Whisk 100g of caster sugar with three whole eggs, until it's all thick and creamy and leaves a trail. Stir in a mix of 75g plain flour and 25g cocoa powder and 15ml hot water, pour into a lined Swiss Roll tin and bake at 180 for about 8-9 minutes until it's pouffy and done. Tip out onto a sugar-sprinkled sheet of baking paper and roll it up while it's hot. Set aside to cool.
The mix I filled it was a cream-cheese and lemon zest, which worked very nicely. Covered it with a simple dark chocolate ganache and all good. Fed 8 as a very light but yummy dessert.
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