Coffee Chocolate Roll Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Dessert

Method:
Beat egg whites stiff. Add in the caster sugar. Beat till glossy. Beat egg yolks with remaining sugar until creamy. Fold in egg white mixture. Lightly fold in the mixed cake spice, flour, baking powder, ground cinnamon, coffee, cocoa and grated chocolate. Spread mixture evenly in 2 greased and lined Swiss roll tins and bake at 180 degrees C for 10-15 minutes. Cover 2 tea towels with greaseproof paper and sprinkle caster sugar and immediately turn out cakes on the paper and peel off paper. Do not wait for it to get cold or it will crack, roll whilst hot. Use the tea towel as a guide. Roll from the long side. Let cool rolled.
To make the butter cream, Heat white chocolate and cream. Let cool. Beat butter add icing sugar, vanilla essence, coffee paste or essence and the coffee. Add in the chocolate ganache. Beat till thick. Unroll the cakes and spread little butter cream and roll tightly and cling and refrigerate. Remove from fridge after 15 minutes and spread the remaining butter cream on top of the rolls. Trim edges using sharp knife. Decorate the top with white and dark chocolate grated.

Method:
For the Mayonnaise, Break two eggs. They must be fresh – this will impact the taste of your mayonnaise. Mix in the salt, sugar, pepper, mustard and apple cider vinegar.
With a hand beater start beating the eggs. As you do this, add the oil in a slow steady stream until the eggs and oil starts to emulsify.
Keep beating the mixture until all the oil is completely blended in and you have a smooth mayonnaise. Store it in the fridge in a clean bottle and use with your “salads” as you please.

For the Chicken, Marinate the boneless chicken with ginger-garlic paste and salt. Set aside for 30 minutes. Later place on open flame with some water and allow it to boil until tender. Once the chicken is cooked, do not shred it. Instead, dice into small cubes. This helps the chicken to stay moist and not dry out.
For the Salad, Cut the pineapple in half horizontally. Core it from the center keeping the base intact. Traditionally, we use this to serve the salad though you may serve it in a platter as well if you wish. Cut half the pineapple (about 250gm) into cubes and set aside. Cut the cherry tomatoes in half. Lightly toss them in a pan with some oil until slightly bruised. Now gently sauce the chopped celery as well. Set both aside.
In a mixing bowl, mix in all the salad ingredients namely the chicken, pineapple, thyme, red chili flakes, celery, spring onion, jalapeños and cheese.
Once everything is combined, add in your mayonnaise (about half of what you made if you followed the proportions above). Keep in the fridge and allow this to chill for at least 1 – 2 hours.
At the time of serving, check if the salad needs more mayonnaise in case the chicken has soaked it all up. Scoop the salad into the pineapple and garnish with the cherry tomatoes.
Serve chilled along with steak, roast chicken or just about anything. This mix makes for a great sandwich filling the next day as well!