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Saturday, 9 June 2012

Flourless Mocha Souffle Roll With Coffee Cream

This is way more faff than I would usually tolerate when baking something but I need to whip up a few things that are a bit special because I'm a semi-finalist in the Coffee, Set, Match Challenge being run by Wimbledon sponsors Lavazza.

I decided to try and make a roulade/souffle type rolled pudding for a mid afternoon treat after a lazy late lunch.  We would be sharing it with our neighbours and their visitors too, just to get a proper range of taste testers aside from the usual ones. 

I needed something gluten free as my neighbours brother is coeliac.  I decided to tinker around with a roulade recipe and leave out the flour so that it would be a bit like a Swiss roll mousse/souffle type pudding filled with coffee cream.  I left out the coffee liqueur as our kids were eating the pudding but if it was an adults only dessert I would definitely put some in ;o)

Once this pudding was served, there was none left after about 5 minutes.  It was devoured by all, even the adults licked their plates clean!  I will definitely be making this pudding again, perhaps a double batch so we can have seconds.

125g dark chocolate, broken into chunks
2 Tblsp espresso, cooled
4 large free range eggs, separated
3/4 cup caster sugar
1/4 cup each of icing sugar and cocoa, for dusting

Coffee cream filling:

1 Tblsp espresso, cooled
1 Tblsp Coffee Liqueur (optional)
300ml double cream, whipped

Melt the chocolate in a bowl set over a saucepan of simmering water.  Stir in the espresso then leave it to cool to room temperature. 

In a clean bowl, beat the egg yolks with 1/2 cup of sugar until it reaches the ribbon stage  (really thick and light coloured) then gradually beat in chocolate mixture.  
In a really clean bowl, beat the egg whites and 1/4 cup of sugar until it forms soft peaks. 
Using a large metal spoon, fold a spoonful of the egg whites into the chocolate mix and stir it through to loosen the mixture, then fold in the rest of the egg whites a third at a time. 
Pour the mixture into a greased and lined Swiss roll tin (base measures 25cm x 30cm).  Bake at 180°C for 12 minutes - 15 minutes.  Cover with damp cloth until almost completely cool,  This stops the top from cracking too much. 

Turn out the souffle onto non-stick baking paper that has been lightly dusted with the sifted icing sugar and cocoa.  This stops the souffle from sticking to the paper and makes it much easier to roll up.  Spread the flat souffle with the Coffee Cream filling.  Roll up like a Swiss roll from the short side.  Put the roll join side down onto a serving platter and leave to firm up in the fridge until you are ready to serve it.




Remember: To be in with a chance to win one the fantastic Lavazza Wimbledon prizes look out for promotional cups on take away Lavazza coffees from cafes, or enter the fabulous giveaway online at
http://promotion.wimbledonlavazza.com/


Prizes include six pairs of tickets to Wimbledon, 90 Lavazza A Modo Mio Favola Plus Wimbledon Limited Edition coffee machines and 500 sets of four exclusive espresso cups created especially for the tournament.

3 comments:

  1. Delicious Michelle!

    You also have the same plates as my parents do!

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  2. Looks and sounds gorgeous! I can't eat Wheat so it's definitely one for me to try, although may have to do a practice before attempting to do it for a dinner party! Any tips on rolling it up as there where it often falls apart for me? Good luck for the competition Michelle!

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    Replies
    1. Thanks Maria! :o) My tip for rolling it up is to be gentle. Mine was smooth and lovely on top until I rolled it too firmly and it cracked quite a bit. Still tasted fab but didn't look quite as nice as it should've done. I used the edge of the baking paper to help start off the roll and then just pulled it along so it rolled up. It was lovely and light, trouble isit got eaten so quickly. I will definitely made two next time.

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