Robusta Rocky Road Roulade
Ingredients
- 4 eggs, separated
- 50 ml STRONG coffee
- 1 cup castor sugar
- Pinch of salt
- 1 cup cake flour
- 50 ml cocoa
- 5 ml baking powder
- 1/3 cup chia seeds
- 4 marshmallow Easter eggs, sliced into bite-sized pieces
- 6 Eat Naked Coffee cups, cut into smaller pieces
- 1 cup Eat Naked Almonds, roughly chopped
- 500 ml cream (250 ml for filling and 250 ml for ganache)
- 50 ml Eat Naked Honey
- 150g dark chocolate, broken into pieces
- 10 ml coffee granules
Method
- Prepare the roulade pan (jam roll pan) – spray with non-stick spray, line with baking paper and spray paper as well. Dust with flour.
- Preheat oven to 200’C.
- Whisk egg yolks, coffee and castor sugar until spongy and pale brown.
- Sift together flour, cocoa and baking powder.
- Add chia seeds.
- Fold the flour mixture into the egg yolk mixture.
- Whisk together the egg whites and salt until stiff peaks form.
- Fold the egg whites into the egg and flour mixture and
- Spoon into the prepared pan.
- Bake for 10 min.
- Turn out onto a wet (clean) kitchen towel and use the kitchen towel (like a sushi mat) to roll up the cake.
- Leave for a couple of minutes before rolling it open again
- Whisk 250 ml cream until it begins to thicken slightly.
- Add the honey and continue whisking until soft peaks form.
- Spread the honey whipped cream on the cake.
- Scatter over the chunks of coffee cups, nuts and pieces of marshmallow Easter eggs.
- Carefully roll up the cake. Cut the sides even if needed.
- Heat 250 ml cream until boiling point.
- Stir in the 10 ml coffee granules.
- Pour it over the chocolate pieces and continuously stir until all the chocolate has melted.
- Pour the coffee chocolate ganache over the roulade.