F. Grease 25 cm/30 cm swiss roll pan; line base with baking paper. Combine chocolate, water and coffee in large heat proof bowl; sit bowl over saucepan of simmering water. Using wooden spoon, stir until chocolate melts then immediately remove bowl from fire.Beat egg yolks & sugar in small bowl with electric mixer until thick &; creamy; this will take about 5 minutes Using large metal spoon, fold egg mixture into warm chocolate mixture. Beat egg whites in small bowl with electric mixer until soft peaks form. Using metal spoon, gently fold egg whites into chocolate mixture, in two batches. Spread mixture into prepared pan. Bake in preheated oven about 10 mins Meanwhile, place a large sheet of baking paper on board; sprinkle with extra sugar. Turn cake onto sugared baking paper; carefully remove lining paper, cover cake loosely with a tea towel. Cool cake to room temp.
before serving. You can also dress up the roulade with cherries or by piping some cream on top. Cherry filling
Quickly, I dumped in all the ingredients for the cake together in a mixing bowl, mixed it quickly with my hand mixer, put the bowl in the microwave (I use the same bowl for mixing that can also go in the microwave - saves time), crossed my fingers and waited
Or, the night before making the chili, rinse and cover the black beans with water in a bowl. If it stays too wet – maybe take a cup or two of the chili out & puree it in the blender & put it back in or let it sit on high longer with the lid off
Dust the mould and dough with some glutinous rice flour before pressing in the dough. This Sweet Potato Angku Kueh, I'm using recipe from Sonia, Nasi Lemak Lover but for the filling I adapted from Aunty Yochana's recipe
mix withfork until egg mixture is smooth. Filling. (Make-ahead. Set out 9 inch tart pan with removable bottom and rimmed baking sheet. wrap and refrigerate for 1 hour. Trim to leave 1-inch overhang. Set aside at room temperature for up to 1 hour