15 ml (3 level tsp) instant coffee powder
4 oz (100 g) plain chocolate
4 eggs, size 2, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
175 g (6 oz) white grapes, halved and seeded
4 oz (100 g) plain chocolate
4 eggs, size 2, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
175 g (6 oz) white grapes, halved and seeded
method
1. In a small bowl, blend the coffee to a smooth paste with 1 5 ml (1 tbsp) water. Break up the chocolate, put into the bowl and melt over a pan of hot water. Cool.
2. Cut a 30.5 cm (12 inch) square of nonstick paper, fold up 2.5 cm (1 inch) all round. Snip into corners, secure edges with paperclips to form a free-standing paper case. Place on a baking sheet.
3. Whisk the yolks and sugar until thick then stir in the cool coffee chocolate. Whisk the egg whites until stiff and fold into the mixture. Spread into the paper case.
4. Bake in the oven at 180°C (350°F) mark 4 for about 15 minutes, until firm. Cover with a damp tea-towel, leave overnight.
5. Remove the tea-towel, flip the roulade over on to a sheet of sugared greaseproof paper. Whip the fresh cream until softly stiff. Spread the roulade with the fresh cream and grapes (reserve some for decoration).
6. Roll up, using the paper. Decorate with whirls of cream and reserved grapes.
2. Cut a 30.5 cm (12 inch) square of nonstick paper, fold up 2.5 cm (1 inch) all round. Snip into corners, secure edges with paperclips to form a free-standing paper case. Place on a baking sheet.
3. Whisk the yolks and sugar until thick then stir in the cool coffee chocolate. Whisk the egg whites until stiff and fold into the mixture. Spread into the paper case.
4. Bake in the oven at 180°C (350°F) mark 4 for about 15 minutes, until firm. Cover with a damp tea-towel, leave overnight.
5. Remove the tea-towel, flip the roulade over on to a sheet of sugared greaseproof paper. Whip the fresh cream until softly stiff. Spread the roulade with the fresh cream and grapes (reserve some for decoration).
6. Roll up, using the paper. Decorate with whirls of cream and reserved grapes.
serving amount
serves 6-8
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