I once had a cocktail containing these ingredients and it became my absolute favourite. These flavours don’t just complement one another; they enhance one another.
ingredients
- 3 large eggs
- 80g sugar
- 80g plain flour
- 2tbsp cocoa powder
- 1tbsp milk
- 1tbsp instant coffee granules
- Red food colouring, powder or paste is best
- 150ml double cream
- 2tbsp instant coffee granules
- 30ml Amaretto liqueur
- 50g icing sugar
- 50g glacé cherries, roughly chopped
- 50g sliced almonds
method
- Preheat the oven to 180 degrees Celsius (fan assisted). Grease and line with baking paper a 10x8 inch brownie pan.
- In a large mixing bowl whisk together the eggs and sugar using a handheld electric whisk until tripled in volume. Sift the flour and cocoa powder onto a plate, then slide gently onto the foamed eggs. Dissolve the first portion of coffee granules in the milk and pour this into the foamed eggs. Fold everything in. Pour half of this mixture into the tin and into the remaining mixture fold the food colouring until consistently dyed. Blob random circles of this coloured batter onto the plain batter, and using the handle of a wooden spoon marble them together. Bake for 10 minutes, remove from the oven and allow to cool.
- Add the second portion of coffee granules to the cream and whisk until firm (don’t worry if you over-whip it slightly as it is only going to fill the roulade) then fold the amaretto liqueur and icing sugar into the cream.
- Tip the sponge onto the worktop so that the top is flat against the worktop. Spread the cream onto the cake and then sprinkle the cherries and almonds onto the cream. Roll the sponge into a roulade and neaten the edges by slicing off about 1cm of the roulade.
