For the chocolate and coffee genoise
5 free-range eggs
165g/5¾oz caster sugar
5 tsp coffee extract (or 2 tsp instant espresso powder dissolved in 25ml/1fl oz boiling water, cooled)
150g/5½oz plain flour
10g/½oz cocoa powder
40g/1½oz unsalted butter, melted
For the Irish cream buttercream
190g/6½oz unsalted butter, softened
375g/13oz icing sugar, sifted
2 tbsp Irish cream liqueur
For the chocolate fondant
90g/3¼oz dark chocolate (70% cocoa solids)
720g/1lb 9½oz icing sugar, sifted
40g/1½oz glucose syrup
To decorate
50g/1¾ oz white chocolate, melted (optional)
20 chocolate coffee beans (optional)
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 35x25cm/14x10in Swiss roll tin with baking paper.
Add the eggs and sugar to a large heatproof mixing bowl and place over a saucepan of simmering water. (Make sure the bottom of the bowl does not touch the water.)
Using an electric handheld whisk, whisk the mixture on low speed for about 3 minutes until the mixture is warm to the touch. Remove the bowl from the heat and whisk on high speed for 7 minutes until trebled in volume. The mixture should hold ribbons on the surface when the beater is lifted. Whisk in the coffee extract or espresso.
Sift the flour and cocoa powder into the mixture in thirds, gently folding each batch in using a large metal spoon until completely combined. Slowly pour the melted butter against the inside of the bowl and fold in very gently.
Gently pour the mixture into the prepared tin and tilt the tin to even out the surface. Push the mixture into all the corners. Bake for 15 minutes until slightly springy to the touch. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely…
