-
Preheat the oven to 180°C/350°F/Gas mark 4.
Grease a 38 x 25cm/15 x 10in Swiss roll tin and
line with baking parchment.
-
Melt the chocolate
in a heatproof bowl set over a saucepan of
simmering water.
-
Beat the egg whites in a
medium-sized bowl until foamy white and double
in volume. Beat in half of the sugar, 1
tablespoon at a time, until the meringue stands
in soft peaks.
-
Beat the butter in a large bowl,
gradually add the remaining sugar and continue
beating until well blended. Beat in the egg
yolks until smooth, then the cooled chocolate.
-
Sift the flour and salt into the chocolate
mixture and stir to blend. Add the vanilla
essence. Stir a third of the meringue mixture
into the chocolate mixture until blended.
-
Spread the batter in the prepared tin. Bake in
the oven for 15 minutes, or until springy. Cool
in the tin for 5 minutes, then turn out on to a
wire rack. Remove the parchment and allow to
cool.
-
For the filling, break the chocolate into small
pieces. Combine with the cream in
a saucepan. Heat slowly, stirring constantly,
until the chocolate melts.
-
Remove from the heat
and stir in the coffee
liqueur. Pour into a bowl and chill for 1 1/2
hours. When chilled, beat until still and thick.
-
Cut the cooled cake in half crossways and use
the chocolate cream mixture to sandwich the
halves together.
-
For the frosting, heat the
sugar and coffee in a saucepan until the sugar
dissolves. Break the chocolate into small pieces
and add to the saucepan with the liquid glucose.
-
Heat to boiling, stirring constantly, and cook
for 5 minutes.
Remove from the heat and add the butter and
coffee liqueur.
-
Beat for 5 minutes, until
mixture begins to thicken. Quickly spread over
the cake. Chill for at least 1
hour before serving.
Desserts Recipes -
Diabalo
Cake Recipe
