Preheat the oven at 175 degrees C.
Grease 10x15 inch swiss roll pan and line with parchment paper.
Put coffee with ½ cup of water give boil and remove use this coffee mixture when needed in recipe.
Sieve flour, salt and baking powder in a large bowl keep a side.
In another bowl beat eggs by electric beater until fluffy.
Add sugar slowly and beat more and mix well.
Add flour mixture and fold by spatula into eggs bowls.
Chocolate Sauce for Batter: Now melt chocolate in a sauce pan on low heat.
Add water, baking soda and sugar stir and mix well all ingredients to combine.
Now pour this chocolate sauce into cake batter and fold.
Pour into lined pan and bake for 20 minutes at 175 C.
Now sift icing sugar on cloth and shift baked cake on this, discard parchment paper, dust cake from icing sugar.
Roll cake sheet along with cloth like swiss roll and leave to cool on rack.
For Frosting and Filling: Melt chocolate on low heat let it cool at room temperature keep a side.
In a bowl add sugar, vanilla extract, coffee and cream cheese beat all ingredients and mix into melted chocolate well.
Unroll cake and spread this on surface of cake leave ¼ part of this filling for decor.
Roll Cake again and place on serving long platter pour remaining chocolate frosting on cake use specula and give tree like texture of a cut log and decor as desired decorative edibles.
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