Rolled Chocolate Coffee Cake

Serves 6

Preparation: 30 min

Cooking time: 25 min

Ingredients:

For the biscuit:
5 egg yolks,
6 egg whites,
50 g sugar,
100 g flour
100 g dark chocolate,
30 g butter
2 tsp. tablespoons unsweetened cocoa powder.

For the cream:
50 cl of milk,
50 cl of cream,
200 g caster sugar
50 g flour
5 egg yolks,
1 vanilla pod,
20 g butter
2 tsp. Coffee Instant Coffee

Prepare the cake: preheat the oven to gas mark 6 (180 °).
Melt the chocolate with 20g of butter in a bain-marie.
In a bowl, beat 5 egg yolks with sugar until the mixture whitens.
Add flour, then the chocolate / butter mixture, stirring constantly.
Go up the egg whites until stiff, then fold them gently to the previous preparation.
Spread cookie dough on the sheet from the oven topped with buttered parchment paper to form a rectangle approximately 30 cm x 15 cm.
Bake for 25 minutes.
Meanwhile prepare the cream: In saucepan, boil the milk with the cream, coffee powder and vanilla pod, split lengthways.
In a bowl, whisk the egg yolks and sugar.
When the mixture foams slightly add the flour and continue beating.
Without beating, pour this mixture over the boiling liquid in the pan contents.
Put everything into the saucepan, add butter and let thicken over low heat while stirring.

Once the cream has thickened, pour it into a bowl and let cool.
Remove the cake from oven, place over a damp cloth, turn the set and gently peel off parchment paper.

Cover the cake with another damp cloth and let cool.
Spread a thick layer of coffee cream on the biscuit and roll it upon himself starting from a long side and loosely.

Straighten the coves with a knife, sprinkle cake with bitter chocolate and put it in the fridge until serving.