Coffee And Nut Roulade

INGREDIENTS

Serves 6
Preparation: 15 minutes
Cooking: 22 minutes
•500 ml (2 c) castor sugar
•80 ml (⅓ c) water
•150 g mixed nuts

CAKE
•5 eggs
•100 ml castor sugar, extra to sprinkle
•250 ml (1 c) flour
•45 ml (3 T) instant coffee
•30 ml (1 T) boiling water

FILLING
•400 ml cream
•400 g dark chocolate
•20 g butter

METHOD

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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