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Coffee roll
Ingredients for 8 people
Flour 125 g
Eggs 5
Butter 30 g
Caster sugar 150 g
Instant coffee 2 tbs
Dark cooking chocolate 150 g
Single cream 150 ml
Icing sugar 50 g
Method
¤ The night before, heat the cream to boiling point and add the melted chocolate. Keep in a cool place.
¤ On the day, grease a flat baking dish with butter and cover with a sheet of greaseproof paper.
¤ With a whisk, beat 5 yolks with 125g castor sugar until the mixture becomes white. Sift the flour into the mixture, with the instant coffee and the 5 egg whites whisked with 25g sugar to form firm peaks.
¤ Spread the mixture evenly on the greaseproof paper and bake at 220°C (gas 7-8) for 6-7 minutes.
¤ Remove from the oven and turn out the cake onto a tea towel to prevent it from drying. Spread out the chocolate mixture and roll it up completely. Sift icing sugar over the cake before serving.
Crème caramel
Ingredients for 4 people
Milk 500 ml
Whole eggs 3
Caster sugar 125 g
Granulated sugar 100 g
Vanilla
Method
¤ Prepare the caramel (heat and boil the granulated sugar with 20 ml water until it turns a dark honey colour).
¤ Divide the caramel into 4 small ovenproof ramequin dishes, or put it all into a larger dish.
Leave to cool.
¤ Meanwhile, mix the eggs and sugar and continue whisking while adding the boiling vanilla-flavoured milk.
¤ Pour into the dishes and place them in a bain-marie in the oven for 30-50 minutes depending on their size (avoid boiling).
¤ After cooking let cool and then turn out the dishes after chilling in the refrigerator.
Crème brûlée
Ingredients for 4 people
Single cream 50 ml
Eggs (yolks only) 6
Caster sugar 125 g
Brown sugar 60 g
Vanilla pod 1
Method
¤ Scrape the split vanilla pod over the cream. Bring the mixture to the boil.
¤ Beat the egg yolks with the sugar before pouring the boiling cream mixture over the preparation.
¤ Divide the mixture between 4 ramequin dishes and bake at 90° C. The cooked cream must still be wobbly when cooked.
¤ Sprinkle with brown sugar and brown in the oven (under the grill).
¤ This dessert needs to be served well chilled.
