Ingredients:-
- Eggs ——– 4, seprated
- Castor sugar ——– 1/2 cup
- Hot water ——– 2 tbsp
- Dark chocolate ——– 60 gms, grated
- Self-Raising flour ——– 1/2 cup
- castor sugar ——– 2 tbsp (extra)
- Thickened cream ——– 3/4 cup
- Icing sugar ——– 2 tbsp
- vanilla essence ——– 1tsp
Method:-
- Grease a 25 cmx 30 cm swiss roll pan, Line base and sides with paper , grease paper well.
- Beat egg-yolks and sugar in a small bowl with electric mixer for about 5 minuted or until thick and creamy.
- Transfer mixture to the large bowl, fold in hot water and chocolate, then fold in sifted flour.
- Beat egg whites in small bowls with electric mixer or beater untill soft peak form, fold into mixture , pour into prepared pan.
- Bake in moderate oven for about 12 minutes. Turn immedietly on to paper which has been sprinkled with extra sugar.
- Turn crisp edges from sides of cake in pepper form the long side. Stand two minutes,
unroll, cool.
- spread with vanilla cream, roll up.
- Serve topped with extra whipped cream and chocolates curls if desired.
Vanilla cream: Beat cream, icing sugar and essence in a small bowl with electric mixer or beater until soft peaks form.
Related Recipes:
- Chocolate Mould
- Ganache – Chocolate Filling and Frosting
- Chocolate cake recipe
- Seafood cheese spring roll
- Corn-N-Cream recipe
- Cheese Cake
- Mini Meringues
- Apple Pudding
- Tea Cakes
- Royal Icing