Ingredients
200g block dark chocolate, chopped
5 eggs, at room temperature, separated
¾ cup caster sugar
2 tblsps plain flour
¹⁄³ cup cocoa powder
1 tblsp coffee liqueur
Halved Maltesers Teasers
Mini Eggs, to decorate
COFFEE CREAM
300ml tub thickened cream
1 tsp instant coffee granules
¼ cup icing sugar mixture
Method
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Grease a 26cm x 32cm Swiss roll pan. Line base and sides with baking paper, extending 5cm above pan edges. Lightly spray with oil.
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Place 125g of the chocolate in a large heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove. Stir in 2 tblsps boiling water. Cool to room temperature, stirring occasionally.
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Beat yolks and sugar in a small bowl of an electric mixer for 5 minutes, or until thick. Stir into chocolate mixture. Sift flour and ¼ cup of the cocoa over top. Fold until combined.
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Beat egg whites in same, clean bowl of an electric mixer until soft peaks form. Fold into chocolate mixture in two batches. Pour into prepared pan. Spread evenly.
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Cook in a moderate oven (180C) for 12 minutes, or until cake springs back when touched.
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Meanwhile, place a clean tea towel, topped with baking paper, on a bench. Dust with remaining sifted cocoa. Immediately turn out cake onto paper. Remove lining paper. Stand until cold.
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To make coffee cream, set aside 2 tblsps of the cream. Dissolve coffee in 1 tsp hot water in clean bowl of electric mixer. Add remaining cream and sugar. Beat until soft peaks form.
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Trim edges of short sides of cake. Cut crossways into three even pieces. Place one piece on a plate. Spread with ½ cup coffee cream. Repeat layering with remaining cake and coffee cream, finishing with coffee cream. Refrigerate.
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Combine liqueur, reserved cream and remaining 75g chocolate in a heatproof bowl sitting, over a saucepan of simmering water. Stir until sauce is smooth. Cool to room temperature.
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To serve, drizzle chocolate sauce over cake. Decorate with eggs.
