Chocolate and Coffee Roulade recipe by Bilal Farooq at www.recipestipspk.blogspot.com Hello dear visitors, Today im going to share with you a amazing Chocolate and Coffee Roulade tips hear.
My family always love to have this roulade on every occasion and of course me too. Let's bake this special roulade for your family on this occasion.
Source: Bilal Farooq
Ingredients:
For the Sponge:
Caster sugar 9 tbsp
Eggs 6 (separated)
Cocoa powder 4 tbsp
For the Filling:
Caster sugar 1 tbsp
Icing sugar 1 oz (sifted)
Instant coffee powder 1 tbsp
Double cream 250 ml
Butter 1 oz
Chopped Walnuts ½ cup
For Coffee Glace Icing:
Instant coffee powder 1 tsp
Icing sugar (sifted)
Edible starts in golden.
Cooking Directions:
Line a 12x8 inch swiss roll tray with baking parchment paper.
Preheat oven at 150 degree C or at gas mark 3.
Take a large bowl and whisk egg whites till stiff peaks.
In another bowl add egg yolk and sugar beat till fluffy and light now fold cocoa powder in it till incorporate well.
Pour on lined swiss roll tray and bake for 15-20 minutes.
Now lay a towel or greased proof paper and sift cocoa powder on it and remove baked roulade and invert on it. Peel off the lined paper from roulade.
Filling: Put cream and icing sugar in a large bowl whisk then add coffee paste (coffee+few drops of water). Whisk more and make soft peaks.
In a pan melt butter add walnuts and sugar and toast for 4-5 minutes.
Assembling: Spread coffee icing on roulade lay evenly sprinkle walnuts, now roll in the roulade and put into fridge for firm up well.
Topping: Mix coffee, icing sugar and 1 tbsp of cold water take this mixture on a spoon and drizzle on roulade in zigzag then decorate with stars
My family always love to have this roulade on every occasion and of course me too. Let's bake this special roulade for your family on this occasion.
Source: Bilal Farooq
Ingredients:
For the Sponge:
Caster sugar 9 tbsp
Eggs 6 (separated)
Cocoa powder 4 tbsp
For the Filling:
Caster sugar 1 tbsp
Icing sugar 1 oz (sifted)
Instant coffee powder 1 tbsp
Double cream 250 ml
Butter 1 oz
Chopped Walnuts ½ cup
For Coffee Glace Icing:
Instant coffee powder 1 tsp
Icing sugar (sifted)
Edible starts in golden.
Cooking Directions:
Line a 12x8 inch swiss roll tray with baking parchment paper.
Preheat oven at 150 degree C or at gas mark 3.
Take a large bowl and whisk egg whites till stiff peaks.
In another bowl add egg yolk and sugar beat till fluffy and light now fold cocoa powder in it till incorporate well.
Pour on lined swiss roll tray and bake for 15-20 minutes.
Now lay a towel or greased proof paper and sift cocoa powder on it and remove baked roulade and invert on it. Peel off the lined paper from roulade.
Filling: Put cream and icing sugar in a large bowl whisk then add coffee paste (coffee+few drops of water). Whisk more and make soft peaks.
In a pan melt butter add walnuts and sugar and toast for 4-5 minutes.
Assembling: Spread coffee icing on roulade lay evenly sprinkle walnuts, now roll in the roulade and put into fridge for firm up well.
Topping: Mix coffee, icing sugar and 1 tbsp of cold water take this mixture on a spoon and drizzle on roulade in zigzag then decorate with stars
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