Chocolate Roll with Coffee Filling

Ingredients for Chocolate Roll with Coffee Filling:

For Chocolate Roll:

1. Egg – 3

2. Sugar powdered – 1 cup

3. Maida – ¾ cup

    Coco powder – 4 big spoons

    Baking powder – 1 small spoon

4. Butter – 1 big spoons

For Coffee Meringue Buttercream:

1. Egg white – 2

    Icing sugar – 125 gm

2. Salt-less butter – 125 gm

3. Instant coffee powder – 2 big spoons, melted in hot water

For Caramelized Nuts:

1. Cashews chopped into fine pieces – ¾ cup

2. Butter – 2 big spoons

3. Sugar – 3 big spoons

How to prepare Chocolate Roll with Coffee Filling?

Part 1: Chocolate Roll

1. Pre-heat oven in 220 degree celsious.

2. Take swizz roll tin of dimensions 8*12, grease it and place a butter paper.

3. Separate white yolk and yellow yolk.

4. Beat egg white together in a bowl.

5. When it thickens, add yellow yolk one by one and beat again.

6. Add sugar little by little and continue beating the mixture.

7. Blend ingredients no: 3 and slowly add to egg mixture.

8. Use a metal spoon and slowly mix the contents.

9. Melt butter and add 1.5 big spoons of water and add to cake mixture.

10. Spread this batter in the greased tray and bake in pre-heated oven for 10 minutes.

11. Cake rises up and starts to harden. But never overcook the cake.

12. Soak a towel in water, squeeze excess water and spread on a table.

13. Spread a greased butter on its top and sprinkle a little icing sugar.

14. Flip the cake once into the butter paper.

15. Remove the lining paper, and if needed cut the edges to get perfect shape.

16. Roll the sponge cake along with greased butter paper.

17. Then wrap the moist cloth along with it.

Part 2: Coffee Meringue Buttercream

1. Take egg white and icing sugar in a bowl.

2. Using double boiling method, place this bowl inside boiling water.

3. Beat egg white and icing sugar together.

4. When the contents thicken, take from boiling water and allow it to cool a little bit.

5. Beat butter in a bowl, and add coffee powder to it.

6. Add Meringue (egg white – icing sugar mixture) little by little, and mix the contents.

Part 3: Caramelized Nuts

1. Mix all the ingredients together and heat the contents. Keep stirring.

2. When it turns golden brown, take off from flame.

3. Before it cools, smash the contents using a mixer.

4. Mix it with butter cream.

5. After you prepare the chocolate roll with coffee meringue buttercream (steps given below), roll it once again on this nuts mixture.

Final touch:

1. When chocolate roll cools, open it and remove the butter paper.

2. Spread coffee meringue buttercream and nuts as a layer and roll it once again.

3. Decorate the cake with remaining coffee meringue buttercream and caramelized nuts, and serve.

Courtesy: Vanitha Magazine, September 15-30, 2010

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