Ingredients :
- 175g (6oz) Butter
- 175g (6oz) Plain Chocolate melted
- 150ml (¼ pint) Double Cream
- 100g (3½oz) Caster Sugar
- 90g (3oz) Plain Flour
- 75g (3oz) Icing Sugar
- 4 Eggs
- 4 tbsp Rum
- 1 tbsp Cocoa Powder
- 1 tbsp Coffee Essence
- Icing Sugar
Directions :
- Pre-heat oven to 200°C: 400°F: Gas 6
- Grease and line a 33 x 22 cm (13 x 9 inch) Swiss roll tin.
- Cream the eggs and sugar in a large bowl.
- Fold in sieved flour and cocoa powder.
- Transfer to tin.
- Bake for 12-15 minutes or until risen and golden.
- Allow to cool slightly.
- Sprinkle caster sugar on a sheet of greaseproof paper (placed on a dampened cloth).
- Turn out the cake, trim edges and roll up.
- Cool.
- Whisk together the cream, rum and coffee until stiff.
- Gently unroll the cake and spread with the filling.
- Re-roll.
- Cream the butter, icing sugar and chocolate together.
- Coat cake with the chocolate mixture.
- Sprinkle with icing sugar.
- Chill for an hour before serving.
This entry was posted
on Friday, April 10, 2009
and is filed under
Recipes : Cakes
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