Mothers Day flowers

Happy Mother’s Day, Mum.  
xxx

P.S.  Thank you for patiently waiting to eat the cake so I could take a photo.  I know how much you like coffee flavoured dessert…

Mocha Roulade
{ Mocha Roulade } recipe from Martha Stewart

* Ingredients *

Cake:
1/4 cup unsweetened cocoa powder, plus more for dusting
1/4 all purpose flour
1 tablespoon espresso powder
1 tablespoon boiling water
6 large eggs
3/4 cup sugar

* Directions *

Preheat oven to 325F or 170C.  Coat a 12 x 17 inch or 30 x 40 cm jelly-roll pan with cooking spray; line with parchment. Coat lining with cooking spray.  Dust with cocoa; tap out excess.   Sift cocoa, flour into a bowl.  Set aside. Dissolve coffee into hot water.  Set aside.  Separate eggs.  Beat egg yolks until pale and creamy, about 5 minutes.  Set aside.  In a separate bowl, beat egg whites frothy.  Then add the sugar and beat on medium high heat until soft peaks form.  Gently fold in egg whites to egg yolk mixture.  Carefully then add the coffee and flour mixtures.  Pour batter into pan and smooth out carefully.  Bake until cake pulls away from sides of pan and is springy to the touch.  About 10-12 minutes.  Run a thin knife around cake. Invert onto a clean kitchen towel dusted generously with cocoa; peel off parchment. Starting from one short end, roll cake, using towel to guide into a log. Transfer to a wire rack; let cool completely.   When cooled, unroll cake. Spread with mousse, leaving a small border. Roll up again, using kitchen towel. Bring towel’s edges together along top of cake; secure with clothespins (leave ends open). Refrigerate at least 4 hours or overnight.  Transfer cake to a rack set over a rimmed baking sheet; remove towel.

{ Mocha Mousse } recipe adapted from Martha Stewart

* Ingredients *

6 oz / 180g dark chocolate
2 tablespoons espresso coffee powder
4 egg yolks
1/4 cup Sugar
1 1/2 cup heavy cream

* Directions *

Beat the cream until soft peaks form.  Set aside.  In the top of a double boiler, set over barely simmering water, melt the chocolates with the coffee.  In a bowl with an electric mixer, beat the egg yolks until the mixture is thick and pale.  Heat the sugar with 1 tablespoon of water over a low heat until the sugar reaches 238F or 115C.  Slowly pour onto the egg yolks.  Then add in the chocolate mixture until just combined. Fold in the whipped cream, gently but thoroughly.

Serves 8 to 10

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