Chocolate Coconut Rolade

Ingredients: For the rolade 115 gr superfine sugar 5 eggs 50 gr cocoa powder For the filling 300 ml double cream 45 ml whisky or brandy
Preparation: - Preheat the over to 180°C. - Grease a 33x23 cm rol pan. - Lay a large sheet of baking parchment on the work surface and dust evenly with 30 ml (2 tbsp) sugar. - Seperate the egg yolks and whites. - Place the egg yolks in a heatproof bowl. - Add the remaining sugar and beat with a hand-held electric mixer until the mixture is thick enough to leave a trail. - Beat the egg whites in a clean, grease-free bowl until they form soft peaks. - Fold about 15 ml (1 tbsp) chocolate mixture to lighten it, then fold in the rest. - Scrape the mixture into the prepared pan, taking it right into the corners. - Smooth the surface with a knife or a metal spatula, the bake for 20-25 minutes or until well risen and springy to the touch. - Turn out on to the sugar-dusted paper and carefully peel off the liningpaper. - Coverwith a clean and moist dishtowel and leave to cool completely. - To make the filling, beat the cream with the whisky in a bowl until the mixture just holds it shape, grate the creamed coconut and stir in with the sugar. - Uncover the sponge and spread about three-quarters of the cream mixture to the edges. - Roll up carefully from a long side. Transfer to a plate, and spoon the remaining cream mixture on top. - Using a vegetable peeler to make coconut and chocolate curls. Pile them on the cake.

Design by: ATI REKLAM.