Coffee and nut roulade

Serves 6

Preparation: 15 min

Cooking: 22 min

• 500 ml (2 c) castor sugar

• 80 ml (⅓ c) water

• 150 g mixed nuts

CAKE

• 5 eggs

• 100 ml castor sugar, extra to sprinkle

• 250 ml (1 c) flour

• 45 ml (3 T) instant coffee

• 30 ml (1 T) boiling water

FILLING

• 400 ml cream

• 400 g dark chocolate

• 20 g butter

Preheat oven to 180 °C. Grease and line a 22 x 31 cm baking sheet with baking paper, leaving some hanging over.

1 Dissolve the castor sugar in water in a saucepan over medium heat. Bring to the boil, lower the heat and allow to simmer, not stirring for 8 minutes or until the mixture is a dark caramel colour.

2 Place the nuts on the greased baking tray and pour over the hot caramel syrup. Allow to set until hardened to break in splinters with a mallet or rolling pin.

3 Cake Whisk the eggs and castor sugar in a large mixing bowl for 5 minutes or until thick and creamy.

4 Sift over the flour, mix the coffee and boiling water together and add paste ??? CHECK to the mixture until just mixed and no flour is visible.

5 Spread the batter in the lined baking tray and bake for 12 minutes or until the cake springs back when lightly pressed.

6 Allow to cool for 2 minutes. Place on a tea towel sprinkled with castor sugar, roll the roulade up and allow to cool completely.

7 Filling Heat the cream in a pot until almost boiling. Add the chocolate and stir in the butter until completely melted and smooth.

8 Unroll the cake, spread with the filling and sprinkle with the nut brittle. Lightly roll up the cake, place on a serving plate, cut and serve.

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