Cooking up a storm 😋

Michael Ellse from Team Michael Ellse - Ray White

🚨💥 Another Lockdown Kitchen surprise we have Team Member Greg Collins baking up a storm!
Who doesn’t love a mouth-watering Chocolate Roulade…a great snack and an even better dessert! Pair it with some ice cream and voilà! An added bonus, it is gluten free! 😍🍫

Join along with Greg in the video below and make the whole family happy with this delicious treat. ✨ #teammichaelellse #quarantinecooking

Ingredients:
Oil for Greasing
225 grams dark plain chocolate
150 grams caster sugar
5 eggs
1 teaspoon instant coffee
4 ½ tablespoons water
Icing sugar
300 ml double cream

Recipe:
1. Preheat oven to 220 degrees. Cut a sheet of greaseproof paper big enough to line and stand above the rim of the tin. Fold the paper to fit the corners, fit it into the tin and grease very lightly with oil.
2. Separate the eggs. Yolks in one large bowl and whites in another.
3. Tip the caster sugar in with the yolks. Whisk together till light and pale using an electric or hand whisk.
4. Break the chocolate into a heavy bottomed pan. Add water and coffee granules.
5. Put pan on a very low heat and stir gently till creamy and melted.
6. Fold the melted chocolate into the mousse.
7. Whisk the egg whites till well frothy and almost stiff. Fold gently into the chocolate mix.
8. Pour the mis into the tin. Cook for 12-14 minutes – roulade should look browned and may be cracked on top. Leave to cool once finished cooking.
9. Whisk the double cream till softly firm. Smooth it over the roulade.
10. Lift the short end and roll it up away from you. Peel off the baking paper as you roll and lift onto a plate once rolled.
11. Sprinkle with sifted icing sugar.A.
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