5th October, 2017 / News & Updates

This is one of Lynn’s recipes, she has been making this for years and years. She as kindly let me share it with you!


For Roulade:

175g Plain Chocolate

3 tbsp Brandy

1 tbsp Coffee & Chicory Essence

5 Eggs, Separated

250g Caster Sugar

For Filling:

1 tbsp Instant coffee powder

1 tbsp Boiling Water

284ml Double Cream, Whipped

1 tbsp Icing Sugar

To Finish:

Sifted icing sugar


  1. Preheat oven at 180oc, or Gas Mark 4.
  2. Place the chocolate, brandy and coffee essence in a pan and heat gently until the chocolate has melted.
  3. Beat the egg yolks with the caster sugar until thick and creamy, then fold in the warm chocolate mixture.
  4. Whisk the egg whites until stiff and fold into the chocolate mixture.
  5. Turn mixture into a lined and greased 20 x 30cm Swiss Roll tin.
  6. Bake in a preheated oven for 20 to 25 minutes until firm.
  7. Leave in the tin for 5 minutes, then cover with a clean damp cloth and leave in the fridge overnight.
  8. Carefully remove the cloth and turn the roulade out onto a sheet of greaseproof paper, sprinkle thickly with icing sugar. Peel off lining paper.
  9. Dissolve the coffee in the water, cool, then fold into the cream with the sugar. Spread evenly over the roulade and roll up like you would a Swiss roll.
  10. Lynn like to decorate hers with whipped cream, raspberries and strawberries. You can decorate yours however you like.
  11. Transfer to a serving dish. Enjoy