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Gluten free cake .This recipe is modify from women weekly, It is best to be serve on the same day.
you need :
200 g semi sweet Hershey's chocolate,
60 ml hot water
1 tbsp instant coffee
1 tsp kahlua
4 eggs at the size of 60g each, separated
110 g coarse sugar
1 tbsp icing sugar, extra
filling :
1 recipe of whipping cream click here
1/2 can of fruits cocktails, drain
Method :
1. Preheat the oven to 180C
2. Grease the the 25cm square pan with margarine, line with parchment paper.
3. in a stainless bowl, fill in chocolate, water, instant coffee and double boil, stir until chocolate melt, remove from the stove .
4. in a mixer, beat eggs yolk for 3 minutes, lower the coarse sugar, continue for another 8 or until thick n creamy. Pour into warm chocolate mixture.
5. in another stainless still bowl, beat the egg white, add in a table spoon of icing sugar , continue beating until soft peaks form . fold half of it into the chocolate n egg yolk mixture, continue with the other half. Pour and spread into the prepare pan . back for 8 minutes (with oven fan's on) if your oven didn't get Fan, bake it for 10 minutes
6. Place parchment paper, sieve some icing sugar on top of it, turn cake onto it,remove the parchment paper, cover cake with tea towel, cool cake to room temperature.
7. mix Whipping cream with fruits cocktails , spread evenly on the cake, roll cake from side by using parchment paper to lift and guide the roll.
8. refrigerated 30 minutes before serving.
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