52 weeks of little helps
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a 25-30cm roasting tin with nonstick baking paper so it comes about 3cm higher than the sides of the tin. Cut diagonal slits about 4cm into each corner so the paper fits snugly.
- Heat 200g of chocolate pieces, 1 tablespoon of coffee and 7 tablespoons of water in a heatproof bowl set over a pan of just-simmering water, stirring until the chocolate has melted and the mixture is smooth. Set aside to cool slightly.
- Meanwhile, put 5 egg yolks in a large bowl with 125g of brown sugar and beat with an electric whisk on high for 2-3 minutes or until the mixture is thick, pale and leaves a thick ribbon trail when the beaters are lifted. Then, gently fold in the chocolate mix until combined.
- Put 5 egg whites in a large bowl and whisk with clean beaters until stiff. Fold 1/3 of the whites into the chocolate-yolk mix until combined, then gently fold in the remainder. Pour into the prepared tin, shaking gently to clean.
- Bake for 15-20 minutes until risen and set in the middle (test with a skewer; it should have a few crumbs on it when pulled out), with a crust on top. Remove and leave to cool in the tin.
- To make the syrup gently heat 6 tablespoons of sherry, 1 tablespoon of coffee, and 50g of brown sugar in a pan, stirring until the sugar is dissolved. Increase the heat and simmer for 3-4 minutes until syrupy. Set aside to cool. Whisk 3 tablespoon of the syrup with 250g of mascarpone and 200ml of cream until smooth and just holding its shape. Set aside.
- Put a large piece of nonstick baking paper on your work surface and dust well with icing sugar. Turn the cooled sponge out onto the paper so the lining paper is on top, then carefully peel off the lining and discard.
- Brush the sponge all over with the remaining syrup, reserving 1 tablespoon. Spread with 3/4 of the Marsala cream, leaving a 2cm border all the way around. Sprinkle over 30g of grated chocolate. Score a line along one of the short sides of the sponge with a knife, 1cm in from the edge. Roll up the sponge tightly, starting from the scored edge, using the paper to lift it as you roll it up.
- Carefully transfer the roulade onto a serving plate or board with the seam on the bottom. Dollop the remaining Marsala cream along the top and sprinkle with some grated chocolate. Drizzle over the reserved syrup and dust with icing sugar.
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Magic Mocha Roulade
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