Chocolate Liqueur Roll
|Baking chocolate||1⁄4 Pound (110 Gram)|
|Strong black coffee||45 Milliliter (3 Tablespoon)|
|Eggs||4 , separated|
|Sugar||185 Milliliter (3/4 Cup)|
|Cocoa||45 Milliliter, sifted (3 Tablespoon)|
|Whipping cream||125 Milliliter, whipped (1/2 Cup)|
|Kirsch liqueur||15 Milliliter (1 Tablespoon)|
|Whipping cream||60 Milliliter, whipped (1/4 Cup)|
|Strawberries||4 , cut into fans|
Melt chocolate in top of double boiler with the coffee.
Beat egg yolks and sugar until thick.
Whisk egg whites until stiff.
Fold melted chocolate into egg yolks.
Fold in egg whites.
Spoon mixture into greased and lined jelly roll pan.
Bake at 412°F (210°C) for 10 minutes.
Turn off oven.
Leave cake mixture for 15 minutes in oven.
Remove from oven, leave cake in pan, cover with damp tea towel till cool.
Turn out onto a sheet of wax paper dusted with cocoa.
Spread with whipped cream flavored with Kirsch.
Roll up and chill.
Decorate with whipped cream rosettes and strawberry fans.