Brazo de gitano Chocolate roulade

Add a dash of Spanish spice to your desserts with chocolate roulade.

Ingredients 

•  200g dark chocolate, chopped
•  1/4 cup (60ml) freshly brewed espresso
•  6 eggs, at room temperature, separated
•  1/2 cup (100g) caster sugar
•  3/4 cup (185ml) thickened cream
•  1 tablespoon sweet sherry
•  2 tablespoons cocoa powder

Method

Step 1
Preheat oven to 180C. Lightly grease a 24x30cm Swiss roll pan with butter. Line with baking paper, allowing sides to overhang.
Step 2
Combine the chocolate and coffee in a small heatproof bowl over a saucepan of simmering water. Use a metal spoon to stir until the chocolate melts and mixture is smooth. Remove from heat.
Step 3
Use an electric mixer to beat egg yolks and sugar in a large bowl until thick and pale. Add chocolate mixture; use a large metal spoon to gently fold until just combined.
Step 4
Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Add the eggwhite to the chocolate mixture and gently fold until just combined. Pour into the prepared pan and smooth the surface. Bake in preheated oven for 15 minutes or until cake springs back when gently touched in the middle. Turn the oven off and leave the door slightly ajar. Leave in the oven for 10 minutes to cool slightly. Remove from oven and cover with a piece of baking paper and then a damp tea towel. Turn onto the baking paper and set aside for 30 minutes to cool.
Step 5
Use an electric mixer to whisk the cream and sherry together until firm peaks form.
Step 6
Dust a large sheet of baking paper with the cocoa powder. Transfer the roulade to the cocoa powder sheet of baking paper. Spread the cream mixture over the roulade. Starting with a short side closest to you and using the baking paper as a guide, firmly roll up the roulade. Wrap the baking paper around the roulade and place, seam-side down, on a tray. Chill in the fridge for 1 hour before removing the baking paper. Dust with cocoa powder to serve.



Nutrition

Energy 1393kJ	Fat saturated 11.00g
Fat Total 20.00g	Carbohydrate sugars 27.00g
Carbohydrate Total 30.00g	Dietary Fibre 1.00g
Protein 8.00g	Cholesterol 187.00mg
Sodium 87.87mg

Source:

http://www.taste.com.au/recipes/28146/brazo+de+gitano+chocolate+roulade