Preparation: 15 minutes
Cooking: 22 minutes
•500 ml (2 c) castor sugar
•80 ml (⅓ c) water
•150 g mixed nuts
•100 ml castor sugar, extra to sprinkle
•250 ml (1 c) flour
•45 ml (3 T) instant coffee
•30 ml (1 T) boiling water
•400 ml cream
•400 g dark chocolate
•20 g butter
Preheat oven to 180 °C. Grease and line a 22 x 31 cm baking sheet with baking paper, leaving some hanging over.
1 Dissolve the castor sugar in water in a saucepan over medium heat. Bring to the boil, lower the heat and allow to simmer, not stirring for 8 minutes or until the mixture is a dark caramel colour.
2 Place the nuts on the greased baking tray and pour over the hot caramel syrup. Allow to set until hardened to break in splinters with a mallet or rolling pin.
3 Cake Whisk the eggs and castor sugar in a large mixing bowl for 5 minutes or until thick and creamy.
4 Sift over the flour, mix the coffee and boiling water together and add paste ??? CHECK to the mixture until just mixed and no flour is visible.
5 Spread the batter in the lined baking tray and bake for 12 minutes or until the cake springs back when lightly pressed.
6 Allow to cool for 2 minutes. Place on a tea towel sprinkled with castor sugar, roll the roulade up and allow to cool completely.
7 Filling Heat the cream in a pot until almost boiling. Add the chocolate and stir in the butter until completely melted and smooth.
8 Unroll the cake, spread with the filling and sprinkle with the nut brittle. Lightly roll up the cake, place on a serving plate, cut and serve.
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