baking powder on a flat surface ans sift over the icing mix covering the paper.
12. Quickly flip the cake onto baking paper, leave to cool.
13. Whisk cream, liqueur and icing sugar together until firm.
14. Carefully peel the greased baking paper from the cake and spread on cream filling, leaving a 10mm boarder all around.
15. Starting at one end gently roll the cake into a log using the baking paper to prevent it from crumbling.
16. Using a large plate knife transfere to serving dish.
17. Refridgerate until serving.
18. To decorate - lightly dust the log and serving plate with icing sugar and decorate with berries.
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