Chocolate Mocha Roulade

Try this delicious cake recipe:

Beat the egg whites with the salt until stiff. Add sugar, continue beating briefly until the mixture is glossy. Stir in the yolks and lemon zest. Stir in the flour with a whisk. Spread amount in about 5 mm thick rectangle on a baking sheet back lined with parchment paper.

Bake: Five minutes in center of oven heated to 240 degrees.

Take out, slide sponge with the paper on the surface, cover on the spot with the inverted baking sheet, cool.

Filling: put chocolate in a suitable bowl, pour water, stand for about two minutes. Pour off the water exactly except for about 1 tbsp. Stir the chocolate until smooth. Stir in Grand Marnier and coffee powder. Fold in the cream with a rubber scraper. Cover and place in freezer to set for about half an hour.

Filling: Turn sponge out onto a second piece of parchment paper, peel off top paper precisely, turn sponge out onto other side. Cut edges straight. Spread the filling evenly, except for a 2 cm wide edge, roll up from the long side, wrap in cling film and leave to cool for about an hour.

Before serving, remove the foil and dust the roulade with powdered sugar.

Can be prepared: the roulade can be kept in the freezer for about 1 month, wrapped in plastic wrap.

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