CHOCO­LATE TIRAMISU CAKE ROLL

Diabetic Living - - DESSERTS -

Roll up, roll up for a pop­u­lar dessert ex­pe­ri­ence.

PREP TIME: 40 MINS (+ 1 HOUR COOL­ING + 2 HOURS CHILLING) COOK TIME: 15 MINS

SERVES 12 (AS AN

OC­CA­SIONAL DESSERT)

Plain flour, for dust­ing, plus

50g (1⁄3 cup)

30g (1⁄4 cup) Dutch pro­cessed

co­coa, plus ex­tra for dust­ing

1⁄4 tsp bi­car­bon­ate of soda

30g dark choco­late, grated

4 x 60g eggs, at room tem­per­a­ture 1 Tbsp in­stant cof­fee pow­der

220g (1 cup) sugar or gran­u­lated

sugar sub­sti­tute

60ml (1⁄4 cup) wa­ter

1 Tbsp cof­fee liqueur

45g dark choco­late, melted

(see Cook’s Tip, page 30)

Cream cheese fill­ing

250g light ri­cotta

125g spread­able cream cheese,

at room tem­per­a­ture 2 Tbsp Dutch pro­cessed

co­coa, sifted

1½ Tbsp cof­fee liqueur

1 Pre­heat oven to 190°C (fan­forced). Spray a 25 x 35cm swiss roll tin with cook­ing spray and line with bak­ing pa­per, al­low­ing pa­per to over­hang sides. Lightly spray pa­per, then lightly flour.

Sift flour, co­coa and bi­carb in a bowl. Stir in choco­late.

2 Us­ing an elec­tric mixer whisk eggs and cof­fee pow­der on high for 5 min­utes. Grad­u­ally add ¾ cup of sugar and whisk for fur­ther 5 min­utes or un­til mix­ture is thick. Fold in flour mix­ture. Spoon bat­ter in lined tin and gently spread out.

3 Bake for 15 min­utes or un­til top springs back when lightly touched. Im­me­di­ately loosen edges of cake from tin and turn out onto clean tea towel sprin­kled with ex­tra co­coa. Care­fully peel off pa­per. Start­ing from a short side, roll towel and cake into a spi­ral. Cool on a wire rack for 1 hour.

4 Mean­while, to make fill­ing, beat ri­cotta, cream cheese and co­coa un­til smooth. Add cof­fee liqueur and beat un­til smooth. Cover and chill un­til sponge has cooled, or up to 24 hours.

5 Put re­main­ing ¼ cup sugar and wa­ter in small saucepan. Stir over low heat un­til sugar dis­solves. In­crease heat and bring to the boil. Re­move pan from heat and stir in liqueur. Set aside to cool.

6 Un­roll cake and re­move towel. Brush cake with sugar syrup. Spread with cream cheese fill­ing, leav­ing a 2.5cm edge of cake without any fill­ing. Roll up cake and trim edges. Cover and chill for at least 2 hours, or overnight. Driz­zle with melted choco­late and serve.

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